If you crave a bowl that sings with layers of flavor and warms you from the inside out, this Thai Shrimp Coconut Noodle Soup Recipe is an absolute must-try. Imagine delicate shrimp swimming in a luxuriously creamy coconut broth spiced just right with red curry paste and fresh herbs, paired perfectly with tender rice noodles. This soup strikes a beautiful balance between rich, aromatic, and refreshingly zesty, making it a vibrant dish you’ll want to share again and again.
Ingredients You’ll Need
Getting your hands on the right ingredients is key to nailing this Thai Shrimp Coconut Noodle Soup Recipe. Each one brings something essential to the table, whether it’s the creamy coconut milk that forms the base, the zingy lemongrass, or the fiery chili flakes that add just the right kick. Here’s what you’ll gather to make this dish shine.
- Large shrimp (1 lb): Peeled and deveined for quick cooking and perfect tenderness.
- Rice noodles (6 oz): Their slippery texture pairs beautifully with the rich broth.
- Coconut milk (1 can, 14 oz): Adds creamy richness and a subtle sweetness that defines the soup.
- Low-sodium chicken or vegetable broth (4 cups): The flavorful liquid base that keeps it light yet satisfying.
- Red curry paste (2 tbsp): The aromatic heart of this soup, balancing spice with depth.
- Fresh ginger (1 tbsp, minced): Provides warmth and a touch of peppery zest.
- Garlic (2 cloves, minced): Adds savory undertones that elevate the overall flavor.
- Lemongrass stalk (1, or 1 tbsp paste): Brings a citrusy brightness that awakens the broth.
- Soy sauce (1 tbsp): Delivers umami and saltiness to round out the taste.
- Fish sauce (1 tbsp): Classic Thai ingredient for a subtle seafood sweetness and depth.
- Brown sugar (1 tsp): Balances acidity and spice with gentle sweetness.
- Chili flakes (1/2 tsp): Adjustable for your preferred heat level, adding lively spice.
- Lime juice (1 tbsp): Injects fresh acidity that brightens the soup at the end.
- Fresh cilantro (2 tbsp, chopped): For a herbaceous, cooling garnish.
- Green onions (1-2, chopped): Adds crunch and mild onion flavor.
- Red bell pepper (1 small, thinly sliced – optional): Provides a splash of color and sweet crunch.
How to Make Thai Shrimp Coconut Noodle Soup Recipe
Step 1: Cook the Noodles
Start by cooking your rice noodles according to the package directions, which usually means soaking or boiling just until tender. Drain them well and toss with a tiny bit of oil to keep them from sticking. This step is essential because perfectly cooked noodles are the comforting foundation you want your soup to swirl around.
Step 2: Make the Broth
Heat a splash of oil in a large pot over medium heat. Toss in the minced ginger and garlic, sautéing them just until you can smell their amazing aroma—about one minute. Then stir in the red curry paste, frying it gently to release those deep, spicy flavors. Next, pour in your chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Give the pot a good stir to combine everything into one harmonious elixir.
Step 3: Add Lemongrass and Simmer
Pop the smashed lemongrass stalks or lemongrass paste into the pot. Bring everything to a gentle simmer over medium heat and let it bubble quietly for about ten minutes. This slow mingle lets the broth soak up the fresh, citrusy notes of lemongrass, deepening the complexity of your soup.
Step 4: Cook the Shrimp
Once your broth is rich and aromatic, add the shrimp directly into the pot. Cook for about three to five minutes, just until they turn pink and firm up. Shrimp cook quickly, so keep an eye on them to avoid rubbery bites—perfectly cooked shrimp are succulent and tender.
Step 5: Assemble the Soup
Remove the lemongrass pieces and toss them out since they’ve done their flavor job. Stir in the lime juice, and taste the broth. This is your moment to adjust seasoning with a bit more soy sauce, fish sauce, or chili flakes depending on your mood and heat preference. The balance of salty, sweet, spicy, and sour should make you smile.
Step 6: Serve the Thai Shrimp Coconut Noodle Soup Recipe
Divide the noodles among your favorite bowls and ladle the piping hot shrimp and coconut broth over them. The noodles soak up that incredible broth, turning each spoonful into a celebration. Garnish generously with fresh cilantro, chopped green onions, and thin slices of red bell pepper if you like a little crunch and color. Now you’re ready to dive in.
How to Serve Thai Shrimp Coconut Noodle Soup Recipe
Garnishes
Fresh garnishes make all the difference—they add vibrant color and a final hit of freshness that contrasts the creamy broth. I love a generous sprinkle of chopped cilantro and sliced green onions for their bright, herbal notes, along with crisp red bell pepper slices that give a sweet crunch. Feel free to toss in some extra chili flakes for heat lovers.
Side Dishes
This soup shines on its own but pairing it with some simple sides can create a full Thai-inspired meal. Think steamed jasmine rice on the side or a light papaya salad for something crisp and tangy. Spring rolls or Thai-style steamed dumplings also complement the soup’s rich, spicy broth perfectly.
Creative Ways to Present
Want to impress guests or jazz up your weeknight dinner? Serve the soup in pretty bowls garnished with edible flowers or fresh Thai basil leaves for an authentic touch. Layer the noodles and shrimp first, then pour the broth tableside to add a bit of drama and keep noodles from getting soggy beforehand.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the soup and noodles separately in airtight containers. This prevents the noodles from becoming mushy. The broth and shrimp will keep wonderfully in the fridge for up to three days, maintaining their complex flavors.
Freezing
Freezing is possible but keep the noodles out to avoid texture problems. Freeze the broth and shrimp in a sealed container for up to two months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove.
Reheating
Reheat the broth slowly over low heat to keep the shrimp tender and avoid breaking the coconut milk’s creaminess. Warm the noodles separately in hot water or microwave briefly, then combine just before serving for best texture.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely before cooking to ensure even texture and flavor in your Thai Shrimp Coconut Noodle Soup Recipe.
What can I substitute for lemongrass if I don’t have it?
If fresh lemongrass is unavailable, lemongrass paste works well. Otherwise, a little lemon zest or lime zest can provide some of that bright citrus note, though it won’t be quite the same.
Is this soup spicy? Can I adjust the heat?
This soup has a mild to moderate spice level thanks to the red curry paste and chili flakes. You can easily dial it down by using less chili or omit chili flakes altogether if you prefer it mild.
Can I make this soup vegetarian or vegan?
Sure! Use vegetable broth and substitute shrimp with tofu or mixed vegetables. Replace fish sauce with a splash of soy sauce or tamari for a vegetarian-friendly flavor profile.
What kind of noodles work best in this Thai Shrimp Coconut Noodle Soup Recipe?
Rice noodles are traditional and absorb the broth beautifully, but you can use any noodles you like, such as glass noodles, rice vermicelli, or even egg noodles for a twist.
Final Thoughts
There’s something truly comforting and special about this Thai Shrimp Coconut Noodle Soup Recipe that keeps me coming back. It hits all the right notes with its creamy broth, fresh herbs, and perfectly cooked shrimp all nestled with chewy noodles. Whether you’re whipping up a quick weeknight meal or entertaining friends, this soup will fill your kitchen with incredible aromas and your heart with warmth. Give it a try—you might just find your new favorite soup.
Print
Thai Shrimp Coconut Noodle Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This Thai Shrimp Coconut Noodle Soup is a flavorful and aromatic dish featuring tender shrimp in a rich coconut milk and red curry broth, served over delicate rice noodles. Infused with fresh ginger, lemongrass, garlic, and a harmonious balance of savory fish sauce and lime juice, this soup offers a comforting yet vibrant meal perfect for any season.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Noodles
- 6 oz rice noodles (or your preferred noodles)
Broth & Flavorings
- 1 can (14 oz) coconut milk
- 4 cups low-sodium chicken broth or vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces and smashed (or 1 tbsp lemongrass paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp chili flakes (adjust to desired spice level)
- 1 tbsp lime juice
Garnish
- 2 tbsp fresh cilantro, chopped
- 1–2 green onions, chopped
- 1 small red bell pepper, thinly sliced (optional)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain them well and set aside. To prevent sticking, toss the noodles lightly with a small amount of oil.
- Make the Broth: In a large pot, heat a little oil over medium heat. Add minced ginger and garlic, sautéing for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors. Pour in the chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes, stirring well to combine all ingredients.
- Add Lemongrass and Simmer: Add the smashed lemongrass stalks (or lemongrass paste) to the pot. Bring the soup to a gentle simmer over medium heat and let it cook for about 10 minutes, allowing the flavors to meld beautifully.
- Cook the Shrimp: After the broth has simmered, add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes until the shrimp turn pink and are fully cooked through.
- Assemble the Soup: Remove the lemongrass stalks from the soup and discard them. Stir in the lime juice and taste the broth, adjusting seasoning with additional soy sauce, fish sauce, or chili flakes if needed.
- Serve: Divide the cooked rice noodles among serving bowls. Ladle the hot shrimp and broth mixture over the noodles. Garnish with chopped fresh cilantro, green onions, and thinly sliced red bell pepper for an added burst of color and flavor. Serve immediately.
Notes
- You can substitute the shrimp with chicken or tofu for variation.
- If lemongrass is unavailable, lemongrass paste is a great alternative to impart the same aroma.
- Adjust chili flakes according to your preferred spice level to make the soup milder or spicier.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute it with tamari.
- The soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently before serving.
