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Thai Shrimp Coconut Noodle Soup

A fragrant bowl of comfort that combines the richness of coconut milk with the spicy essence of Thai curry, featuring juicy shrimp and vibrant vegetables.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Asian, Thai
Keyword: Coconut Noodle Soup, Quick Dinner, Seafood Soup, Shrimp Soup, Thai Cuisine
Servings: 4 servings
Calories: 400kcal

Ingredients

For the Soup

  • 4 cups chicken broth (or seafood broth) Serving as the soup's savory foundation.
  • 1 can (14 ounces) unsweetened coconut milk Lending a creamy, luxurious texture.
  • 1 tablespoon fish sauce Enhancing the umami aspect.
  • 1 tablespoon brown sugar Balancing the flavors with a touch of sweetness.
  • 1/4 teaspoon red chili flakes Optional, for an extra kick.

Main Ingredients

  • 8 ounces raw shrimp, peeled, deveined, and tails removed Boasting a tender texture and sweet flavor.
  • 1 tablespoon coconut oil Adds a rich, tropical essence.
  • 1/4 teaspoon salt To enhance the natural flavors.
  • 7 ounces rice noodles Can substitute with ramen, glass noodles, or mung bean vermicelli.
  • 1 small shallot, finely chopped Providing a mild, sweet aroma.
  • 3 tablespoons Thai red curry paste For a burst of spiciness and complexity.
  • 3 cloves garlic, minced Infusing a robust aroma.
  • 1 inch piece fresh ginger, grated Adding warmth and zing.
  • 1 medium red bell pepper, thinly sliced Adding sweetness and color.
  • 5 ounces cremini mushrooms, sliced Offering an earthy depth.
  • 2 cups baby spinach Introducing freshness and nutrients.
  • 1 tablespoon fresh lime juice For a zesty finish.
  • 1 lime extra lime wedges For serving.
  • to taste fresh cilantro For garnish.

Instructions

Preparation

  • Cook the noodles according to package instructions. Once cooked, drain and set aside.
  • In a pot over medium-high heat, heat coconut oil. Add the shrimp seasoned with salt, and cook until they turn pink and opaque, about 2-3 minutes. Once cooked, set them aside.

Cooking

  • In the same pot, sauté the shallot until fragrant and soft, about 2 minutes. Then add the minced garlic, grated ginger, and red curry paste, stirring until well combined.
  • Stir in the chicken or seafood broth and bring it to a gentle simmer. Then pour in the coconut milk, adding depth of flavor with the fish sauce, brown sugar, and optional red chili flakes.
  • Add the sliced bell pepper and mushrooms into the broth. Cook until tender, about 5 minutes.
  • Finally, stir in the spinach and fresh lime juice until the spinach wilts.

Serving

  • Divide the noodles into bowls, ladle the hot soup over them, top with the cooked shrimp, and garnish with fresh cilantro and lime wedges.

Notes

For an extra flavor boost, marinate the shrimp in lime juice, salt, and garlic for an hour before cooking. For added texture, include crushed peanuts or toasted sesame seeds as toppings. This recipe is versatile; feel free to experiment with different vegetables such as snap peas or bok choy. If looking for an even creamier consistency, add additional coconut milk or a splash of cream.