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Thai Shrimp Coconut Noodle Soup

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This creamy and fragrant Thai Shrimp Coconut Noodle Soup is the ultimate comfort in a bowl. Juicy shrimp, tender rice noodles, and a rich coconut broth infused with lemongrass, lime, and Thai red curry make this a fast, one-pot meal that’s bursting with bold Thai flavors. Perfect for cozy nights or impressing guests, it’s ready in just 30 minutes and totally restaurant-worthy.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 6–8 oz rice noodles (flat or vermicelli)
  • 1 tablespoon oil (coconut or neutral)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 stalk lemongrass, smashed and chopped (or 1 teaspoon lemongrass paste)
  • 2 tablespoons red curry paste
  • 4 cups chicken or seafood broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 teaspoon brown sugar
  • Red chili flakes or Thai chilies (optional, to taste)
  • Fresh cilantro or Thai basil, for garnish
  • 2 green onions, sliced, for garnish
  • Lime wedges, for serving

Instructions

  1. Cook or soak rice noodles according to package instructions. Drain and set aside.
  2. In a large pot, heat oil over medium heat. Sauté garlic, ginger, and lemongrass until fragrant (about 1–2 minutes).
  3. Stir in red curry paste and cook for another minute.
  4. Add broth, coconut milk, fish sauce, lime juice, and brown sugar. Bring to a simmer and cook for 10 minutes.
  5. Add shrimp and cook until pink and opaque, about 3–4 minutes.
  6. Divide cooked noodles into bowls. Ladle hot soup over the noodles.
  7. Garnish with cilantro or Thai basil, green onions, and a squeeze of lime. Serve hot.

Notes

  • For a vegetarian version, use tofu and vegetable broth.
  • Don’t overcook the shrimp—they cook quickly and can become rubbery.
  • Add baby spinach, bok choy, or thin-sliced bell peppers for extra vegetables.
  • Keep noodles and broth separate when storing to prevent mushiness.
  • Reheat gently and loosen with extra broth or water if needed.

Nutrition

Find it online: https://juliameals.com/thai-shrimp-coconut-noodle-soup/