Time for MORE soup!!! You all with me?? Seattle does seem to have finally calmed down with this whole freezing winter shenanigan. Back up to a balmy 45 degrees! There was quite a noticeable difference this morning when I slogged out to my car at 6:15 in the pitch black darkness. I could breathe without feeling like Jack Frost himself had taken up residence in my lungs. However, it's still chilly. And the flu in Seattle has reached beyond epidemic proportions SO we're still rockin' the soup over here. Ready for Thai Coconut Curry Shrimp Noodle Soup??
Thought so ????. I've been dying for a steaming bowl of coconut curry soup but in the interest of cutting back on eating out (funny right? You'd think as a chef and a food blogger I'd be better at cooking dinner at home!) I decided to make my own. However, most weeknights? I'm tuckered out. After cooking all day sometimes I just can't make it back into the kitchen. Which is why I'm happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to make AND super easy to clean up. Why you ask? It's one of those ONE POT WONDERS! And yes, that's a thing.
Everything goes into one pot. Not even a "cook this and then remove to a bowl" thing. Just one big soup pot. Weeknight savior right? ???? Not only is it easy to make and clean up, it's just like that delicious bowl at your favorite Thai food restaurant. A creamy coconut base with tons of infused curry and fresh produce flavors, plump jumbo shrimp, al dente rice noodles and even a hint of spice will have you skipping the take out and whipping this up yourself!
Also, did I mention, it only takes 30 minutes? BOOM! No reason to miss out on some tasty Thai Coconut Curry Shrimp Noodle Soup! ????????????????????
Thai Coconut Curry Shrimp Noodle Soup
- Total Time: 25 mins
- Yield: 4 1x
Ingredients
- 2 tablespoons unsalted butter
- 1 lb jumbo shrimp, peeled and deveined
- ½ large yellow onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 red bell pepper, diced
- 1 tablespoon fresh lime juice
- 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
- 2 mint sprigs
- 4 Japanese dried chili pods
- 4-6 ounces rice noodles
- Salt, to taste
Get Recipe Ingredients
Instructions
- In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
- Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
- Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
- Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
- Whisk in coconut milk until completely combined.
- Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, lemongrass sticks, and chili pods*. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
- Remove lemon grass sticks, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
- Garnish with fresh cilantro, mint, sliced jalapeño and green onion.
Notes
*For easier removal, tie together cilantro stems and mint sprigs with cooking twine if desired.
- Cook Time: 25 mins
Lizzie says
Even now that Boise is slowly emerging from the worst winter e-v-e-r, we still want soup! And this looks deliciously warming, so unlike the gray skies that are scheduled to be around probably until March. Maybe I'm seeing things, but you list the full-fat coconut milk twice in the recipe. Was that just a silly typo or do I actually need two cans?
Aberdeen says
Hi Lizzie! I thought our winter was done and then Seattle shut down for a snow day today! Who knew? Anyway, I double checked the recipe and you actually need one full fat can and one low fat can of coconut milk ????.
Lizzie says
My error for not reading the recipe right! Was planning to make this tonight, but another giant Snow Dump shelved that idea. But it will be made. That's a promise!
Lizzie says
My error for not reading the recipe right! Was planning to make this tonight, but another giant Snow Dump shelved that idea. But it will be made. That's a promise!
Cheryl Pelz says
When you do put the lemongrass in? Do you leave it whole and just bruise it ? Or do you chop it up a little?
Lizzie says
Sorry my comments got posted twice.
Marissa says
Do you have a favorite brand of red curry paste? I've never used it before, but I love Thai soup. 🙂
Aberdeen says
Hi Marissa! I use Thai Kitchen Red Curry Paste. Good flavor and it's easy to find!
Bill Franz says
I actually found it quite bland for a Thai recipe. The ratio of chicken broth (4 cups) to coconut and the the heats seems off. Too much broth?
Aberdeen says
It you're looking for more heat, I would increase the chili garlic paste and add as much as you want! 4 cups is my go to amount for a soup, and once this one cools somewhat it definitely thickens up into more of a sauce. If you prefer less liquid, you could decrease the amount of broth but keep the same amount of coconut milk. Hope that helps!
Cindy C. says
I didn’t add salt. Just added extra fish sauce and soy sauce. It was great. I had brown rice already made so I didn’t add rice noodles. Just had the soup with brown rice. I will try making it with noodles next time.
AUTUMN TODD says
This was amazing!!
Erica says
Absolutely amazing dish. I used 1 tsp of salt and only 1 garlic clove. I liked the idea of using cooking twine for the herb stems so will try that next time. Thanks so much for posting this recipe!
Shelby says
Made this for my family after a long day of skiing and everyone absolutely loved it. Made some cumin jasmine rice and poured the soup on top, twas the perfect apres meal!
Jay says
This soup is super delicious!!!
Do you know if its gluten free ?
Aberdeen says
It can be! Fish sauce and soy sauce may contain gluten depending on the brand you choose. If you specifically choose a gluten free one, the recipe would be completely gluten free.
Emily says
Thank you for sharing this delicious recipe! Making it for the second time tonight! 🙂
Aberdeen says
You're so welcome! Glad you like it.
Katie says
Loved this recipe! Came out so good! I did add 1/2 tsp more of chili paste because we like spicy in this household! This is going to be a keeper! Thank you for the recipe!
Dave says
Very nice, easy to make as well.
Janell says
Just made this tonight and it’s amazing! I also added a few green onions in thin strips and carrots sliced with a peeler. I did cheat and use Lemmon grass paste and my husband ate 2 bowls and loved it…said it’s a winner! Thank you and I will definitely make this again. I scored because this was my first time and I got lucky because it was the one I chose out of 5. 10 stars from me!
Kecia says
Where can I find the Japanese ingredient (juniper)? What can I substitute for it?
Little Lei says
Everything was going great until I defied my logic and boiled the noodles in the broth as per the recipe. The soup dish turned into a noodle dish really fast 🙁
Other than that the recipe was pretty solid. You can always add more curry paste, garlic and ginger if you like it more flavourful. I think next time I would opt for only 1 can of coconut milk instead. And, I would boil the noodles separately and only mix when I'm serving.
Julie says
Definitely making this tonight. Before hitting my local Asian market for what I do not already have, what type of rice noodle did you use? A thin rice vermicelli or a wider pad thai rice noodle?
Thanks!