Quick & Zesty Thai Shrimp Coconut Noodle Soup Recipe

Creamy and aromatic thai shrimp coconut noodle soup promises a delightful culinary adventure that transports you straight to southeast asian street markets.

Fragrant lemongrass and ginger dance with plump shrimp in a silky broth that whispers exotic flavors.

Slurping these tender noodles feels like unwrapping a delicious secret hidden within each spoonful.

Spicy undertones mingle with rich coconut milk, creating a harmonious balance that tingles your taste buds.

Fresh herbs and a squeeze of lime brighten the entire dish with vibrant, zesty notes.

Quick to prepare and impossible to resist, this recipe invites you to savor a bowl of pure comfort.

Dive into this soul-warming meal that turns an ordinary evening into a memorable feast.

Coconut Noodle Soup Packed With Thai Shrimp Flavor

• Savor Exotic Flavors: Dive into a culinary adventure with this Thai-inspired soup that brings restaurant-quality taste right to your kitchen.
• Customize Your Comfort: Easily adjust spice levels and ingredients to match your personal preferences, making this recipe perfectly adaptable for any palate.
• Quick Weeknight Winner: Prepare a delicious, restaurant-style meal in under 30 minutes with simple ingredients and straightforward cooking techniques.
• One-Pot Wonder: Minimize cleanup and maximize flavor by creating this complete meal in a single pot, perfect for busy home cooks seeking convenience.

Items Found in This Thai Shrimp Soup

• Shrimp: Succulent seafood that adds a delicate and sweet flavor to the soup.

• Rice Noodles: Soft and silky pasta that provides a smooth texture and absorbs the soup's rich flavors.

• Chicken or Vegetable Broth, Coconut Milk: Creamy and flavorful liquids that create a comforting and aromatic soup base.
• Fish Sauce: Salty and umami condiment that enhances the depth of flavor.
• Soy Sauce: Adds a savory and slightly salty taste to the broth.

• Onion, Garlic, Ginger: Classic flavor-building ingredients that provide a fragrant and robust foundation for the soup.
• Red Curry Paste: Spicy and complex seasoning that brings authentic Thai flavor to the dish.

• Brown Sugar: Adds a touch of sweetness to balance the spicy and savory elements.
• Lime Juice: Bright and tangy liquid that brings freshness and balance to the soup.

• Carrots, Bean Sprouts, Green Onions, Cilantro: Fresh and crunchy toppings that add texture and color.
• Red Chili or Red Pepper Flakes: Optional spicy ingredient for those who enjoy extra heat.

• Olive Oil: Neutral cooking oil used to sauté the aromatics.

Cooking Instructions for Thai Shrimp Coconut Soup

Step 1: Kickstart the Flavor Base

Heat olive oil in a large pot over medium heat. Toss in diced onion, minced garlic, and freshly grated ginger.

Sizzle everything together for 2-3 minutes until the kitchen fills with an amazing aroma. Stir in the vibrant red curry paste and let it dance in the pot for another minute to unlock its deep, spicy essence.

Step 2: Create the Liquid Gold

• Fish sauce
• Soy sauce
• Brown sugar

Bring the mixture to a gentle simmer and let it bubble softly for 10 minutes, allowing all the flavors to get acquainted and mingle beautifully.

Step 3: Introduce Shrimp and Noodles

Drop the shrimp into the simmering broth and watch them turn a gorgeous pink, which takes about 3-4 minutes. Meanwhile, in a separate pot, cook rice noodles following package instructions.

Once done, drain and set aside.

Step 4: Brighten and Balance

Squeeze fresh lime juice into the soup and taste.

Adjust seasonings to make the flavors pop – add a pinch more salt, spice, or sweetness as your palate desires.

Step 5: Dress and Serve with Flair

Divide the cooked rice noodles into serving bowls.

• Shredded carrots
• Crunchy bean sprouts
• Chopped green onions
• Fresh cilantro
• Red chili flakes (optional)

Serve piping hot and prepare for a flavor explosion!

Tips to Improve Creamy Shrimp Noodle Soup

• Choose large, deveined shrimp for quick cooking and best texture. Wild-caught or sustainably sourced options provide more flavor and better environmental impact.
• Adjust red curry paste according to heat preference. Start with less paste and gradually add more for controlled spiciness without overwhelming the delicate coconut broth.
• Rinse rice noodles with cold water immediately after cooking to stop the cooking process. Add noodles to soup just before serving to maintain their perfect al dente texture.
• Toast red curry paste in oil before adding liquid ingredients to release deeper, more complex aromatics. This technique helps intensify the soup's overall taste profile.

Different Styles of Thai Shrimp Soup to Make

• Vegetarian Coconut Noodle Soup: Replace shrimp with tofu cubes or mixed vegetables like bell peppers, mushrooms, and zucchini. Keep the coconut milk and curry paste base for rich, creamy flavors.
• Spicy Seafood Version: Add mussels, scallops, and white fish chunks alongside shrimp. Increase red curry paste and include fresh Thai chili peppers for extra heat.
• Chicken Coconut Noodle Soup: Swap shrimp with tender chicken breast pieces. Dice chicken into small cubes and cook thoroughly in the simmering broth before adding noodles.

Side Suggestions With Thai Coconut Noodle Soup

• Pair with Crisp Riesling: Select a slightly sweet, low-alcohol Riesling with bright acidity that complements the soup's spicy and creamy profile, cutting through the rich coconut broth while enhancing the shrimp's delicate flavor.
• Serve with Jasmine Rice Salad: Create a light, refreshing side dish using cold jasmine rice mixed with cucumber, mint, and lime vinaigrette to balance the soup's warmth and provide a cooling counterpoint.
• Match with Vietnamese Spring Rolls: Prepare fresh spring rolls filled with herbs, vermicelli, and shrimp, offering a crunchy texture that contrasts the soup's silky noodles and provides additional protein.

Keeping Thai Shrimp Soup Creamy After Storing

Store leftover soup in an airtight container for up to 3 days. Separate noodles from broth to prevent soggy texture and keep them fresh.

Pour cooled soup without noodles into freezer-safe containers. Freeze for maximum 2 months. Thaw overnight in refrigerator before reheating.

Transfer soup to microwave-safe bowl. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add fresh noodles after reheating.

Warm soup in pot over medium-low heat. Stir occasionally to prevent burning. Add fresh noodles just before serving to maintain their texture and prevent overcooking.

FAQs

• Are the ingredients easily substitutable?

Yes, you can swap chicken broth with vegetable broth, use tofu instead of shrimp, and replace rice noodles with other noodle types like egg or udon noodles.

• Is this soup spicy?

The soup has a mild to moderate heat level from red curry paste. You can control spiciness by adjusting the amount of curry paste or adding extra chili flakes.

• Can I make this soup ahead of time?

Prepare the broth in advance, but add shrimp and noodles just before serving to prevent overcooking and maintain texture. Store broth separately in the refrigerator for up to 2 days.

Thai Shrimp Coconut Noodle Soup Recipe

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4.8 from 12 reviews

• Total Time: 27 minutes
• Yield: 4 1x

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Description

Spicy Thai Shrimp Coconut Noodle Soup brings exotic Southeast Asian flavors to your kitchen with creamy coconut broth and succulent shrimp. Fragrant lemongrass and fresh herbs create a comforting bowl that transports you directly to Thailand’s bustling street markets.

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Ingredients

Scale 1x2x3x

Protein:

• 12 ounces (340 grams) shrimp, peeled and deveined

Noodles:

• 6 ounces (170 grams) rice noodles

Soup Base Liquids:

• 4 cups (960 milliliters) chicken or vegetable broth
• 1 can (13.5 ounces or 400 milliliters) coconut milk
• Juice of 1 lime

Aromatic Vegetables & Seasonings:

• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar
• 1 tablespoon olive oil

Toppings & Garnishes:

• 1/2 cup shredded carrots
• 1/2 cup bean sprouts
• 2 green onions, chopped
• 1/4 cup fresh cilantro, chopped
• 1 red chili or red pepper flakes (optional)

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Instructions

1. Prepare aromatics by heating olive oil in a large pot over medium heat. Sauté diced onion, minced garlic, and grated ginger for 2-3 minutes until fragrant and translucent.
2. Incorporate red curry paste and cook for an additional minute, stirring constantly to release its intense flavors and prevent burning.
3. Create the broth by gradually pouring in chicken or vegetable stock and creamy coconut milk. Add fish sauce, soy sauce, and brown sugar to develop a complex, balanced flavor profile.
4. Simmer the liquid mixture gently for 10 minutes, allowing the ingredients to infuse and meld together, creating a rich and aromatic base.
5. Carefully add raw shrimp to the simmering broth, cooking until they transform to a vibrant pink color and become opaque, approximately 3-4 minutes.
6. Meanwhile, prepare rice noodles in a separate pot according to package instructions, ensuring they are tender but not mushy. Drain and set aside.
7. Enhance the soup’s brightness by stirring in fresh lime juice, then taste and adjust seasonings as needed, balancing salt, spice, and sweetness.
8. Assemble the dish by dividing cooked rice noodles among serving bowls, then generously ladle the hot, fragrant soup over the noodles.
9. Elevate the presentation and texture by garnishing with shredded carrots, crisp bean sprouts, chopped green onions, fresh cilantro, and optional red chili flakes for added heat.

Notes

• Prep shrimp in advance by deveining and patting dry to ensure quick and even cooking in the soup.
• Choose fresh ingredients like ginger and garlic for maximum flavor depth and authentic Thai taste profile.
• Customize heat levels by adjusting red curry paste amount or adding fresh chili peppers for personalized spice intensity.
• Use gluten-free tamari instead of soy sauce to make the recipe suitable for gluten-sensitive diners without compromising taste.

• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 218 kcal
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 145 mg