Name: Thai Shrimp Noodle Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
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; Fresh chopped cilantro; Green onions; Thai chilies

Imagine a bowl brimming with warm, spicy broth, tender shrimp, and silky noodles all mingled with fragrant coconut milk and red curry—this Thai Shrimp Noodle Soup Recipe is the kind of comfort you’ll want on repeat. It’s quick, flavorful, and beautifully balanced, making weeknight dinners something to look forward to.

The close-up image shows a dish in a white bowl filled with three large cooked shrimp on top. The shrimp are light orange with a slight shine, resting in a creamy orange broth. The broth is thick and has small green herb pieces floating in it. Underneath, there are white flat noodles mixed with diced red bell peppers and sliced green chili peppers, adding bright red and green colors. The dish looks fresh with a mix of smooth textures from the noodles and broth, against the firmer shrimp. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Shrimp Noodle Soup Recipe
Top Tip
How to Serve Thai Shrimp Noodle Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Shrimp Noodle Soup Recipe

Why You'll Love This Recipe

I can’t get enough of this Thai Shrimp Noodle Soup Recipe because it captures those vibrant Southeast Asian flavors without needing a million ingredients or hours of prep. The richness of coconut milk plays magically with the tangy lime and spicy curry—trust me, it’s a winner every time.

Speedy & Simple: This recipe comes together in just about 15 minutes, perfect when you want dinner fast without sacrificing flavor.
One-Pot Wonder: Everything cooks in a single pot, so cleanup is a breeze—something every busy cook will appreciate.
Layered Flavors: The combo of fresh ginger, garlic, red curry paste, and fish sauce delivers depth you’d expect from a restaurant.
Customizable Comfort: You can switch up the veggies or spice level to suit your mood or pantry availability easily.

Ingredients & Why They Work

This Thai Shrimp Noodle Soup Recipe shines because each ingredient contributes a note to the harmony of flavors and textures. Plus, most of them are pantry staples or easy to find in any grocery store with a decent international section.

Flat lay of a small white ceramic bowl of coconut oil, one whole yellow onion, one whole red bell pepper, two cloves of garlic, a small white ceramic bowl of freshly grated ginger, a small white ceramic bowl of Thai red curry paste, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of coconut milk, a small white ceramic bowl of fish sauce, a pile of peeled and deveined raw shrimp, a neat bundle of dried rice noodles, a small white ceramic bowl of lime juice, a small bunch of fresh cilantro sprigs, a few green onions with roots, and two fresh Thai red chilies placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut oil: Adds a subtle tropical aroma and helps bring out the flavor of the curry paste.
Yellow onion: Gives a mild sweetness and a tender bite once softened in the broth.
Red bell pepper: Brightens the dish with color and a delicate crunch.
Garlic: Essential aromatic that deepens the savory base.
Fresh grated ginger: Zesty and warming, it cuts through the richness beautifully.
Thai red curry paste: The heart of the soup’s flavor, balancing heat and spice with aromatic herbs.
Vegetable broth: The main liquid base, light enough to support but not overpower the coconut milk.
Coconut milk: Brings creamy richness and mellows the curry’s heat perfectly.
Fish sauce: Adds umami depth and authentic Thai saltiness.
Shrimp: The star protein—cooks quickly and soaks up the broth flavors.
Rice noodles: Soft, slippery noodles that hold the soup’s fragrant broth just right.
Lime juice: Finishes things off with fresh acidity that lifts the entire bowl.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Thai Shrimp Noodle Soup Recipe depending on what’s in my fridge or how much time I have. Feel free to make it your own—cooking should always have a touch of your personality and preferences.

Vegetarian variation: Skip the shrimp and toss in mushrooms or tofu for a satisfying plant-based twist—I’ve done this many times, and it’s delicious!
Turn up the heat: Add sliced Thai chilies or a dash of chili flakes if you like it spicier—the lime juice really balances the heat.
Extra veggies: Toss in snap peas, spinach, or carrots for added crunch and nutrition; they cook quickly right in the broth.
No rice noodles? Thin egg noodles or even spaghetti work surprisingly well as substitutes.

Step-by-Step: How I Make Thai Shrimp Noodle Soup Recipe

A white bowl filled with a noodle soup featuring orange broth with a smooth texture. Inside the soup, there are five large pink shrimp scattered on the surface, along with flat, light beige noodles swirling through the broth. Red chili slices and small diced red bell peppers float evenly among the noodles. Bright green chopped herbs and slices of green onion add fresh color on top. Two light beige chopsticks rest on the side of the bowl. In the background, two red chili peppers and two halves of a green lime sit on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by heating 2 tablespoons of coconut oil in a large pot over medium heat. Once shimmering, add the diced yellow onion and red bell pepper. Cook for about 4 minutes, stirring occasionally, until the veggies are softened and the kitchen starts smelling just amazing. This lays the flavor foundation, so don’t rush it!

Step 2: Build the Curry Flavor

Next, stir in the minced garlic, fresh grated ginger, and 2 tablespoons of Thai red curry paste. Cook everything together for about a minute until you can smell the spices blooming—this step wakes up the whole dish.

Step 3: Simmer the Broth

Pour in 4 cups of vegetable broth, the entire 14-ounce can of coconut milk, and 1 tablespoon of fish sauce. Bring it all to a boil, then reduce the heat just a little. This delicious broth forms the soul of the soup, rich and fragrant.

Step 4: Add Shrimp & Noodles

Drop in the peeled and deveined shrimp along with 8 ounces of rice noodles. Cook together for 3-4 minutes until the shrimp turns pink and opaque and the noodles are tender but not mushy. Keep an eye here; shrimp cooks fast and overcooking can turn it rubbery.

Step 5: Brighten & Serve

Finally, stir in 2 tablespoons of fresh lime juice to add that bright citrus punch that cuts through the richness. Ladle the soup into bowls and finish with your favorite garnishes.

Top Tip

From my many tries making this Thai Shrimp Noodle Soup Recipe, I’ve learned a few tricks that really take it from good to outstanding. These simple adjustments make the cooking process easier and help you nail the perfect balance of flavors every time.

Fresh Shrimp Matters: Using fresh (or properly thawed) shrimp makes a huge flavor difference, and it cooks more evenly.
Don’t Overcook Noodles: Rice noodles can turn mushy fast, so add them last and keep an eye on the timing.
Adjust Broth Thickness: If the soup feels too rich, add a splash more vegetable broth to lighten it up without losing flavor.
Balance Flavors at the End: Always taste the soup before serving and adjust with more lime juice, fish sauce, or curry paste as you like.

How to Serve Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup - Serving Suggestion

Garnishes

Personally, I pile on fresh chopped cilantro and green onions—as they add a burst of herbal brightness with each bite. If you want a little extra heat, some finely sliced Thai chilies are the way to go; they also help present the dish beautifully with a pop of color.

Side Dishes

I usually keep it simple and serve this soup with a side of crunchy cucumber salad or a light Asian slaw to add a refreshing contrast. For something heartier, steamed jasmine rice or garlic bread also pairs surprisingly well if you want to soak up every drop of soup!

Creative Ways to Present

For a festive dinner, try serving in small individual bowls garnished with edible flowers like nasturtiums or thin lime wedges on the rim. I’ve also passed around condiments like extra lime wedges, chili oil, and crushed peanuts for everyone to customize their own bowl—makes the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

I pour any leftovers into airtight containers and refrigerate within two hours of cooking. The flavors actually improve overnight! Just keep the noodles separate if you can—or be ready for softer noodles the next day.

Freezing

Freezing shrimp noodle soup is a bit tricky because of the coconut milk and noodles. I usually freeze the broth and shrimp before adding the noodles to preserve texture. When ready to eat, thaw and add freshly cooked noodles.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. If the noodles got too soft, either remove them or add freshly cooked noodles to restore that perfect bite.

Frequently Asked Questions:

Can I use frozen shrimp for this soup?

Absolutely! Just make sure to thaw the shrimp fully and pat them dry to avoid extra water diluting your broth.

What if I don’t have Thai red curry paste?

You can substitute with a mild curry powder or red curry paste from another brand, but the flavor won’t be quite as authentic. Another option is making a quick paste from chili flakes, garlic, and a pinch of coriander powder.

Can I make this soup vegan?

Yes! Simply omit the shrimp and replace fish sauce with soy sauce or tamari for a vegan-friendly version. Load up on veggies or tofu for protein instead.

How spicy is this Thai Shrimp Noodle Soup Recipe?

The heat level is moderate thanks to the Thai red curry paste, but you can easily adjust it to your own tolerance by adding more or less curry paste or adding fresh chilies at the end. It’s very flexible!

Final Thoughts

This Thai Shrimp Noodle Soup Recipe is one of those dishes I always come back to when I want something soulful yet fuss-free. It’s like a warm hug in a bowl, bursting with fresh, vibrant flavors that brighten any day. I hope you enjoy making it as much as I do—and once you try it, I’m pretty sure it’ll become your go-to cozy dinner, too.