Name: Thai Shrimp Coconut Curry Noodle Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb shrimp, peeled and deveined; 2 tbsp red Thai curry paste; 1 can (14 oz) full-fat coconut milk; 3 cups chicken or vegetable broth; 1 tbsp fish sauce; 1 tsp brown sugar; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 small onion or 2 shallots, chopped; 8 oz rice noodles; 2 tbsp lime juice; Fresh cilantro or Thai basil, for garnish; Chili flakes or fresh chili, optional; 1 tbsp oil (coconut or vegetable); Optional: 1 cup sliced bell peppers, mushrooms, spinach, or baby bok choy

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Thai Shrimp Coconut Curry Noodle Soup is a warm, vibrant, and deeply flavorful dish that I love for both its comfort and complexity. With plump shrimp, creamy coconut milk, fragrant red curry, and slurp-worthy noodles all swimming in a silky broth, this soup feels both exotic and cozy. It’s the perfect one-bowl meal when I want something bold, nourishing, and soul-satisfying.

Why You’ll Love This Recipe

I love how this soup brings together the bold flavors of Thai cooking in one pot—spicy, creamy, salty, and a touch sweet. The coconut milk and red curry paste create a rich, aromatic base, while the shrimp cooks quickly and stays tender. It’s fast enough for a weeknight but special enough for entertaining. Plus, it’s easily adaptable to whatever vegetables or noodles I have on hand. Thai Shrimp Coconut Curry Noodle Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp (peeled and deveined)
Red Thai curry paste
Coconut milk (full-fat for richness)
Chicken or vegetable broth
Fish sauce
Brown sugar
Garlic
Ginger (freshly grated)
Onion or shallots
Rice noodles (or your preferred noodle)
Lime juice
Fresh cilantro or Thai basil
Chili flakes or fresh chili (optional for extra heat)
Oil (such as coconut or vegetable oil)
Optional add-ins: sliced bell peppers, mushrooms, spinach, or baby bok choy

Directions

I heat a bit of oil in a large pot over medium heat and sauté the onion, garlic, and ginger until soft and fragrant, about 3–4 minutes.
I stir in the red curry paste and cook for 1–2 minutes to deepen the flavor.
I pour in the coconut milk and broth, then add the fish sauce and brown sugar. I stir everything together and bring it to a gentle simmer.
I let the soup simmer for 5–10 minutes to allow the flavors to meld.
Meanwhile, I cook the rice noodles according to package instructions and set them aside.
I add the shrimp to the simmering soup and cook for 2–3 minutes, just until they turn pink and opaque.
I stir in lime juice and adjust seasoning with more fish sauce or sugar if needed.
I divide the noodles into bowls, ladle the soup over top, and garnish with cilantro, Thai basil, and chili flakes.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Sometimes I swap the shrimp for chicken, tofu, or a mix of vegetables for a vegetarian version. I also like adding extra greens like spinach or kale at the end for more nutrients. For a richer broth, I add an extra splash of coconut cream. If I want more spice, I throw in fresh chili slices or a spoonful of chili garlic sauce.

Storage/Reheating

I store the broth and noodles separately in the fridge for up to 3 days to prevent the noodles from getting soggy. When ready to reheat, I warm the soup gently on the stove and add the noodles just before serving. This soup doesn’t freeze well because of the coconut milk and shrimp, but it’s so easy to make fresh, I usually don’t need to. Thai Shrimp Coconut Curry Noodle Soup

FAQs

Can I use frozen shrimp?

Yes, I often use frozen shrimp—just make sure they’re fully thawed and patted dry before cooking so they don’t water down the broth.

Is red curry paste spicy?

It can be mildly spicy depending on the brand. I adjust the heat by adding more or less and balancing it with coconut milk and sugar.

What kind of noodles work best?

I like using rice noodles for authenticity, but I’ve also made this with soba, ramen, and even spaghetti in a pinch.

Can I make this soup ahead of time?

Yes, I make the broth ahead and store it in the fridge. I add the shrimp and noodles right before serving for the best texture.

What can I use instead of fish sauce?

If I need a substitute, I use soy sauce or tamari for a similar salty depth. It won’t taste exactly the same, but it still works well.

Conclusion

Thai Shrimp Coconut Curry Noodle Soup is a warm, fragrant, and deeply satisfying bowl that I turn to when I want comfort with a kick. It’s rich without being heavy, quick to make, and full of bold, balanced flavors. Whether I’m cozying up on a cold evening or craving something fresh and flavorful, this soup always hits the mark.