Before we dive into this bowl of absolute comfort, Thai Shrimp Coconut Noodle Soup, I just want to say thank you for being here. Whether you’re a loyal reader or you just stumbled upon this page because your weeknight dinner needs a glow-up—welcome. I see you, I appreciate you, and I cannot wait to share this one with you.
This Thai Shrimp Coconut Noodle Soup is what I like to call “a flavor vacation in a bowl.” Creamy coconut milk, juicy shrimp, fresh veggies, and tender rice noodles come together in just 30 minutes. YES—30 minutes! I promised you easy, and here it is. You’re going to want to bookmark this one!
Why You’ll Fall in Love with This Recipe
Think of this soup as your weeknight hero: bold, creamy, spicy, and just a little bit sweet. The red curry paste and coconut milk work their magic, the shrimp cook in minutes, and the whole thing just tastes like it took hours to make. Spoiler alert: it didn’t.
I’ve made this Thai Shrimp Coconut Noodle Soup for friends, for solo cozy nights, and even meal-prepped it (because yes, it keeps beautifully), and every single time it’s a hit. The flavor? Bright, warm, slightly tangy from lime juice, and deeply satisfying. A total slurp-fest in the best way.
🥄 Benefits of This Thai Shrimp Coconut Noodle Soup
- Quick & easy: 30 minutes, start to finish.
- Nutrient-rich: Packed with protein, veggies, and healthy fats.
- Customizable: Easy to make vegan or low-carb with a few swaps.
- Comfort food with flair: Perfect for rainy days, busy nights, or impressing dinner guests.
🛒 Ingredients You’ll Need
- 8 oz rice noodles
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup snap peas (or green beans)
- 1 red bell pepper, thinly sliced
- 2 green onions, sliced
- Fresh cilantro, optional, for garnish
- Lime wedges, for serving
🧰 Kitchen Tools You’ll Need
- Large pot
- Strainer (for noodles)
- Knife and cutting board
- Ladle (for generous servings!)
🍤 Ingredient Additions & Substitutions
- Vegetarian? Swap shrimp for tofu and use veggie broth.
- No red curry paste? A spoonful of sriracha + a touch of ginger can mimic the flavor.
- Want it heartier? Add sliced mushrooms or baby corn.
- No fish sauce? Soy sauce or tamari will do in a pinch.
👩🍳 How to Make Thai Shrimp Coconut Noodle Soup
1. Cook the Noodles
In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain and set aside.
2. Build the Flavorful Broth
In a large pot, whisk together the chicken or vegetable broth, coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer over medium heat. The aroma? Incredible.
3. Add Veggies
Stir in your snap peas and red bell pepper. Let them cook for 3–4 minutes until just tender but still vibrant.
4. Shrimp Time!
Add the shrimp directly into the hot broth. Cook for 3–5 minutes until they’re pink and opaque. They’ll soak up all that flavor as they cook!
5. Combine & Serve
Add your cooked rice noodles back into the pot. Give it all a good stir and get ready to dish it up. Top with green onions, cilantro, and a squeeze of lime. Heaven!
🥢 What to Serve with It
- Spring rolls (fresh or fried) make a fun appetizer.
- Thai iced tea or sparkling lime water to cool off that curry heat.
- Side salad with peanut dressing? Yes please!
🧠 Pro Tips for Perfect Soup Every Time
- Don’t overcook the shrimp! They only need a few minutes.
- Add noodles last to avoid them getting mushy if sitting too long.
- Want more heat? Toss in chili flakes or a dash of sriracha.
- Taste and adjust! Curry pastes vary in saltiness and spice.
Storage Instructions
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze the soup without the noodles (they get mushy) for up to 2 months.
- Reheat gently and add fresh-cooked noodles before serving.
ℹ️ General Info
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Serves: 4–6
❓ Frequently Asked Questions
Can I make this soup ahead of time?
Yes! Just store the noodles separately and combine when ready to eat.
Can I make it vegan?
Totally—use tofu or chickpeas instead of shrimp, veggie broth, and swap fish sauce for soy sauce.
How spicy is it?
Moderate! Red curry paste has a warm, rounded heat. You can always add more or cut back if needed.
❤️ In Conclusion
This Thai Shrimp Coconut Noodle Soup is everything: fast, flavorful, and fantastically slurpable. It’s perfect for those nights when you need something special but don’t have the time or energy for something complicated. One pot. Big flavor. Done.
If you loved this, you have to try my Peach Thai Chicken Stir-Fry or the Grilled Peach & Basil Summer Rolls—fruit in savory dishes is my forever obsession.
📸 Share the Love!
Made this soup? Leave a review below, or tag me on Pinterest so I can see your gorgeous bowls! I love seeing your creations!
🔢 Nutritional Info (Approx. per serving)
- Calories: 420
- Protein: 25g
- Fat: 20g
- Carbs: 35g
- Fiber: 4g
- Sugar: 6g
Numbers may vary based on exact ingredients used.
Craving cozy comfort with a Thai twist? This soup delivers in every spoonful. 🥰
Thai Shrimp Coconut Noodle Soup in 30 Minutes! 🍜🍤
Equipment
- Large pot
- Strainer
- Cutting board
- Chef’s knife
- Ladle
Ingredients
- 8 oz rice noodles
- 1 lb shrimp peeled and deveined
- 1 can 14 oz coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 cup snap peas or green beans
- 1 red bell pepper thinly sliced
- 2 green onions sliced
- Fresh cilantro for garnish optional
- Lime wedges for serving
Instructions
- Cook the rice noodles in a large pot of boiling water according to package instructions. Drain and set aside.
- In a large pot, combine the chicken or vegetable broth, coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer over medium heat.
- Stir in the snap peas and red bell pepper. Cook for 3–4 minutes, until the veggies are tender-crisp.
- Add the shrimp and simmer for 3–5 minutes, or until they’re pink and cooked through.
- Stir in the cooked rice noodles and mix until everything is well combined.
- Serve hot, garnished with green onions, fresh cilantro, and lime wedges.
