Thai Shrimp Coconut Noodle Soup (Ready in 30 Minutes!) 🍤🥥🍜
Description
This Thai Shrimp Coconut Noodle Soup is a warm, comforting dish packed with bold flavors from creamy coconut milk, aromatic Thai spices, and tender shrimp. With a perfect balance of heat, sweetness, and tanginess, this soup comes together in just 30 minutes, making it ideal for busy weeknights!
Ingredients
For the Soup Base:
- 1 tbsp coconut oil (or vegetable oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, finely chopped
- 1 red bell pepper, thinly sliced
- 1-2 tbsp Thai red curry paste (adjust for spice level)
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk (full fat for a richer flavor)
- 1 tbsp fish sauce (or soy sauce for a vegetarian option)
- 1 tbsp brown sugar or honey
- 1 tbsp lime juice
- ½ tsp salt (adjust to taste)
For the Protein & Noodles:
- 12 oz shrimp (peeled and deveined)
- 6 oz rice noodles (thin or wide, based on preference)
For Garnish:
- ½ cup fresh cilantro, chopped
- 2 green onions, sliced
- 1 red chili, sliced (optional, for extra heat)
- Lime wedges, for serving
Instructions
Step 1: Prepare the Soup Base
- Heat coconut oil in a large pot over medium heat.
- Sauté garlic, ginger, and onion until fragrant (about 2 minutes).
- Add red bell pepper and stir for another 2 minutes.
- Stir in Thai red curry paste and cook for 30 seconds until fragrant.
Step 2: Simmer the Broth
- Pour in chicken/vegetable broth and coconut milk.
- Add fish sauce, brown sugar, lime juice, and salt. Stir well and bring to a gentle simmer.
Step 3: Cook the Shrimp & Noodles
- Add shrimp and simmer for 3-5 minutes, until pink and cooked through.
- Meanwhile, cook rice noodles according to package instructions, then drain.
Step 4: Assemble & Serve
- Divide noodles into bowls, then ladle the hot soup over them.
- Garnish with cilantro, green onions, red chili, and lime wedges.
Notes & Tips
✅ Customize Spice Level: Add more or less Thai red curry paste to control heat.
✅ Creamier Soup: Use full-fat coconut milk for extra richness.
✅ Vegetarian Option: Swap shrimp for tofu or mushrooms and use soy sauce instead of fish sauce.
✅ Extra Protein: Add shredded chicken or an egg for a protein boost.
✅ Make-Ahead Tip: Store the soup base separately and cook noodles fresh before serving to prevent them from getting soggy.
Servings & Nutritional Info (Per Serving)
👥 Servings: 4
📝 Calories: ~380 kcal
🍤 Protein: 24g
🥥 Fat: 18g
🍜 Carbs: 35g
⚡ Fiber: 4g
🔥 Spice Level: Adjustable
Health Benefits of Thai Shrimp Coconut Noodle Soup
- Rich in Omega-3s: Shrimp supports brain and heart health.
- Immune-Boosting: Garlic, ginger, and lime provide antioxidants.
- Gut-Friendly: Coconut milk and broth aid digestion.
- Low in Refined Carbs: Rice noodles are naturally gluten-free.
- Anti-Inflammatory: Thai spices like red curry and ginger help reduce inflammation.
Q&A
Q: Can I make this ahead of time?
A: Yes! Store the broth separately from the noodles and shrimp, then reheat and assemble before serving.
Q: What other proteins work well in this soup?
A: Chicken, tofu, or even white fish make great alternatives.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q: Can I freeze this soup?
A: The soup base freezes well for up to 2 months, but it’s best to add fresh shrimp and noodles when reheating.
This Thai Shrimp Coconut Noodle Soup is an easy, flavorful dish perfect for a quick yet satisfying meal. Would you like a spicier version or a different protein suggestion? 😊