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Thai Coconut Curry Shrimp Noodle Soup

One pot, 30 minute, creamy coconut curry soup with rice noodles, jumbo shrimp and tasty Thai flavors.[1]

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Scale
  • 2 tablespoons butter
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Juice of 2 limes, divided
  • 3 tablespoons red curry paste
  • 1 teaspoon chili garlic paste
  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1 (13 ounce) can full fat, unsweetened coconut milk
  • 1 (13 ounce) can low fat, unsweetened coconut milk
  • 4 cups chicken stock
  • 2 lemongrass sticks
  • 4 stems cilantro
  • 2 mint sprigs
  • 4 Japanese dried chili pods
  • 4–6 ounces rice noodles
  • 1 pound jumbo shrimp, peeled and deveined
  • Salt, to taste
  • Garnish: fresh cilantro, mint, sliced jalapeño, green onion

Instructions

  1. In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
  2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant. Add 1 teaspoon of the lime juice, scraping up any browned bits. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
  3. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently. Whisk in coconut milk until completely combined.
  4. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, lemongrass sticks, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
  5. Remove lemongrass sticks, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
  6. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.

Notes

For easier removal, tie together cilantro stems and mint sprigs with cooking twine if desired. Use full-fat coconut milk for creamier texture. Adjust chili paste for desired spiciness.[1]

  • Author: Olivia Bennett
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Method: Soup
  • Cuisine: Thai

Nutrition

  • Calories: 450
  • Sugar: 5g
  • Sodium: 1200mg
  • Fat: 25g
  • Saturated Fat: 18g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 200mg