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Thai Coconut Curry Shrimp Noodle Soup

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5 from 11 reviews

  • Total Time: 25 mins
  • Yield: 4 1x


Units Scale
  • 2 tablespoons unsalted butter
  • 1 lb jumbo shrimp, peeled and deveined
  • 1/2 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


  1. 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.
  2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
  3. 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.
  4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
  5. Whisk in coconut milk until completely combined.
  6. 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.
  7. 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.
  8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.


*For easier removal, tie together cilantro stems and mint sprigs with cooking twine if desired.

  • Cook Time: 25 mins