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Thai Shrimp Coconut Noodle Soup

A comforting and fragrant bowl of noodles with tender shrimp in a creamy coconut broth, perfect for cozy dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Noodles and Main Ingredients
  • 8 oz. rice noodles or your favorite noodle
  • 1 lb. shrimp peeled and deveined
  • 1 can coconut milk 14 oz.
  • 1 tbsp red curry paste adjust to taste for spice
  • 3 cups chicken or vegetable broth
  • 1 tbsp fish sauce or soy sauce for vegetarian version
  • 1 tbsp lime juice
Vegetables
  • 1 cup mushrooms sliced
  • 1 medium bell pepper thinly sliced
  • 2 stalks green onions chopped
  • to taste fresh cilantro for garnish

Method
 

Cooking the Noodles
  1. Start by cooking the rice noodles according to the package instructions. Remember to rinse them under cold water after cooking to stop them from getting too sticky.
Sautéing the Vegetables
  1. In a large pot, heat a splash of oil over medium heat. Add the mushrooms and bell pepper, sautéing for about 3 minutes until they soften.
Making the Broth
  1. Pour in the chicken or vegetable broth and coconut milk. Stir in the red curry paste, fish sauce, and lime juice. Let it simmer for about 5-7 minutes.
Adding the Shrimp
  1. Toss the shrimp into the bubbling broth and cook until they turn pink, about 2-3 minutes.
Combining Everything
  1. Gently fold the cooked noodles into the soup. Stir well to combine.
Garnishing and Serving
  1. Ladle the soup into bowls and top with chopped green onions and fresh cilantro. Serve with lime wedges on the side, if desired.

Notes

Feel free to swap shrimp for chicken, tofu, or add more veggies. Adjust the spice level to your liking. Store leftovers in an airtight container for up to three days.