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
Scale
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
