Name: Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons coconut oil; 1 yellow onion, (diced); 1 red bell pepper, (diced); 2 cloves garlic, (minced); 1 tablespoon fresh grated ginger; 2 tablespoons Thai red curry paste; 4 cups vegetable broth; 1 (14-ounce) can coconut milk; 1 tablespoon fish sauce; 1 pound shrimp, (peeled and deveined); 8 ounces rice noodles; 2 tablespoons lime juice; Optional garnishes: Fresh chopped cilantro, green onions, and Thai chilies

This Thai Shrimp Soup with Noodles recipe makes an easy, Asian-style meal that is perfect for lunch or dinner. It is made with succulent shrimp, creamy coconut milk, fragrant Thai red curry spices, broth, veggies, and rice noodles. Learn how to make homemade Thai coconut shrimp soup with this quick and simple recipe!

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You are going to absolutely love this Thai coconut shrimp soup recipe. It is bursting with Thai coconut curry flavor and makes a hearty, satisfying soup that eats like a meal. Best of all, it is super simple to make and is ready to eat in just 15 minutes!

Thai Shrimp Soup Ingredients

Before we get to the recipe, let’s discuss ingredients. To make Thai coconut shrimp soup, you will need:

Coconut oil: I like using this as the cooking oil in this recipe, because it is healthy and gives an additional slightly coconut flavor to the soup. I recommend always using unrefined, virgin, and organic coconut oil.
Yellow onions and red bell pepper: This is the combination of vegetables I like to use when making this recipe, but feel free to use whatever veggies you love best in a Thai curry.
Garlic and ginger: These two ingredients are a must in Asian cooking. Always use freshly grated/minced garlic and ginger for the best flavor.
Red curry paste: This prepared paste is used to add intense curry flavor and heat to the soup in one step. Different brands of curry paste can vary significantly in terms of spiciness and flavor. See below for my top choices.
Vegetable stock: This serves as the base for the soup broth.
Fish sauce: A little splash adds savory umami flavor to the broth. If you’ve never cooked with it before, it does have a slightly pungent aroma, but the smell disappears once it is in the soup. If you really don’t want to use it though, you can use soy sauce or tamari instead.
Coconut milk: This plant-based milk is added to give creaminess and also tone down the heat from the curry paste. I usually use full-fat coconut milk, but you’re welcome to use low-fat if you prefer.
Noodles: I use thin rice noodles when making this soup recipe. I love them because they are naturally gluten-free and only take a few minutes to cook.
Shrimp: This seafood item adds a good dose of protein to the soup. I love using shrimp in recipes like this, because it only takes a few minutes to cook.
Lime juice: A good squeeze of citrus balances and brightens all the flavors in the soup. Make sure you always add lime at the very end of cooking, so that you don’t cook away the flavor.

See the recipe card below for full information on ingredients and quantities.

Thai Shrimp Soup Toppings

Don’t forget toppings! I always fall in the-more-the-merrier camp when it comes to toppings on Asian soup. Garnishing adds extra layers of flavor, texture, and makes the soup more presentable when serving. Here are a few of my favorites:

Chopped fresh cilantro and/or green onions: These give a huge burst of freshness and also add a nice bright pop of color.
Thai bird chilies: If you would like some extra heat (or you can add crushed red pepper flakes instead).
Crushed peanuts: I also like to sprinkle some chopped peanuts on top, because they add a bit of crunch. If you don’t have any on hand, any other kind of nuts can be used instead.

These are some of my preferred toppings for exotic soups like this one, but feel free to get creative and add your toppings of choice to this recipe!

How to make Thai Coconut Shrimp Soup

To make this homemade shrimp noodle soup recipe, simply:

Make the flavor base: Sauté the onions and bell pepper in a hot, oiled pot. Then add the garlic, ginger, and red curry paste.
Add the liquids: Stir in the coconut milk, broth, and fish sauce.
Cook the shrimp and noodles: Add the shrimp and rice noodles to the pot and let them sit for a few minutes.
Add lime and garnish: Stir in your lime juice. Garnish the soup with cilantro, green onions, and Thai red chilies, if desired.

Full detailed instructions are included in the recipe at the bottom of this post, as always.

How to Keep Noodles from Getting Soggy in Soup

To prevent your noodles from getting soggy, only let the noodles cook in the soup for a few minutes – just until they are tender. Then be sure to serve the soup immediately. If the noodles sit in the soup for too long after cooking it, they will absorb most of the liquid and get very mushy.

Where to Get the Best Wild Shrimp and Seafood

I recommend only buying wild-caught shrimp, because it is so much healthier and more sustainable than farmed shrimp. However, finding high-quality shrimp and other seafood isn’t always easy.

Fortunately, there are a few top-notch seafood delivery services that send wild, sustainably-harvested fish and shellfish straight to your doorstep. To learn about my favorite wild seafood delivery services online, check out this post: The Best Wild-Caught Seafood Delivery Services. In that article, I review, compare and rank a bunch of seafood delivery companies, along with special deals and discounts just for my readers.

More Easy Thai Recipes

If you’re looking for more Thai food inspiration, here are some of my favorites:

For this Thai Shrimp Soup recipe, I recommend:

Here are a few items that I suggest using to ensure this recipe comes out perfect:

Mae Ploy Red Curry Paste – This is one I use and love! It gives amazing, authentic flavor to Thai dishes and adds the perfect amount of heat.
Thai Kitchen Coconut Milk – I love the taste and consistency of this brand. It adds so much body and richness to soups and curries.
Zulay Citrus Juicer – If you cook with a lot of citrus, a sturdy juicer is a must. This one works for both lemons and limes and will squeeze out every last drop of juice like a pro. Worth every penny.

If you make this Thai coconut shrimp soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡