Thai Shrimp Coconut Noodle Soup
This Thai Shrimp Coconut Noodle Soup delivers cozy comfort and bold flavor in one pot, in under 30 minutes. It’s the perfect marriage of convenience and taste—soothing, spicy, and deeply satisfying.
Ingredients
- 8 oz raw shrimp peeled and deveined
- 1 tablespoon coconut oil or olive oil
- 1 small shallot finely chopped
- 3 tablespoons Thai red curry paste adjust to taste
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated (about 1 tablespoon)
- 4 cups chicken broth or vegetable broth for pescatarian version
- 14 oz can unsweetened coconut milk
- 1 tablespoon fish sauce or soy sauce for a milder flavor
- 1 tablespoon brown sugar
- 1/4 teaspoon red chili flakes optional, for extra heat
- 1 red bell pepper thinly sliced
- 5 oz cremini mushrooms sliced
- 1 tablespoon fresh lime juice
- 2 cups baby spinach
- Cooked rice noodles or mung bean vermicelli about 6 oz dry
Substitutions:
- Use tofu instead of shrimp for a vegetarian version.
- Swap spinach with kale or bok choy.
- For a lighter version use light coconut milk.
Instructions
Sauté Aromatics
- Heat coconut oil in a large pot over medium heat. Add the chopped shallot and sauté for 2 minutes until softened.
- Tip: Stir often to prevent the shallots from browning too quickly.
Build the Flavor Base
- Add garlic, ginger, and red curry paste to the pot. Cook for 1–2 minutes, stirring constantly, until fragrant.
- Tip: Let the curry paste bloom in the oil—it deepens the flavor.
Add Broth and Coconut Milk
- Pour in the chicken broth and coconut milk. Stir to combine, scraping the bottom of the pot to release any bits.
- Tip: Don’t boil the coconut milk vigorously—simmer gently to avoid curdling.
Season the Soup
- Add fish sauce, brown sugar, and red chili flakes. Bring to a gentle simmer for 5 minutes to let the flavors meld.
Add Vegetables
- Stir in the bell pepper and mushrooms. Simmer for 5–7 minutes until the vegetables are tender.
- Tip: Slice vegetables evenly so they cook at the same rate.
Cook the Shrimp
- Add the shrimp and cook for 2–3 minutes until they turn pink and opaque.
- Tip: Avoid overcooking shrimp—they get rubbery fast.
Finish with Greens and Lime
- Stir in the baby spinach and lime juice. Cook just until spinach wilts, about 1 minute.
Add Noodles
- Add pre-cooked noodles to the pot. Stir to warm through, then remove from heat.
- Tip: If using dry noodles, cook them separately and rinse under cold water to prevent sticking.
Notes
No fish sauce? Use soy sauce or tamari for a vegetarian-friendly flavor.
Too spicy? Stir in a bit more coconut milk or a spoonful of sugar to mellow it.
Want more veggies? Add shredded carrots, baby corn, or zucchini.
Make it a meal: Serve with Thai spring rolls or cucumber salad for a full spread.