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
Scale
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
