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If you love vibrant, soul-warming dishes, this Thai Shrimp Coconut Noodle Soup Recipe is an absolute must-try. Creamy coconut milk, zesty lime, and fragrant lemongrass swirl together with tender shrimp and soft rice noodles to create a sensational bowl that is both comforting and exciting. Whether you’re chasing the flavors of Thailand from afar or just craving something deliciously different for dinner, this soup delights with each rich, spicy spoonful.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this memorable soup come alive. Each item is simple yet plays a critical role in balancing the creamy, spicy, sweet, and tangy layers of flavor that make the dish so unforgettable.
- Large shrimp (1 lb): Peeled and deveined for quick cooking and tender bites.
- Rice noodles (6 oz): Light and chewy, they soak up the flavorful broth perfectly.
- Coconut milk (14 oz can): The luxurious base that adds creaminess and a subtle sweetness.
- Chicken or vegetable broth (4 cups): Provides depth while keeping the soup light and savory.
- Red curry paste (2 tbsp): Brings authentic Thai spice and warmth to the broth.
- Fresh ginger (1 tbsp minced): Adds a zesty, aromatic bite that brightens every spoonful.
- Garlic (2 cloves minced): Infuses the soup with rich, savory undertones.
- Lemongrass (1 stalk, smashed or 1 tbsp paste): Imparts a citrusy freshness essential to Thai cuisine.
- Soy sauce (1 tbsp): Adds umami and saltiness to balance the flavors.
- Fish sauce (1 tbsp): The secret ingredient that deepens the savory profile.
- Brown sugar (1 tsp): Balances the spice with a touch of natural sweetness.
- Chili flakes (½ tsp): Adjustable heat for your preferred spice level.
- Lime juice (1 tbsp): Adds bright acidity to lift the rich coconut broth.
- Fresh cilantro (2 tbsp chopped): Garnishes the soup with refreshing herbal notes.
- Green onions (1-2 chopped): Add crunch and mild sharpness.
- Red bell pepper (optional, thinly sliced): For a pop of color and subtle sweetness.
How to Make Thai Shrimp Coconut Noodle Soup Recipe
Step 1: Cook the Noodles
Start by prepping the rice noodles according to the package directions. It’s best to drain them well and toss with a bit of oil to prevent stickiness. This ensures each noodle stays soft and separate, ready to soak up the delicious broth later on.
Step 2: Build Your Flavorful Broth
In a large pot, warm a little oil over medium heat and sauté minced ginger and garlic for about one minute until fragrant. Stir in your red curry paste and cook another minute to release those beautiful spices. Pour in the broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Mix everything together to create a rich, aromatic base for the soup.
Step 3: Infuse with Lemongrass and Simmer
Add the smashed lemongrass stalks or lemongrass paste to the pot. Bring the soup up to a gentle simmer and let it work its magic for about 10 minutes. This step is crucial as it allows the lemongrass and spices to meld, creating that signature bright and exotic flavor.
Step 4: Cook the Shrimp
Once the broth has reached flavor-packed perfection, add the shrimp directly into the pot. Cook them for 3 to 5 minutes until they turn a lovely pink color and are cooked through. This quick cooking keeps the shrimp tender and juicy.
Step 5: Final Adjustments and Assembly
Remove the lemongrass stalks from your broth and stir in fresh lime juice to brighten the whole soup. Taste and tweak the seasoning with more soy sauce, fish sauce, or chili flakes if needed. Now, your Thai Shrimp Coconut Noodle Soup Recipe is ready to be served.
Step 6: Serve It Up
Ladle the steaming broth filled with shrimp over bowls of the cooked rice noodles. Garnish with fresh cilantro, green onions, and optional red bell pepper to add a fresh crunch and vibrant colors that make the soup truly irresistible.
How to Serve Thai Shrimp Coconut Noodle Soup Recipe
Garnishes
Garnishes are where you can really make this soup shine. Fresh cilantro and sliced green onions add crisp, herbal brightness, while red bell pepper slices contribute a mild sweetness and burst of color. These small touches elevate the dish visually and flavor-wise, making each bowl feel special and inviting.
Side Dishes
Pair your Thai Shrimp Coconut Noodle Soup Recipe with simple sides like steamed jasmine rice, light papaya salad, or crispy spring rolls. These complement the soup’s flavors without overpowering it and turn your meal into a well-rounded Thai feast.
Creative Ways to Present
For a fun presentation, serve the soup in hollowed-out coconut shells or colorful bowls to enhance the tropical vibe. You can also add a lime wedge on the side for guests to squeeze as they please, adding a fresh, tangy note to their serving.
Make Ahead and Storage
Storing Leftovers
This Thai Shrimp Coconut Noodle Soup Recipe keeps beautifully in the fridge for up to 2 days. Store it in an airtight container, but keep the noodles separate if possible, as they may absorb too much liquid and lose their texture.
Freezing
Freezing is possible but not ideal due to the noodles. If you must freeze, remove the noodles and freeze the broth and shrimp separately in freezer-safe containers. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup on the stove over low heat, stirring occasionally. If noodles were stored separately, briefly submerge them in hot water until warmed through before adding to the soup. This helps maintain the perfect noodle texture and soup flavor.
FAQs
Can I substitute the shrimp with another protein?
Absolutely! Chicken, tofu, or even firm fish work well in this soup. Just adjust cooking times accordingly so your protein remains tender and juicy.
What type of noodles works best for this recipe?
Rice noodles are traditional and soak up the broth perfectly, but you can also use glass noodles, egg noodles, or even thin spaghetti if you prefer. Each brings a different texture, so experiment to find your favorite.
How spicy is the soup? Can I adjust the heat?
The soup has a gentle warmth from the red curry paste and chili flakes, but the spice level is very adjustable. Add more chili flakes for extra heat or reduce them entirely for a milder flavor.
Is this recipe gluten-free?
Yes, it can be gluten-free if you choose gluten-free soy sauce and ensure the curry paste has no gluten-containing ingredients. Rice noodles and the other components are naturally gluten-free.
Can I use canned shrimp for convenience?
Fresh or frozen shrimp provides the best texture and flavor. Canned shrimp tends to be rubbery and may not hold up well in the soup, so it’s best to stick with fresh or thawed frozen shrimp.
Final Thoughts
Giving this Thai Shrimp Coconut Noodle Soup Recipe a try will reward you with a beautiful harmony of flavors that feel like a warm hug on a chilly day. The ease of preparation combined with the vibrant taste makes it a perfect weeknight dinner or a crowd-pleasing option when hosting friends. So go ahead, bring this Thai classic into your kitchen — your taste buds will thank you!
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Thai Shrimp Coconut Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A vibrant and flavorful Thai Shrimp Coconut Noodle Soup that combines tender shrimp, creamy coconut milk, and fragrant lemongrass with red curry paste for a comforting, spicy broth. Perfect for a quick 30-minute meal that brings authentic Thai flavors to your table.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 oz rice noodles (or your preferred noodles)
- 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
Garnishes
- 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 until tender. Drain well and toss with a small amount of oil to prevent sticking. Set aside.
- Make the Broth: In a large pot, heat a little oil over medium heat. Add minced ginger and garlic, sautéing for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its aromas. Pour in the chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Stir well to combine all ingredients.
- Add Lemongrass and Simmer: Add the smashed lemongrass stalks or lemongrass paste to the broth. Bring the soup to a gentle simmer over medium heat and let it cook for about 10 minutes to infuse the flavors.
- Cook the Shrimp: Once the broth has simmered, add the peeled and deveined shrimp. Cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked through.
- Assemble the Soup: Remove and discard the lemongrass stalks from the soup. Stir in the lime juice. Taste the broth and adjust seasoning as needed with additional soy sauce, fish sauce, or chili flakes for the perfect flavor balance.
- Serve: Divide the cooked rice noodles into serving bowls. Ladle the hot shrimp and broth mixture over the noodles. Garnish with fresh cilantro, chopped green onions, and thinly sliced red bell pepper for added color and freshness. Serve immediately.
Notes
- You can substitute chicken broth with vegetable broth to make this soup vegetarian-friendly (if shrimp are omitted).
- Adjust chili flakes according to your preferred spice level.
- Using fresh lemongrass stalks imparts the best flavor, but lemongrass paste is a convenient substitute.
- Rice noodles should be cooked just until tender to prevent them from becoming mushy when added to the soup.
- For added richness, you can stir in a little lime zest along with lime juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
