Name: Thai Shrimp Coconut Noodle Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai / Southeast Asian
Ingredients: 1 lb peeled, deveined shrimp; 8 oz rice noodles or vermicelli; 1 tablespoon olive oil or coconut oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1‑2 tablespoons Thai red curry paste (adjust to taste); 1 can (13.5 oz) full‑fat coconut milk; 3 cups chicken or vegetable broth; 2 tablespoons fish sauce; Juice of 1 lime; 1 teaspoon brown sugar (optional, for balance); Salt, to taste; Fresh cilantro or Thai basil, for garnish; Sliced green onions, optional, for garnish; Optional toppings: chili oil, bean sprouts, sliced red chili, lime wedges

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Thai Shrimp Coconut Noodle Soup is one of my favorite cozy yet vibrant meals. It’s rich, spicy, creamy, and full of bold Southeast Asian flavors—all balanced by a silky coconut broth. Juicy shrimp, tender noodles, and fragrant aromatics come together in a dish that’s both comforting and exciting. When I want something that feels like a warm hug with a kick, this is what I make.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor with minimal effort. The coconut milk makes the broth creamy and smooth, while Thai red curry paste brings heat and depth. It’s ready in under 30 minutes and hits all the right notes: savory, spicy, slightly sweet, and full of texture. It’s perfect for weeknights, dinner parties, or when I’m craving takeout-style flavor at home. Thai Shrimp Coconut 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)
Rice noodles or vermicelli
Coconut milk (full-fat for richness)
Chicken broth or vegetable broth
Thai red curry paste
Garlic (minced)
Ginger (grated)
Fish sauce
Lime juice
Brown sugar (optional, for balance)
Olive oil or coconut oil
Fresh cilantro or Thai basil (for garnish)
Green onions (sliced)
Optional toppings: chili oil, bean sprouts, sliced red chili, lime wedges

Directions

I soak or cook the rice noodles according to the package instructions, then drain and set them aside.
In a large pot, I heat oil over medium heat and sauté the garlic and ginger until fragrant—about 1 minute.
I add the red curry paste and cook for another minute to toast the spices.
I pour in the coconut milk and broth, then stir in fish sauce, lime juice, and a bit of brown sugar if I want a touch of sweetness.
I bring the soup to a gentle simmer, then add the shrimp and cook until they turn pink and opaque—about 2–3 minutes.
I divide the cooked noodles between serving bowls and ladle the hot soup over them.
I top it off with fresh herbs, green onions, and any optional garnishes I’m in the mood for.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I swap shrimp for shredded chicken, tofu, or mushrooms. I also like adding veggies like baby spinach, bell peppers, or snap peas for extra color and nutrition. If I want it spicier, I stir in a bit of chili garlic sauce or sliced Thai chilis. I’ve also made it with egg noodles or soba if I’m out of rice noodles—still delicious.

Storage/reheating

I store the noodles and soup separately to keep the noodles from getting soggy. Both keep well in the fridge for up to 3 days. I reheat the soup gently on the stove, then pour it over freshly warmed noodles when I’m ready to eat. This soup doesn’t freeze well because of the coconut milk, but it’s so quick to make fresh, I don’t usually need to freeze it. Thai Shrimp Coconut Noodle Soup

FAQs

Can I use canned coconut milk?

Yes, I always use full-fat canned coconut milk for the richest, creamiest broth. Light versions work too, but the flavor isn’t as deep.

How spicy is this soup?

It depends on the amount and type of red curry paste I use. I usually start with 1 to 2 tablespoons and adjust based on how spicy I want it.

What’s a good substitute for fish sauce?

If I’m out of fish sauce, I use soy sauce or tamari for a milder, less pungent umami flavor. Vegan fish sauce also works.

Can I make this soup ahead of time?

Yes, I make the broth and store it in the fridge for a day or two. I reheat it and add fresh shrimp and noodles just before serving.

What kind of noodles should I use?

I like using thin rice noodles or vermicelli, but medium rice noodles or even ramen noodles work well. I cook them separately to avoid overcooking in the broth.

Conclusion

Thai Shrimp Coconut Noodle Soup is everything I want in a bowl—spicy, creamy, fresh, and comforting. It’s fast, flavorful, and full of vibrant ingredients that make every spoonful exciting. Whether I’m craving something warm or just want a quick trip to Thailand in my kitchen, this soup always delivers.