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Thai Shrimp Coconut Noodle Soup

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A quick, creamy Thai-style coconut soup with rice noodles and tender shrimp, brightened with lime, fish sauce and fresh herbs — ready in about 30 minutes.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 small onion, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 tablespoons red curry paste (adjust to taste)
  • 4 cups chicken stock (or vegetable/seafood stock)
  • 1 (13.5 oz) can full‑fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar or palm sugar
  • 2 tablespoons lime juice (about 1 lime)
  • 8 oz rice noodles (soaked or cooked according to package)
  • 1 pound (about 450 g) raw shrimp, peeled and deveined
  • 1 red bell pepper, thinly sliced
  • 1 cup mushrooms, sliced (optional)
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • Salt and freshly ground black pepper, to taste
  • Lime wedges, for serving
  • Fresh cilantro and sliced chili or jalapeño, for garnish

Instructions

  1. If using dried rice noodles that require boiling, cook them according to package instructions (usually 3–5 minutes), drain, rinse with cold water and set aside; if using quick‑soak vermicelli, soak per package and drain.
  2. Heat the coconut oil in a large pot over medium heat, add the sliced onion and cook 4–5 minutes until softened.
  3. Add the garlic and grated ginger and cook 30–60 seconds until fragrant.
  4. Stir in the red curry paste and cook 1–2 minutes to bloom the spices.
  5. Pour in the chicken stock, bring to a simmer, then whisk in the coconut milk until combined.
  6. Add fish sauce, soy sauce, and brown sugar; taste and adjust seasoning.
  7. Add the sliced bell pepper and mushrooms (if using) and simmer 3–4 minutes until slightly tender.
  8. Add the raw shrimp and simmer 3–4 minutes more until shrimp are opaque and cooked through.
  9. Stir in the lime juice and chopped cilantro; adjust salt or fish sauce as needed.
  10. To serve, divide the prepared rice noodles between bowls, ladle the hot soup and shrimp over the noodles, and garnish with green onions, extra cilantro, sliced chili and lime wedges.

Notes

1) For best texture, cook noodles separately and add them to bowls before ladling the broth so they don’t over‑soak. 2) Adjust red curry paste to control heat; start with 1 tablespoon and add more if you want it spicier. 3) Swap chicken stock for seafood stock for a stronger seafood flavor.

Nutrition

Find it online: https://www.receipster.com/thai-shrimp-coconut-noodle-soup-2/

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