Thai Coconut Curry Shrimp Noodle Soup Recipe
Warm up with this aromatic and comforting bowl of The Best Thai Coconut Curry Shrimp Noodle Soup Recipe. It’s a perfect blend of creamy coconut milk, fragrant curry paste, tender shrimp, and rice noodles, ready in under 30 minutes. For another vibrant dish that pairs beautifully, try the Crunchy Asian Salad With Peanut Dressing Recipe.
PrintThai Coconut Curry Shrimp Noodle Soup
One pot, 30 minute, creamy coconut curry soup with rice noodles, jumbo shrimp and tasty Thai flavors.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4-6 1x
- Method: Soup
- Cuisine: Thai
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons red curry paste
- 1 teaspoon chili garlic paste
- Juice of 2 limes, divided
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 (13 ounce) can full fat, unsweetened coconut milk
- 1 (13 ounce) can low fat, unsweetened coconut milk
- 4 cups chicken stock
- 2 lemongrass sticks
- 4 stems cilantro
- 2 mint sprigs
- 4 Japanese dried chili pods
- 4–6 ounces rice noodles
- 1 pound jumbo shrimp, peeled and deveined
- Salt, to taste
- Garnish: fresh cilantro, mint, sliced jalapeño and green onion
Instructions
- In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
- Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant. Add 1 teaspoon of the lime juice, scraping up any browned bits. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
- Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently. Whisk in coconut milk until completely combined.
- Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, lemongrass sticks, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
- Remove lemongrass sticks, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
- Garnish with fresh cilantro, mint, sliced jalapeño and green onion. Serve immediately.
Notes
For easier removal, tie together cilantro stems and mint sprigs with cooking twine if desired. Use full-fat coconut milk for a richer, creamier broth. Adjust chili garlic paste or add fresh jalapeños for more heat.
Nutrition
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg
Frequently Asked Questions
Can I make this Thai Shrimp Coconut Noodle Soup ahead of time?
You can prepare the broth base in advance, but for the best texture, cook the noodles and shrimp just before serving. This prevents the noodles from becoming mushy and the shrimp from overcooking, keeping your Thai Shrimp Coconut Noodle Soup fresh and flavorful.
What can I use instead of shrimp?
For a different protein, you can substitute cooked, shredded chicken or firm tofu. Both will absorb the rich coconut broth well and maintain the quick cooking time essential for this 30-minute Thai Shrimp Coconut Noodle Soup.
Is this soup very spicy?
The spice level is easily adjustable. The recipe uses red curry paste, which you can increase or decrease to taste. Start with a smaller amount and add more as you simmer the broth to perfectly suit your preference.
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