Thai Coconut Shrimp Noodle Soup Recipe

This Thai Coconut Shrimp Noodle Soup is a comforting, flavorful dish that brings together the rich creaminess of coconut milk, the bold heat of Thai red curry, and the freshness of shrimp and vegetables. With tender rice noodles soaking up the aromatic broth, every spoonful is a balance of spice, citrus, and umami. It’s quick to prepare, making it perfect for a cozy weeknight dinner or an impressive meal to share. Serve with fresh cilantro, lime wedges, and a sprinkle of red pepper flakes for a restaurant-quality experience at home!

Ingredients:

For the Soup Base:

1 tbsp Olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1-2 tbsp Thai red curry paste (adjust for spice preference)

1 can (14 oz) coconut milk

4 cups chicken or vegetable broth

2 tbsp soy sauce or fish sauce

1 tbsp brown sugar

1 tbsp lime juice

1 tsp sriracha (optional, for extra heat)

For the Add-ins:

8 oz rice vermicelli noodles (or preferred noodles)

1/2 lb (225g) shrimp, peeled and deveined

1/2 red bell pepper, thinly sliced

1/2 cup mushrooms, sliced

1 cup fresh spinach or bok choy

1/4 cup cilantro leaves

1/2 tsp red pepper flakes (optional)

Lime wedges, for garnish

Instructions:

Step 1: Prepare the Noodles

Cook the rice noodles according to package instructions. Drain and set aside.

Step 2: Make the Soup Base

Heat vegetable oil in a large pot over medium heat.

Add onion, garlic, and ginger, and sauté for 2-3 minutes until fragrant.

Stir in Thai red curry paste and cook for 1 minute.

Step 3: Add Liquids and Simmer

Pour in coconut milk and chicken broth. Stir well.

Add soy sauce (or fish sauce), brown sugar, and lime juice. Bring to a simmer.

Step 4: Cook the Vegetables & Shrimp

Add bell peppers, mushrooms, and shrimp. Cook for 3-4 minutes, or until shrimp turn pink.

Stir in spinach or bok choy and cook for 1 more minute.

Step 5: Assemble & Serve

Divide cooked noodles into serving bowls.

Ladle the hot soup over the noodles.

Garnish with fresh cilantro, red pepper flakes, and lime wedges.

Serve immediately and enjoy!

Tips & Variations:

Protein options: Substitute shrimp with chicken, tofu, or fish.

Vegetables: Add carrots, bean sprouts, or baby corn for more texture.

Spice level: Adjust Thai red curry paste and sriracha to your heat preference.

Estimated Nutrition Per Serving:

Calories: ~400-450 kcal

Protein: ~25g

Carbohydrates: ~45g

Fiber: ~4g

Sugars: ~6g