Thai Shrimp Coconut Curry Soup Recipe

Introduction

This Thai Shrimp Soup is a vibrant and comforting dish packed with aromatic red curry flavors, fresh vegetables, and tender shrimp. It’s a perfect balance of spicy, savory, and creamy, making it a satisfying meal for any day of the week.

Ingredients

• 8 oz raw shrimp (225 g, peeled, deveined, no tails)
• 1 tablespoon coconut oil
• ¼ teaspoon salt
• 7 oz rice noodles (200 g; you can also use ramen noodles, glass noodles, or mung bean vermicelli noodles)
• 1 small shallot (finely chopped)
• 3 tablespoons Thai red curry paste
• 3 cloves garlic (minced)
• 1 piece ginger (1 inch, grated)
• 4 cups chicken broth (950 ml, or seafood broth)
• 14 oz unsweetened coconut milk (1 can)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ¼ teaspoon red chili flakes (optional, for extra spice)
• 1 medium red bell pepper (thinly sliced)
• 5 oz cremini mushrooms (sliced)
• 1 tablespoon lime juice (plus wedges for serving)
• 2 cups baby spinach
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Cook the noodles according to package instructions. For mung bean vermicelli, soak them in warm water for 10-15 minutes until softened. Drain and set aside.
2. Step 2: In a heavy-bottomed pot, heat coconut oil over medium-high heat. Add shrimp, season with salt, and cook 1-2 minutes per side until lightly browned. Remove and set aside.
3. Step 3: In the same pot, sauté the chopped shallot for about 1 minute until softened. Stir in garlic, grated ginger, and red curry paste. Cook for 2 minutes until fragrant.
4. Step 4: Pour in chicken or seafood broth. Add coconut milk, fish sauce, brown sugar, and red chili flakes if using. Stir to combine.
5. Step 5: Add sliced red bell pepper and cremini mushrooms. Bring to a gentle simmer and cook for 5 minutes until vegetables are tender.
6. Step 6: Stir in baby spinach and cook for about 30 seconds until wilted. Add lime juice and stir well.
7. Step 7: Divide cooked noodles between bowls. Ladle hot soup over the noodles to warm them through. Top with browned shrimp.
8. Step 8: Garnish with fresh cilantro and serve with lime wedges on the side.

Tips & Variations

• For a vegetarian version, replace shrimp with tofu and use vegetable broth instead of chicken or seafood broth.
• If you prefer less spice, omit the red chili flakes or reduce the amount of curry paste.
• Adding a splash of lime juice just before serving brightens the flavors beautifully.
• Feel free to swap cremini mushrooms with shiitake or button mushrooms based on availability and preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the noodles separate to prevent sogginess. Reheat gently on the stove or in the microwave until warmed through. Add fresh lime juice and cilantro after reheating to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this soup?

Yes, frozen shrimp works fine. Just thaw them completely and pat dry before cooking to avoid excess moisture in the soup.

What noodles work best in Thai shrimp soup?

Rice noodles are traditional, but ramen, glass noodles, or mung bean vermicelli can be used as well. Choose what you have or prefer, and adjust cooking time accordingly.

Thai Shrimp Coconut Curry Soup Recipe

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★★★★★

4.9 from 132 reviews

A flavorful and comforting Thai Shrimp Soup featuring tender shrimp, rice noodles, and vibrant vegetables in a rich, aromatic broth made with Thai red curry paste, coconut milk, and fresh herbs. This easy-to-make recipe balances spicy, sweet, and tangy flavors for a satisfying meal.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Ingredients

Scale 1x2x3x

Shrimp and Noodles

• 8 oz raw shrimp (225 g), peeled, deveined, no tails
• 7 oz rice noodles (200 g), or ramen, glass, or mung bean vermicelli noodles
• ¼ teaspoon salt

Soup Base

• 1 tablespoon coconut oil
• 1 small shallot, finely chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 3 tablespoons Thai red curry paste
• 4 cups chicken broth (950 ml) or seafood broth
• 14 oz unsweetened coconut milk (1 can)
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ¼ teaspoon red chili flakes (optional)

Vegetables and Garnishes

• 1 medium red bell pepper, thinly sliced
• 5 oz cremini mushrooms, sliced
• 2 cups baby spinach
• 1 tablespoon lime juice, plus wedges for serving
• Fresh cilantro, for garnish

Instructions

1. Prepare the noodles: Cook the noodles according to package instructions. For mung bean vermicelli noodles, soak them in warm water for 10-15 minutes until softened, then drain and set aside.
2. Brown the shrimp: Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt, and cook for 1-2 minutes per side until lightly browned. Remove shrimp from the pot and set aside.
3. Make the broth: In the same pot, add the chopped shallot and sauté for about 1 minute until softened. Stir in the minced garlic, grated ginger, and Thai red curry paste; cook for 2 minutes until fragrant.
4. Add broth and flavorings: Pour in the chicken or seafood broth. Stir in the coconut milk, fish sauce, brown sugar, and red chili flakes if using. Mix well to combine.
5. Cook vegetables: Add the sliced red bell pepper and cremini mushrooms. Bring the soup to a gentle simmer and cook for 5 minutes, or until the vegetables are tender.
6. Add spinach and lime juice: Stir in the baby spinach and let it wilt for about 30 seconds. Then add the lime juice and stir to incorporate.
7. Assemble and serve: Divide the cooked and drained noodles between serving bowls. Ladle the hot soup over the noodles to warm them up, then top with the browned shrimp. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

• You can substitute the shrimp with other seafood or tofu for a different protein option.
• If you prefer spicier soup, increase the amount of red curry paste or chili flakes.
• Use gluten-free noodles to make this recipe gluten-free.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to avoid overcooking shrimp.

Keywords: Thai shrimp soup, Thai red curry soup, coconut milk shrimp soup, spicy Thai soup, Thai noodle soup