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Thai Shrimp Coconut Curry Noodle Soup

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Thai Shrimp Coconut Curry Noodle Soup is a comforting, bold-flavored dish with plump shrimp, creamy coconut milk, Thai red curry, and tender rice noodles in a rich, fragrant broth.

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

Instructions

  1. Heat oil in a large pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes until fragrant.
  2. Add red curry paste and cook for 1–2 minutes to enhance the flavor.
  3. Pour in coconut milk and broth. Stir in fish sauce and brown sugar, then bring to a gentle simmer.
  4. Simmer for 5–10 minutes to let the flavors meld.
  5. Cook rice noodles according to package instructions and set aside.
  6. Add shrimp to the simmering soup and cook for 2–3 minutes until pink and opaque.
  7. Stir in lime juice. Taste and adjust seasoning with more fish sauce or sugar if desired.
  8. Divide noodles among bowls, ladle soup over top, and garnish with herbs and chili flakes.

Notes

  • Use soy sauce or tamari as a substitute for fish sauce if needed.
  • Store broth and noodles separately to maintain texture.
  • Soup is best fresh and doesn’t freeze well due to coconut milk and shrimp.
  • Adjust curry paste to control spice level.
  • Swap shrimp for tofu or chicken for variations.

Nutrition

Find it online: https://recipesbyliza.com/thai-shrimp-coconut-curry-noodle-soup/