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If you are craving a soul-soothing, flavor-packed bowl of comfort, this Thai Coconut Curry Shrimp Noodle Soup Recipe is an absolute game changer. Imagine tender jumbo shrimp swimming in a luxuriously creamy broth infused with vibrant red curry, fragrant lemongrass, and fresh herbs, all paired with soft rice noodles. It’s an irresistible fusion of spicy, sweet, and savory notes that instantly warms you from the inside out. Whether you’re new to Thai flavors or a longtime fan, this recipe is a wonderfully satisfying way to bring a touch of exotic flair to your weeknight dinners.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity balanced with authentic, fresh ingredients that truly make each bite sing. Each component plays a crucial role—from the spices that build depth to the fresh herbs that brighten up the bowl—making this Thai Coconut Curry Shrimp Noodle Soup Recipe both approachable and bursting with flavor.
- Unsalted butter: Provides a rich base for sautéing and adds a silky texture to the broth.
- Jumbo shrimp: The star protein, offering succulent sweetness and a lovely contrast to the spices.
- Yellow onion: Adds subtle sweetness and body to the broth when softened.
- Garlic cloves: Impart a fragrant punch that enhances the soup’s aroma and depth.
- Fresh ginger: Brings warmth and a slightly spicy freshness that lingers delightfully.
- Red bell pepper: Adds a pop of color and a mild, sweet crunch.
- Fresh lime juice: Brightens the dish with tartness, balancing the creamy coconut milk.
- Red curry paste: Infuses the broth with classic Thai heat and complex spice layers.
- Chili garlic paste: Adds an extra spicy kick and tangy depth.
- Fish sauce: Delivers authentic umami and a touch of saltiness unique to Thai cooking.
- Soy sauce: Offers a rounded, savory balance to the flavors.
- Full fat coconut milk: Creates a creamy, smooth base that carries all the spices beautifully.
- Low fat coconut milk: Lightens the broth slightly for a perfect consistency without sacrificing flavor.
- Chicken stock: Boosts flavor complexity and body in the soup.
- Lemongrass sticks: Contribute a bright, citrusy aroma that defines this soup’s character.
- Cilantro stems and mint sprigs: Fresh herbs that add brightness and a refreshing finish.
- Japanese dried chili pods: Provide subtle smoky heat and vibrant color.
- Rice noodles: The tender, slippery base that soaks up all the delicious broth.
- Salt: To taste, perfect for balancing the soup’s rich and spicy notes.
How to Make Thai Coconut Curry Shrimp Noodle Soup Recipe
Step 1: Sauté Aromatics
Start by melting butter in a large stock pot or Dutch oven over medium heat. Toss in the diced onion and red bell pepper, cooking them gently until they become soft and the onion turns translucent. This step lays the flavorful foundation that transforms simple ingredients into something extraordinary.
Step 2: Add Garlic and Ginger
Turn up the heat to medium-high and stir in the minced garlic and ginger. Let them cook for about a minute until you can smell their incredible aroma fill your kitchen. This quick sauté builds a fragrant base vital for authentic Thai flavors.
Step 3: Incorporate Lime and Spices
Splash in a teaspoon of fresh lime juice while scraping the bottom of your pot to release any tasty browned bits. Stir in the red curry paste and chili garlic paste, letting them cook for two minutes. This step deepens the flavor, creating that signature curry heat and complexity.
Step 4: Build the Broth
Add the remaining lime juice, fish sauce, soy sauce, and chicken stock. Stir everything together and cook for another minute, combining all those rich, savory elements that make this Thai Coconut Curry Shrimp Noodle Soup Recipe so irresistible.
Step 5: Whisk in Coconut Milk
Slowly whisk the full fat and low fat coconut milk into the broth until it’s completely combined. This creamy blend is what gives the soup its velvety texture and silky mouthfeel.
Step 6: Simmer with Herbs and Spices
Bring the soup to a boil and then reduce the heat to a gentle simmer. Toss in cilantro stems, mint sprigs, lemongrass sticks, and Japanese dried chili pods. Let the soup meld and thicken for 8 to 10 minutes while stirring occasionally. These aromatic ingredients enhance the broth with vibrant, authentic flavors.
Step 7: Add Noodles and Shrimp
Remove the lemongrass sticks, cilantro, mint, and chilies from the pot and discard them. Stir in the rice noodles and shrimp, cooking for five to six minutes until the noodles are tender and the shrimp turns perfectly opaque. Season with salt to taste, balancing all those wonderful spices and creaminess.
Step 8: Garnish and Serve
Top your Thai Coconut Curry Shrimp Noodle Soup Recipe with freshly chopped cilantro, mint, sliced jalapeño, and green onions for a final burst of flavor and color that makes every spoonful exciting.
How to Serve Thai Coconut Curry Shrimp Noodle Soup Recipe
Garnishes
Don’t shy away from garnishing with vibrant herbs like cilantro and mint along with sliced jalapeño and green onions. These add fresh, bright notes and a touch of heat that perfectly complements the rich broth, making every bite a joyful experience.
Side Dishes
Serve this soup alongside a crisp cucumber salad or lightly steamed greens to add a refreshing crunch. A side of jasmine rice or warm crusty bread is also a fantastic choice for soaking up every last drop of the luscious coconut curry broth.
Creative Ways to Present
For an impressive presentation, serve the soup in rustic bowls with a sprig of fresh herbs on top and a lime wedge. You can also set out small bowls of extra chili paste, fresh herbs, and lime slices so guests can customize their bowls for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to three days. The flavors deepen over time, making reheated portions just as delicious as fresh.
Freezing
If you want to store it longer, freeze the soup without the noodles in a freezer-safe container for up to one month. Adding noodles fresh when reheating ensures the perfect texture.
Reheating
Reheat gently on the stovetop over low heat, adding cooked or fresh rice noodles as desired. Stir frequently to prevent separation of the coconut milk and to evenly warm the shrimp without making it rubbery.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just thaw the shrimp completely before adding them to the soup to ensure even cooking and proper texture.
Is this soup very spicy?
The spiciness can be adjusted to your preference by controlling the amount of red curry paste and chili garlic paste. It offers a moderate heat level with rich savory depth.
Can I make this recipe vegetarian?
You can swap out shrimp for tofu and use vegetable broth instead of chicken stock. Omit fish sauce or substitute it with soy sauce or tamari for a vegetarian-friendly version.
What kind of noodles work best?
Rice noodles are ideal because they absorb the flavorful broth perfectly and maintain a tender, slippery texture that balances the soup.
How do I store leftover soup with noodles?
Leftover soup with noodles tends to absorb liquid and become soft. It’s best to store noodles separately and add them fresh during reheating for optimal texture.
Final Thoughts
This Thai Coconut Curry Shrimp Noodle Soup Recipe is the kind of dish that brings people together and fills the home with irresistible aromas. Its harmonious blend of creamy, spicy, and fresh flavors makes every spoonful a delightful escape to a cozy Thai kitchen. Give it a try—you’ll find it hard to resist going back for seconds!
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Thai Coconut Curry Shrimp Noodle Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Thai Coconut Curry Shrimp Noodle Soup is a vibrant, flavorful dish combining tender jumbo shrimp, fragrant herbs, and creamy coconut milk in a spicy red curry broth. Enhanced with fresh lime juice, fish sauce, and aromatics like lemongrass and ginger, this hearty soup serves as a comforting and exotic meal perfect for quick weeknight dinners.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 red bell pepper, diced
- 1 tablespoon fresh lime juice (divided)
- 1 tablespoon 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 (stems used during cooking)
- 2 mint sprigs
- 4 Japanese dried chili pods
- Salt, to taste
Main Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 4–6 ounces rice noodles
Garnish
- Fresh cilantro leaves
- Fresh mint leaves
- Sliced jalapeño
- Green onion, sliced
Instructions
- Prepare the Aromatics: In a large stock pot or Dutch oven, melt the butter over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until softened and the onion becomes translucent.
- Sauté Garlic and Ginger: Increase heat to medium-high. Add minced garlic and ginger, cooking for 1 minute until fragrant.
- Add Lime Juice and Paste: Stir in 1 teaspoon of fresh lime juice, scraping any browned bits from the bottom. Add red curry paste and chili garlic paste, cooking for 2 minutes while stirring frequently to release flavors.
- Add Liquids and Seasoning: Mix in the remaining lime juice, fish sauce, soy sauce, and chicken stock. Cook for 1 minute, stirring regularly.
- Combine Coconut Milk: Whisk in both cans of coconut milk until fully combined, creating a smooth, creamy broth.
- Simmer with Herbs and Spices: Bring the mixture to a boil, then reduce heat to a simmer. Add lemongrass sticks, cilantro stems, mint sprigs, and dried chili pods. Simmer for 8-10 minutes, stirring occasionally, until the soup thickens slightly and the flavors meld.
- Remove Herbs and Add Noodles: Remove and discard lemongrass, cilantro stems, mint, and chili pods. Add the rice noodles and shrimp to the pot. Cook for 5-6 minutes, stirring frequently, until the noodles are tender and shrimp is fully cooked. Season with salt to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves, mint, sliced jalapeño, and green onion. Serve hot and enjoy the fragrant, spicy Thai soup.
Notes
- You can adjust the spice level by increasing or reducing the amount of red curry paste and chili garlic paste.
- For a vegetarian version, substitute shrimp and chicken stock with tofu and vegetable broth.
- If rice noodles are not available, thin rice vermicelli or glass noodles work well too.
- To intensify lemongrass flavor, bruise the stalks with the back of a knife before adding to the soup.
- Leftovers store well in the refrigerator for up to 2 days but noodles may absorb broth and soften; consider storing noodles separately if possible.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
