This Thai Spicy Shrimp Noodle Soup recipe makes an easy, Asian-style meal that is perfect for lunch or dinner. Made with succulent shrimp, creamy coconut milk, fragrant Thai red curry spices, broth, veggies, and rice noodles. Learn how to make homemade Thai soup with this quick and simple recipe!
You are going to absolutely love this Thai Spicy Shrimp Noodle 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 Noodle Soup Ingredients
Before we get to the recipe, let’s discuss ingredients. To make Thai Spicy Shrimp Noodle Soup, you will need:
- Coconut oil: I always use 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 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: It 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: It 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 kill the flavor.
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.
How to make Thai Spicy Shrimp Noodle 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 & noodles: Add the shrimp and rice noodles to the pot and let them sit for a few minutes.
- Add lime & garnish: Stir in your lime juice. Garnish the soup with cilantro, green onions, and Thai red chilies, if desired.
That’s it! This is truly an easy-to-make soup recipe that is absolutely packed with flavor. 🙂
How do you 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.
More Thai Recipes to Try
If you’re looking for more Thai food inspiration, here are some of my favorites on the blog:
- Thai Coconut Curry Shrimp and Rice
- Thai Noodle Salad
- Coconut Curry Pumpkin Soup
- Thai Curry Chicken and Rice
For this Thai Spicy Shrimp Noodle 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.
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If you make this Thai Spicy Shrimp Noodle Soup recipe, let me know! Leave a comment with a star rating ★ below, because I love hearing from you! ♡
Thai Spicy Shrimp Noodle Soup
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
Instructions
- In a large pot, heat the oil over medium heat. Add the onion and bell pepper and cook for 4 minutes or until softened.
- Add garlic, ginger and curry paste and cook for another minute until fragrant.
- Stir in the broth, coconut milk, and fish sauce. Bring to a boil.
- Add the shrimp and rice noodles. Cook for 3-4 minutes until shrimp is pink and opaque.
- Stir in the lime juice and serve immediately, topped with optional garnishes if using.
Notes
Nutrition
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I just made your shrimp soup bowl and it was amazing. Thank you!
Hi Shannon, thank you so much! You’re welcome, I’m so happy you enjoyed the recipe! 🙂
Truly a fantastic recipe! I made it for my family and they loved it! One thing to note, however: the amount of red curry paste depends on tastes and on the potency of the paste itself. My father gave me the real deal from a thai shop and 2 tbs was way too much (I love spicy food but even for me it was strong and some in my family are more sensitive). But beyond that, thee recipe was really great and once I had corrected the spice factor with additional coconut milk, it was wonderful.
Hi Kris! Thank you so much for your kind words and the feedback. I agree, curry pastes definitely vary in terms of spiciness and flavor. I tried this recipe with a few different brands and two tablespoons always gave a good amount of heat, so that’s why I indicated that amount in my recipe. 🙂 Please let me know if you decide to try any of my other recipes!