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Bowl of Thai shrimp coconut noodle soup garnished with herbs and lime.

Thai Shrimp Coconut Noodle Soup

A warm, creamy, and flavor-packed soup featuring shrimp and rice noodles in a luscious coconut broth.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Noodles and Broth
  • 8 oz. rice noodles or whatever noodle you fancy
  • 4 cups chicken or vegetable broth
Main Ingredients
  • 1 lb. shrimp, peeled and deveined fresh or frozen works!
  • 1 can (14 oz.) coconut milk
  • 2 tbsp. red curry paste
  • 1 tbsp. fish sauce
  • 2 cloves garlic, minced
  • 1 tsp. ginger, grated
  • 1 each lime, juiced and more for serving
  • Fresh cilantro, for garnish
  • Chili flakes optional, for extra spice

Method
 

Preparation
  1. Begin by cooking the rice noodles according to package instructions. Drain and set them aside.
Cooking the Soup
  1. In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and grated ginger, letting them sizzle for about a minute.
  2. Stir in the red curry paste, and mix well. Cook it for a minute until it’s fragrant.
  3. Pour in the broth and bring it to a gentle simmer.
  4. Pour the coconut milk into the pot, followed by the fish sauce. Stir until combined.
  5. Add the shrimp and simmer until they turn pink and opaque, around 2-3 minutes.
  6. Squeeze in the lime juice and stir to combine. Taste and adjust the seasoning.
Serving
  1. Divide the noodles into bowls, ladle the shrimp coconut soup over, and garnish with fresh cilantro and a sprinkle of chili flakes if desired.

Notes

Use frozen shrimp for convenience, and feel free to add extra vegetables like spinach or bell peppers for added nutrition. If the coconut milk separates, simply stir it well to recombine.