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Thai Shrimp Coconut Noodle Soup

A quick and delicious Thai soup featuring shrimp, coconut milk, and rice noodles, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 oz rice noodles
Seafood
  • 1 lb shrimp (peeled and deveined)
Broth
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
Sauce
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce (optional) Adds flavor
  • 1 tablespoon lime juice
Vegetables
  • 2 cups mixed vegetables (bell peppers, snap peas, broccoli) Feel free to customize.
Garnish
  • Fresh cilantro or basil For garnish
  • Lime wedges For serving

Method
 

Cooking Noodles
  1. Boil a pot of water, add rice noodles and cook according to package instructions. Drain and set aside.
Preparing the Base
  1. In a large pot, combine vegetable broth and coconut milk over medium heat. Stir in red curry paste, soy sauce, and fish sauce (if using). Let it simmer for about 5 minutes.
Adding Shrimp and Vegetables
  1. Toss in shrimp and mixed vegetables. Stir to combine and let simmer for an additional 5-7 minutes, until shrimp are cooked through and pink.
Finishing Touches
  1. Stir in lime juice and cooked noodles, gently toss to allow the noodles to absorb the flavors.
Serving
  1. Ladle the soup into bowls, topping with fresh cilantro or basil and lime wedges.

Notes

If the broth is too thick, add a splash of vegetable broth or water. You can also substitute shrimp with chicken or tofu.