If you’re craving something that ticks all the boxes for comfort, flavor, and a touch of exotic flair, this Thai Shrimp Coconut Noodle Soup Recipe is going to become your new favorite go-to. Imagine tender shrimp swimming in a luxuriously creamy coconut broth, spiced just right with vibrant red curry, ginger, and lemongrass, all served over delicate rice noodles that soak up every bit of that deliciousness. It’s bright, rich, soothing, and packed with layers of flavor that make each spoonful unforgettable. Once you try this recipe, it’ll quickly earn a permanent spot in your soup rotation and bring a little sunshine into your kitchen anytime you crave something special.
Ingredients You’ll Need
Getting the ingredients for this Thai Shrimp Coconut Noodle Soup Recipe is refreshingly simple, yet each one plays a crucial role in building its complex flavor profile and delightful texture. From fragrant herbs to creamy coconut milk and spicy curry paste, every ingredient adds an essential note to the symphony of taste that makes this soup so memorable.
- Large shrimp (1 lb): Choose fresh or thawed shrimp for a tender, juicy seafood boost that cooks quickly and absorbs the broth perfectly.
- Rice noodles (6 oz): These delicate noodles are perfect for soaking up the rich, creamy broth without overpowering it.
- Coconut milk (14 oz can): Adds the creamy, velvety base that balances the spices with lush sweetness.
- Chicken or vegetable broth (4 cups): Provides a savory foundation and depth of flavor to the soup.
- Red curry paste (2 tbsp): The star seasoning that gives this soup its signature warm, spicy, and aromatic profile.
- Fresh ginger (1 tbsp, minced): For a zesty, peppery kick that brightens the broth.
- Garlic (2 cloves, minced): Enhances the soup with its rich, savory undertones.
- Lemongrass stalk (1, smashed) or paste (1 tbsp): Imparts a lemony, herbal fragrance that’s essential for authentic Thai flavor.
- Soy sauce (1 tbsp): Adds salty umami depth, balancing the sweetness of coconut milk.
- Fish sauce (1 tbsp): Boosts the savory dimension with a quintessentially Thai touch.
- Brown sugar (1 tsp): Rounds out the flavors with a hint of sweetness to harmonize the spice and salt.
- Chili flakes (1/2 tsp or to taste): For gentle heat that awakens the palette without overpowering the dish.
- Lime juice (1 tbsp): Adds a bright, tangy finish that lifts the entire soup.
- Fresh cilantro (2 tbsp, chopped): A fresh herbaceous garnish that adds color and brightness.
- Green onions (1-2, chopped): For a sharp, crisp garnish that complements the soup beautifully.
- Red bell pepper (1 small, thinly sliced, optional): Adds crunch and a pop of vibrant color as a finishing touch.
How to Make Thai Shrimp Coconut Noodle Soup Recipe
Step 1: Cook the Noodles
Start by preparing your rice noodles according to the package directions—usually soaking or boiling briefly will do it. Once cooked, drain them well and toss with a little oil to keep them from sticking together. This step ensures that when the broth and shrimp join the party, the noodles are perfectly tender and ready to soak up every drop of deliciousness.
Step 2: Make the Broth
In a large pot over medium heat, warm a splash of oil and add your minced ginger and garlic. Let these fragrant aromatics sizzle for about 1 minute until they release their irresistible scent. Next, stir in the red curry paste to bloom those spices—this intensifies the flavor dramatically. Pour in the broth and coconut milk, then add soy sauce, fish sauce, brown sugar, and chili flakes. Stir everything well and get ready for the magic to happen.
Step 3: Add Lemongrass and Simmer
Toss the smashed lemongrass stalks or lemongrass paste right into the pot. Bring the mixture to a gentle simmer and let it bubble softly for about 10 minutes. This stewing time lets the broth absorb those fragrant, citrusy lemongrass notes, giving your soup that unmistakable Thai character and deep flavor complexity.
Step 4: Cook the Shrimp
Once your broth has developed that beautiful aroma, add the peeled and deveined shrimp. They’ll only need about 3 to 5 minutes to cook through until they turn that perfect pink. It’s quick, easy, and ensures the shrimp are tender and juicy rather than rubbery.
Step 5: Assemble the Soup
Before serving, fish out the lemongrass stalks and discard them. Stir in fresh lime juice for a zesty brightness that wakes up all the flavors. Give the broth a taste and adjust the seasoning with more soy sauce, fish sauce, or chili flakes if you want to fine-tune the balance of salty, sweet, and spicy.
Step 6: Serve
Divide your cooked rice noodles among individual bowls. Ladle the steaming hot shrimp and coconut curry broth over the noodles. Top off each bowl with fresh cilantro, green onions, and thin slices of red bell pepper if you like a little crunch and a splash of color. This is where everything comes together into one harmonious bowl of comforting satisfaction.
How to Serve Thai Shrimp Coconut Noodle Soup Recipe
Garnishes
Fresh garnishes like cilantro and green onions really elevate the soup by adding lively colors and fresh, herbal notes that contrast beautifully with the creamy broth. Red bell pepper slices not only add a hint of sweetness and crunch but also make the bowl visually inviting. Don’t hold back on the garnishes—they’re the finishing touch that makes eating this soup even more delightful.
Side Dishes
This soup can stand alone as a hearty meal, but if you want to turn it into a feast, serve it alongside crisp spring rolls or a light Vietnamese cucumber salad. A basket of warm, crusty bread to mop up the broth is also an unexpected but welcome companion. The fresh and spicy notes in the soup match wonderfully with cool, crunchy, or chewy textures from simple sides.
Creative Ways to Present
For a stunning presentation, serve the soup in individual coconut bowls for a charming tropical touch. Adding a few edible flowers or a drizzle of chili oil on top can transform this humble bowl into something to wow guests. You can even prepare it in small, tasting portions for parties, allowing everyone to savor the Thai Shrimp Coconut Noodle Soup Recipe as a divine appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the broth and shrimp separately from the noodles to prevent sogginess. Keep everything refrigerated in airtight containers for up to 2 days. When ready to enjoy again, reheat the broth gently and combine with freshly cooked or reheated noodles.
Freezing
This soup freezes well if you separate the broth and shrimp from the noodles before freezing. Store the broth and shrimp in a freezer-safe container for up to 2 months. Avoid freezing the noodles as they tend to lose texture when thawed.
Reheating
Reheat your soup gently on the stovetop over medium-low heat to preserve the delicate flavors and prevent the shrimp from becoming rubbery. Add fresh noodles if needed and fresh garnishes for that just-made brightness. Avoid boiling once reheated to keep every bite as perfect as the first.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely before cooking to ensure even cooking and the best texture in your soup.
Is there a vegetarian version of this Thai Shrimp Coconut Noodle Soup Recipe?
Yes, you can swap shrimp for tofu or a medley of your favorite vegetables and use vegetable broth to keep it vegetarian while maintaining rich flavors.
What type of noodles works best in this soup?
Rice noodles are traditional and wonderful for soaking up the broth, but feel free to use any thin noodles you enjoy, such as vermicelli or even soba if you want a twist.
How spicy is this soup? Can I adjust the heat?
The heat level is moderate thanks to the red curry paste and chili flakes, but you can easily dial it up or down to your taste by adjusting the amount of chili flakes or adding fresh chili slices.
Can I make this recipe ahead for meal prep?
Yes! You can prepare the broth and shrimp in advance and store separately from noodles. When ready to eat, just reheat, add noodles, and garnish for a quick and delicious meal anytime.
Final Thoughts
There’s something incredibly satisfying about a bowl of Thai Shrimp Coconut Noodle Soup Recipe that combines warmth, spice, creaminess, and fresh herbs all in one. It feels like a cozy hug on a busy day but with enough excitement to make every bite memorable. Give this recipe a try and you’ll see how easily it becomes a new favorite, one that friends and family will ask for again and again.
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
Description
A flavorful and aromatic Thai Shrimp Coconut Noodle Soup featuring tender shrimp, creamy coconut milk, and fragrant spices served over delicate rice noodles. This comforting soup blends red curry paste, lemongrass, ginger, and lime juice for an authentic and satisfying Thai-inspired meal that’s perfect for any occasion.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Noodles
- 6 oz rice noodles (or your preferred noodles)
Broth & Seasonings
- 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 tender, drain the noodles well and set aside. To prevent sticking, toss the noodles lightly with a small amount of oil if desired.
- Make the Broth: In a large pot, heat a small amount of oil over medium heat. Add minced ginger and garlic, sautéing for about 1 minute until they release their fragrance. Stir in the red curry paste and cook for another minute to deepen the flavor.
- Add Lemongrass and Simmer: Pour in the chicken or vegetable broth along with the coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Stir well to combine. Add the smashed lemongrass stalks or lemongrass paste to the pot. Bring the soup to a gentle simmer over medium heat and let it infuse for about 10 minutes.
- Cook the Shrimp: After the broth has simmered and developed flavor, add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked through.
- Assemble and Season the Soup: Remove the lemongrass stalks from the pot and discard them. Stir in the lime juice and taste the soup, adjusting seasonings as needed by adding more soy sauce, fish sauce, or chili flakes to suit your preference.
- Serve: Divide the cooked rice noodles among serving bowls. Ladle the hot shrimp and coconut broth over the noodles. Garnish generously with chopped fresh cilantro, green onions, and thinly sliced red bell pepper for added color and brightness. Serve immediately and enjoy.
Notes
- Adjust chili flakes based on your spice tolerance to make the soup milder or spicier.
- If lemongrass stalks are unavailable, lemongrass paste is a great substitute that offers similar flavor.
- Rice noodles can be swapped for your preferred noodles such as egg noodles or glass noodles if preferred.
- Use vegetable broth to make this recipe vegetarian-friendly but omit shrimp.
- To prevent noodles from sticking after cooking, toss with a bit of oil or rinse with cold water and drain well.
