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)

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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.