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If you’re craving something warm, creamy, and full of flavor, this Thai Shrimp Coconut Noodle Soup is just what you need. It blends the rich taste of coconut milk with bold Thai spices, tender shrimp, and soft noodles.
This soup feels like comfort food but with a burst of exotic flavor in every bite. It’s simple enough for a weeknight dinner and exciting enough for special occasions.
Whether you’re a Thai food lover or new to Asian cuisine, this soup is easy to make and guaranteed to impress.
Why You’ll Love This Thai Shrimp Coconut Noodle Soup
This dish has everything:
- Creamy coconut broth
- Tender shrimp
- Slurp-worthy noodles
- Fresh herbs and bright spices
It’s comforting, but it also feels fresh and vibrant. It’s quick, healthy, and can be adjusted to suit your spice level and dietary preferences.
Ingredients You’ll Need
Let’s gather everything first, so the cooking flows smoothly:
- 1 lb shrimp, peeled and deveined
- 8 oz rice noodles
- 2 cans (13.5 oz each) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup mushrooms, sliced
- 2 green onions, chopped
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prep the Shrimp
If not already done, peel and devein the shrimp. Rinse them under cold water and pat dry with a paper towel. Set aside.
Dry shrimp absorb flavor better and cook more evenly.
Step 2: Cook the Noodles
Prepare rice noodles according to the package directions. Cook until just tender (al dente), then drain and rinse with cold water.
Rinsing stops the cooking and keeps the noodles from sticking.
Step 3: Sauté the Aromatics
In a large pot, heat olive oil over medium heat. Add garlic and ginger. Sauté for 1 minute until fragrant.
Don’t let the garlic brown—it can turn bitter.
Step 4: Add Veggies
Stir in the red bell pepper and mushrooms. Cook for 3–4 minutes, just until they start to soften.
These veggies add color, texture, and balance to the dish.
Step 5: Stir in the Curry Paste
Add the red curry paste. Stir well so the vegetables get coated and the paste melts into the oil and aromatics.
This builds the bold Thai flavor base you’re after.
Step 6: Add Coconut Milk and Broth
Pour in the coconut milk and broth. Stir well to combine. Bring to a gentle simmer.
You now have a rich, fragrant soup base.
Step 7: Cook the Shrimp
Add shrimp to the pot. Cook for 3–5 minutes, or until the shrimp are pink and opaque.
Shrimp cook fast—keep an eye on them to avoid overcooking.
Step 8: Finish the Broth
Stir in fish sauce and lime juice. Taste and adjust with salt and pepper.
Fish sauce adds umami, and lime brings a refreshing tang that balances the creamy broth.
Step 9: Add the Noodles
Gently stir in the cooked noodles. Let them warm up for 1–2 minutes in the broth.
The noodles will soak up some of the flavor without becoming mushy.
Step 10: Garnish and Serve
Ladle soup into bowls. Top with green onions and fresh cilantro.
These fresh herbs lift the dish and add a final burst of flavor and color.
Recipe Tips and Variations
Use Full-Fat Coconut Milk
For the creamiest result, go with full-fat coconut milk. Light coconut milk can work but won’t be as rich.
Control the Spice
Red curry paste varies in heat by brand. Start with 1 tablespoon, and add more if you like it hotter. Want extra heat? Add fresh chili or a pinch of chili flakes.
Try Other Noodles
Rice noodles are traditional, but feel free to try soba or udon noodles for a twist. Make sure they’re fully cooked and rinsed before adding to the soup.
Add Protein
Want more protein? Add:
- Cubed tofu (for a vegetarian version)
- Shredded rotisserie chicken
- More shrimp or scallops
What to Serve with It
This soup is a full meal, but if you want to round it out, try:
- Crispy spring rolls
- Steamed dumplings
- A light Thai salad with lime dressing
- Jasmine rice on the side to soak up the broth
For drinks, a light white wine or chilled Thai iced tea makes a great pairing.
Storage and Reheating
Storing Leftovers
Let soup cool completely. Store in an airtight container in the fridge for up to 3 days.
Reheating Tips
Reheat gently over medium heat. Avoid boiling, which can make shrimp tough and noodles mushy. If needed, add a splash of broth or water to loosen the soup.
It’s best eaten fresh, but leftovers still taste great the next day.
Nutrition (Per Serving)
Serves 4
- Calories: 450
- Protein: 28g
- Carbohydrates: 30g
- Fat: 24g
- Fiber: 3g
Nutritional values are approximate and will vary depending on your exact ingredients and portions.
Final Thoughts
This Thai Shrimp Coconut Noodle Soup is the kind of dish that makes people ask for seconds. It’s warm, flavorful, and deeply satisfying—comfort food with an exotic twist.
The creamy coconut broth, bold curry flavor, and juicy shrimp make every spoonful special. Plus, it’s quick to make, perfect for both beginners and experienced cooks.
Whether it’s for a cozy dinner at home or a dish to wow guests, this recipe will become a regular in your kitchen. Try it once, and you’ll want to make it again and again.
