There’s nothing quite like a steaming bowl of Thai Shrimp Coconut Noodle Soup to comfort your soul and satisfy your taste buds. Creamy coconut milk, aromatic Thai spices, tender shrimp, and slurp-worthy noodles come together in a rich, flavorful broth that feels like a warm hug in a bowl. Trust me, once you try this, it’s going to be on repeat in your kitchen! Whether you need a quick weeknight dinner or a dish to impress your guests, this soup is a total game-changer.
Why You’ll Love Thai Shrimp Coconut Noodle Soup
This dish isn’t just about the flavors—it’s about the experience. Here’s why it’s a favorite:
Versatile: Perfect for a cozy dinner, a meal-prep option, or even a fancy appetizer for guests.
Budget-Friendly: Made with simple, accessible ingredients that won’t break the bank.
Quick and Easy: Comes together in under 30 minutes, making it ideal for busy nights.
Customizable: Adjust the spice level, swap proteins, or use different noodles to make it your own.
Crowd-Pleasing: A perfect balance of creamy, spicy, and savory flavors that everyone will love!
Ingredients in Thai Shrimp Coconut Noodle Soup
This soup may taste like a restaurant-quality dish, but it’s incredibly easy to make with just a few key ingredients.
Shrimp: The star of the dish! Use fresh or frozen shrimp, peeled and deveined, for the best texture.
Coconut Milk: Gives the soup its signature creamy, slightly sweet richness.
Red Curry Paste: The backbone of the soup’s bold, aromatic flavor. Adjust to your spice preference.
Garlic & Ginger: Essential for building deep, fragrant flavors.
Chicken or Vegetable Broth: Forms the base of the soup and adds depth to the broth.
Fish Sauce & Soy Sauce: Add umami and saltiness for a well-balanced flavor.
Lime Juice: Brightens up the soup and adds a tangy kick.
Rice Noodles: Soak up all the delicious broth while adding heartiness to the dish.
Vegetables: Bell peppers, mushrooms, or bok choy add color, texture, and nutrition.
Cilantro & Green Onions: Fresh herbs that bring a pop of freshness to every bite.
Optional Toppings: Sliced red chili, sesame seeds, or crushed peanuts for extra crunch.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s break it down step by step to make this flavorful masterpiece:
Sauté Aromatics: Heat a large pot over medium heat and add a drizzle of oil. Sauté the garlic and ginger until fragrant.
Add Curry Paste & Liquids: Stir in the red curry paste, then pour in the broth and coconut milk. Mix well to combine all the flavors.
Simmer & Add Vegetables: Bring to a gentle simmer, then add your choice of vegetables. Let them cook until tender.
Cook the Shrimp: Add the shrimp and let them cook for 3-4 minutes until they turn pink and opaque.
Prepare the Noodles: While the soup is simmering, cook the rice noodles separately according to the package instructions.
Season & Finish: Stir in fish sauce, soy sauce, and lime juice to balance the flavors. Adjust seasoning as needed.
Assemble & Serve: Divide the cooked noodles into bowls, then ladle the hot soup over them. Garnish with fresh cilantro, green onions, and any toppings of your choice.
Nutrition Facts
Servings: 4
Calories per serving: Approximately 350-400 calories
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Thai Shrimp Coconut Noodle Soup
This dish is best enjoyed fresh and hot! Here are some great serving ideas:
- Pair it with a side of crispy spring rolls or Thai cucumber salad.
- Add a squeeze of extra lime for a fresh, zesty kick.
- Top with extra chili flakes or sriracha for an extra spicy version.
- Serve with crusty bread to soak up the flavorful broth.
Additional Tips
- Want it spicier? Add more red curry paste or fresh chili slices.
- Prefer a thicker broth? Simmer the coconut milk longer or add a touch of cornstarch slurry.
- Make it protein-packed by adding tofu, chicken, or extra shrimp.
- For a gluten-free option, use tamari instead of soy sauce.
- Store leftovers properly in an airtight container in the fridge for up to 2 days.
FAQ’s
- Can I use frozen shrimp?
Yes! Just make sure to thaw them first and pat them dry before cooking. - How do I store and reheat leftovers?
Store in the fridge for up to 2 days. Reheat on the stovetop, adding a splash of broth if needed. - Can I make this soup ahead of time?
Yes, but keep the noodles separate and add them just before serving to avoid sogginess. - What type of noodles should I use?
Rice noodles work best, but you can also use egg noodles or even zucchini noodles for a lighter version. - Can I make this soup vegetarian?
Absolutely! Just swap the shrimp for tofu and use vegetable broth instead of chicken broth. - What can I substitute for fish sauce?
You can use soy sauce or a mix of soy sauce and a little miso paste for a similar depth of flavor. - Can I freeze this soup?
It’s best not to freeze it, as coconut milk can separate and noodles can get mushy. - Can I use another protein instead of shrimp?
Yes! Chicken, tofu, or even salmon work great in this recipe. - How can I make this soup lower in calories?
Use lite coconut milk and reduce the amount of noodles or oil used. - Can I add more vegetables?
Of course! Bell peppers, mushrooms, baby corn, and spinach all work wonderfully in this soup.
Conclusion
Thai Shrimp Coconut Noodle Soup is the perfect combination of creamy, spicy, and savory flavors, making it an ultimate comfort dish that comes together in no time. Whether you’re looking for a cozy meal or something to impress your family and friends, this soup will not disappoint. So go ahead, grab your bowl, and get ready to slurp up some serious deliciousness!
Print
Thai Shrimp Coconut Noodle Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Shrimp Coconut Noodle Soup is a creamy, flavorful dish packed with aromatic spices, tender shrimp, and silky coconut milk. It’s a comforting yet exotic meal, perfect for a cozy dinner with a taste of Thailand.
Ingredients
– 1 tbsp vegetable oil
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 tbsp red curry paste
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tbsp brown sugar
– 8 oz rice noodles
– 12 large shrimp, peeled and deveined
– 1/2 cup mushrooms, sliced
– 1/2 red bell pepper, sliced
– 1/2 cup bean sprouts
– Fresh cilantro, for garnish
– Green onions, sliced, for garnish
– Lime wedges, for serving
Instructions
1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
2. Stir in red curry paste and cook for another minute.
3. Pour in the broth and bring to a simmer.
4. Add coconut milk, fish sauce, lime juice, and brown sugar. Stir well.
5. Add mushrooms and red bell pepper, and let simmer for 5 minutes.
6. In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
7. Add shrimp to the soup and cook until they turn pink, about 3 minutes.
8. Divide the cooked noodles into serving bowls and ladle the soup over them.
9. Top with bean sprouts, fresh cilantro, and green onions.
10. Serve with lime wedges on the side for extra freshness.
Notes
– For a spicier version, add sliced Thai chili peppers or extra red curry paste.
– Substitute shrimp with tofu or chicken for a different protein option.
– Use light coconut milk for a lower-calorie version.
– Best served immediately, but leftovers can be stored in the fridge for up to two days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg