Thai Coconut Curry Shrimp Noodle Soup Recipe
If you’re craving a bowl that bursts with bold, vibrant flavors and offers a delightful combination of textures, this Thai Coconut Curry Shrimp Noodle Soup will become your new favorite go-to comfort meal. Creamy coconut milk mingles with fragrant lemongrass and spicy red curry paste, enveloping tender shrimp and silky rice noodles in a rich, aromatic broth that is both warming and refreshingly zestful. Every spoonful feels like a hug from a tropical breeze, making this soup a true feast for the senses and an absolute joy to share with friends and family.
Ingredients You’ll Need
Gathering a handful of fresh, simple ingredients is all it takes to whip up this sensational soup. Each component plays a pivotal role, whether it’s adding depth of flavor, a hint of spice, or a vibrant pop of color to create a harmoniously balanced bowl of goodness.
- Unsalted butter: Adds a rich, silky base for sautéing vegetables without overpowering the flavors.
- Jumbo shrimp: The star protein, tender and sweet, bringing ocean freshness to the dish.
- Yellow onion: Provides mellow, aromatic sweetness when softened.
- Garlic cloves: Infuses savory warmth and depth to the broth.
- Fresh ginger: Offers a lively, spicy kick that brightens the coconut milk’s creaminess.
- Red bell pepper: Adds a subtle sweetness and beautiful splash of color.
- Fresh lime juice: Lends a bright, tangy lift that balances the richness perfectly.
- Red curry paste: The essential source of authentic Thai heat and fragrance.
- Chili garlic paste: Boosts the spicy punch with a garlicky twist.
- Fish sauce: Adds a savory umami depth typical of Thai cuisine.
- Soy sauce: Contributes a gentle salty backbone.
- Full fat, unsweetened coconut milk: Delivers rich creaminess and tropical flavor.
- Low fat, unsweetened coconut milk: Lightens the broth slightly without sacrificing creaminess.
- Chicken stock: Creates a hearty, flavorful base to combine all ingredients.
- Lemongrass sticks: Impart a fresh citrus aroma that’s unmistakably Thai.
- Cilantro stems: Infuse brightness and a hint of floral herbal notes.
- Mint sprigs: Add a cooling, refreshing contrast to the spicy heat.
- Japanese dried chili pods: Give a smoky, moderate heat for complexity.
- Rice noodles: Soft and silky, perfect for soaking up the luscious broth.
- Salt: To enhance and balance all the flavors to your taste.
How to Make Thai Coconut Curry Shrimp Noodle Soup
Step 1: Sauté the Aromatics
Start by melting the butter in a large stock pot or Dutch oven over medium heat. Toss in the diced yellow onion and red bell pepper, letting them soften for about 5 to 7 minutes until the onion turns translucent and the pepper becomes tender. This step builds the flavorful foundation of the soup and gets the vegetables releasing their natural sweetness.
Step 2: Cook the Garlic and Ginger
Turn the heat to medium-high and add the minced garlic and ginger. Stir them around for about a minute, until the kitchen is filled with their irresistible, fragrant aroma. Cooking these ingredients gently helps unlock their full taste without burning them, setting the stage for the vibrant curry flavor.
Step 3: Add the Lime Juice and Pastes
Pour in one teaspoon of fresh lime juice, scraping the pan to lift any golden bits stuck to the bottom – those browned bits are pure flavor gold. Then add the red curry paste and chili garlic paste, cooking for about two minutes while stirring often. This step allows the curry’s spices and chilies to bloom and coat the aromatics beautifully.
Step 4: Build the Broth
Stir in the remaining lime juice, fish sauce, soy sauce, and chicken stock. Give everything a good mix and let it cook for about a minute, allowing the liquids to combine and meld with the spices, lifting that deep, layered flavor.
Step 5: Whisk in the Coconut Milk
Slowly whisk in both cans of coconut milk until completely smooth and well incorporated. This luscious mixture thickens the broth, creating the dreamy, silky texture that makes this soup so comforting and satisfying.
Step 6: Simmer with Herbs and Chilies
Bring the soup to a boil, then reduce the heat to a gentle simmer. Add lemongrass sticks, cilantro stems, mint sprigs, and dried chili pods, and let everything cook for 8 to 10 minutes. These ingredients infuse the broth with fresh, herbal, and spicy layers that tie the whole dish together uniquely.
Step 7: Add Noodles and Shrimp
Discard the lemongrass, cilantro, mint, and chili pods carefully. Next, stir in the rice noodles and jumbo shrimp. Cook for 5 to 6 minutes, stirring occasionally, until the noodles are tender and the shrimp turn pink and fully cooked through. Season with salt to your liking. This step ensures everything is perfectly cooked and seasoned just right.
How to Serve Thai Coconut Curry Shrimp Noodle Soup
Garnishes
Garnishing is where you get to add your personal flair and extra freshness. Sprinkle chopped cilantro and mint leaves over each bowl to brighten up the rich broth. Add thinly sliced jalapeño for an extra kick and scatter some finely chopped green onions for a mild crunch and color pop. Garnishes elevate the presentation and add layers of flavor and texture that make every bite exciting.
Side Dishes
This soup is wonderful on its own but pairs beautifully with light and crisp side dishes. Consider serving with a simple cucumber salad or fresh spring rolls to complement the warm, spicy broth. A side of jasmine rice or steamed vegetables can also add heartiness if you want a more filling meal.
Creative Ways to Present
For a fun twist, serve the soup directly in small coconut bowls to echo its tropical flavors visually and enhance the dining experience. You could also offer an array of garnishes on the side so everyone can customize their bowls—think extra lime wedges, chili flakes, fresh herbs, and even a drizzle of chili oil. This makes sharing the soup even more interactive and enjoyable.
Make Ahead and Storage
Storing Leftovers
This Thai Coconut Curry Shrimp Noodle Soup actually tastes great the next day as the flavors deepen overnight. Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate if possible to prevent them from becoming mushy.
Freezing
Freezing is possible but best done with just the broth and cooked shrimp separate from the noodles. Transfer the soup base to a freezer-safe container and freeze for up to 2 months. When ready to eat, thaw overnight and add freshly cooked noodles.
Reheating
Reheat gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If the soup has thickened too much in the fridge, simply add a splash of water or broth to loosen it up. Add fresh noodles and top with garnishes after warming through.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply omit the shrimp and use vegetable broth instead of chicken stock. You can boost protein with tofu or additional vegetables like mushrooms or snap peas. Just ensure your fish sauce is replaced with a vegan alternative or soy sauce.
What kind of noodles work best for this recipe?
Rice noodles are ideal because they cook quickly and soak up the flavorful broth without becoming overly heavy. Thin or medium-width rice noodles both work well depending on your texture preference.
Is the soup very spicy?
The spice level is lively but balanced thanks to the richness of the coconut milk. You can easily adjust the heat by varying the amount of red curry paste and chili garlic paste, or by leaving out the dried chili pods altogether.
Can I prepare parts of the soup in advance?
Yes! You can sauté the aromatics and make the broth up to 2 days ahead and refrigerate. Add fresh shrimp and noodles just before serving to keep them tender and fresh.
What if I don’t have lemongrass sticks?
If lemongrass is hard to find, you can swap with a teaspoon of lemongrass paste or add extra fresh ginger and lime zest to mimic the fresh citrusy notes. However, using fresh lemongrass gives the most authentic flavor.
Final Thoughts
Give this Thai Coconut Curry Shrimp Noodle Soup a try and embrace the vibrant, heartwarming flavors that only a good curry can deliver. Its blend of spices, creamy texture, and fresh herbs feels wonderfully indulgent but surprisingly easy to make. Once you taste it, you’ll see why it’s such a beloved recipe that’s perfect to share on any cozy night. Enjoy every delicious spoonful!
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Thai Coconut Curry Shrimp Noodle Soup Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Thai Coconut Curry Shrimp Noodle Soup combines rich and creamy coconut milk with fragrant herbs and bold spices, delivering a comforting bowl of vibrant flavors. Featuring tender jumbo shrimp, fresh vegetables, and delicate rice noodles, this soup is a perfect balance of spicy, tangy, and savory tones inspired by traditional Thai cuisine.
Ingredients
Proteins & Dairy
- 2 tablespoons unsalted butter
- 1 lb jumbo shrimp, peeled and deveined
Vegetables & Aromatics
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 red bell pepper, diced
- 4 stems cilantro (stems reserved for broth, leaves for garnish)
- 2 mint sprigs (including leaves for garnish)
- 4 lemongrass sticks
- 4 Japanese dried chili pods
- Fresh cilantro, mint, sliced jalapeño, and green onion for garnish
Spices & Condiments
- 1 tablespoon fresh lime juice
- 1 tablespoon red curry paste
- 1 teaspoon chili garlic paste
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- Salt, to taste
Liquids & Base
- 1 (13 ounce) can full fat, unsweetened coconut milk
- 1 (13 ounce) can low fat, unsweetened coconut milk
- 4 cups chicken stock
Noodles
- 4–6 ounces rice noodles
Instructions
- Sauté Vegetables: In a large stock pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until the onion becomes translucent and vegetables soften, creating a flavorful base.
- Add Aromatics: Increase heat to medium-high, then add minced garlic and ginger. Cook for about 1 minute, stirring constantly, until fragrant aromas develop, enhancing the soup’s depth.
- Incorporate Flavor Elements: Stir in 1 teaspoon of fresh lime juice, scraping the bottom of the pot to lift any browned bits. Add the red curry paste and chili garlic paste, cooking for 2 minutes while stirring frequently to release their vibrant flavors.
- Add Liquids and Sauces: Pour in the remaining lime juice, fish sauce, soy sauce, and chicken stock. Cook for an additional minute, stirring often to combine all flavors evenly.
- Mix in Coconut Milk: Whisk in both the full-fat and low-fat unsweetened coconut milk until fully incorporated, resulting in a rich, creamy broth.
- Simmer with Herbs and Spices: Bring the soup to a boil, then reduce to a simmer. Add the cilantro stems, mint sprigs, lemongrass sticks, and dried chili pods. Let simmer for 8-10 minutes, stirring occasionally, until the soup thickens slightly and the herbs infuse the broth.
- Remove Herbs and Cook Noodles & Shrimp: Remove and discard the lemongrass sticks, cilantro stems, mint sprigs, and chili pods. Add the rice noodles and shrimp into the pot. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp are fully cooked. Season with salt to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves, mint leaves, sliced jalapeño, and green onions for added freshness and heat. Serve immediately and enjoy the aromatic Thai-inspired flavors.
Notes
- For a spicier soup, add extra chili garlic paste or fresh sliced chilies.
- Use a mixture of full-fat and low-fat coconut milk to balance creaminess and reduce calories slightly.
- Adjust the amount of rice noodles based on desired soup thickness and noodle-to-broth ratio.
- Fresh herbs are essential for authentic flavor; do not skip cilantro and mint garnish.
- Can substitute chicken stock with vegetable stock for a pescatarian version.
- Ensure shrimp is peeled and deveined for the best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 22 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 190 mg
Keywords: Thai coconut curry soup, shrimp noodle soup, coconut milk soup, Thai shrimp curry, spicy Thai soup, rice noodle soup
