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
Scale
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
