Thai Shrimp Coconut Curry Soup Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
