Description

This creamy, spicy, flavor-packed Thai Shrimp Coconut Noodle Soup is the ultimate cozy dinner — and it’s ready in just 30 minutes! Juicy shrimp, silky coconut milk, red curry paste, and rice noodles come together in a one-pot meal that’s anything but boring. Perfect for busy weeknights or impressing guests with minimal effort!

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

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.

Notes

To make it vegetarian: use tofu instead of shrimp and swap fish sauce for soy sauce.

Add mushrooms, baby corn, or spinach for extra veggies.

Adjust the curry paste for more or less heat.

Store leftovers in the fridge for up to 3 days.

For best texture, store noodles separately from the broth if making ahead.