Thai Shrimp Coconut Noodle Soup

Thai Shrimp Coconut Noodle Soup is a rich, creamy, and deeply comforting bowl of goodness. With tender shrimp, rice noodles, and a fragrant coconut milk broth infused with lemongrass, lime, and chili, this soup brings a warm and exotic flavor I love, all in one simple pot.

Why You’ll Love This Recipe

I love this soup because it’s both comforting and exciting—velvety and spicy with that signature Thai balance of sweet, salty, and sour. It comes together fast, but feels restaurant-worthy. Whether I’m craving something cozy or want to impress without much effort, this is one of my go-tos.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp (peeled and deveined)

• Rice noodles

• Coconut milk (full-fat for creaminess)

• Chicken broth or seafood broth

• Red curry paste

• Garlic (minced)

• Ginger (grated)

• Lemongrass (smashed and chopped or paste)

• Fish sauce

• Lime juice

• Brown sugar

• Red chili flakes or Thai chilies (optional, for heat)

• Fresh cilantro or Thai basil (for garnish)

• Green onions (sliced, for garnish)

Directions

1. I soak or cook the rice noodles according to the package instructions, then drain and set them aside.

2. In a large pot, I sauté garlic, ginger, and lemongrass in a bit of oil until fragrant.

3. I stir in the red curry paste and cook for another minute to release its flavor.

4. I add the broth, coconut milk, fish sauce, lime juice, and brown sugar. I bring it to a simmer and let it cook for about 10 minutes.

5. I add the shrimp and cook just until they turn pink and opaque, about 3–4 minutes.

6. I divide the noodles between bowls, then ladle the hot soup over them.

7. I garnish with fresh herbs, green onions, and a squeeze of lime before serving.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I swap shrimp for shredded chicken, tofu, or mushrooms for a different protein.

• I add baby spinach, bok choy, or bell peppers for more veggies.

• I use light coconut milk for a lower-fat version (though I prefer full-fat for richness).

• I adjust the spice level by adding more or less curry paste or chili.

storage/reheating

I store the soup (without noodles) in the fridge for up to 3 days. To reheat, I warm it gently on the stove. I add the noodles just before serving to keep them from getting mushy. If needed, I splash in a little broth or water to loosen the consistency.

FAQs

Can I make this ahead?

Yes, I make the broth ahead and keep the noodles separate until I’m ready to serve.

Is it very spicy?

It depends on the curry paste and chilies I use. I start mild and adjust to taste.

Can I freeze it?

I freeze the broth without shrimp or noodles. Then I add fresh shrimp and noodles when reheating.

What kind of noodles should I use?

I like flat rice noodles or vermicelli, but soba or ramen noodles also work in a pinch.

Can I use frozen shrimp?

Yes, I thaw them first and then cook as directed. They cook fast, so I keep an eye on them.

Conclusion

Thai Shrimp Coconut Noodle Soup is a bowl of pure comfort with bold Thai flavor. I love the creamy broth, the tender noodles, and the juicy shrimp—it’s easy to make, yet feels like something special. Whether I need something soothing or spicy, this soup always hits the spot.

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