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; Chopped green onions; Thai chilies

There’s something magical about a bowl of soup that’s packed with vibrant flavors and comforting warmth—and that’s exactly what this Thai Shrimp Noodle Soup Recipe delivers. Creamy coconut milk, fragrant red curry, fresh shrimp, and slurpy noodles come together in a cozy one-pot wonder that’s as easy to make as it is delicious.

The image shows a close-up view of a bowl of shrimp noodle soup. The dish has three large pinkish-orange shrimp placed on top, surrounded by white noodles that are slightly translucent. The soup broth is a rich orange color with a creamy texture. Scattered throughout the soup are small pieces of red bell pepper, bright green slices of chili pepper, and some fresh green herbs. The shrimp have their tails still attached, and the vegetables add pops of color to the broth. The dish is served in a white bowl, set on 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’m genuinely excited to share this Thai Shrimp Noodle Soup Recipe with you because it strikes such a perfect balance—rich, spicy, and bright all at once. It’s my go-to when I want something impressive without endless prep or steps. Plus, it’s all done in one pot, so cleanup is a breeze.

Quick and Easy: You’ll have this flavorful soup on the table in about 15 minutes, making it perfect for busy weeknights.
One-Pot Wonder: Minimal mess and max taste, boiling the noodles right in the broth saves time and keeps those flavors intense.
Vibrant Flavors: Thai red curry paste combined with fresh ginger and lime juice creates a complex yet accessible taste that feels like a hug in a bowl.
Customizable Comfort: You get to add garnishes and tweak spice levels—making it perfect for your personal preferences.

Ingredients & Why They Work

Each ingredient here serves a purpose—from the creamy richness of coconut milk to the punchy brightness of lime juice. Whether you spot fresh ginger at the store or pick up pre-minced garlic, I’ll share a few tips that make these elements shine together beautifully.

Flat lay of fresh peeled and deveined raw shrimp arranged neatly, a whole yellow onion cut in half showing its layered interior, a bright red bell pepper quartered to reveal seeds, two whole cloves of garlic with papery skins intact, a small heap of fresh grated ginger root, a small white ceramic bowl filled with vibrant red Thai curry paste, another white bowl containing creamy coconut milk, a white bowl with clear vegetable broth, a small white bowl holding golden coconut oil, a bundle of uncooked rice noodles neatly coiled, a fresh lime halved to display juicy segments, and sprigs of fresh cilantro and green onions carefully placed for garnish, all ingredients fresh and natural, 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 subtle tropical notes and is perfect for sautéing without overpowering flavors.
Yellow Onion: Provides a sweet, aromatic base when softened gently.
Red Bell Pepper: Brings a lovely crunch and natural sweetness that balances spice.
Garlic: Freshly minced gives a sharper, more fragrant flavor than powdered.
Fresh Grated Ginger: The secret to authentic warmth and that quintessential Thai zing.
Thai Red Curry Paste: The star spice blend that creates depth—you can find this at most grocery stores or Asian markets.
Vegetable Broth: Provides a light, savory foundation; homemade or store-bought will both work fine.
Coconut Milk: Makes the broth luxuriously creamy—full-fat is best for richness.
Fish Sauce: A little salty umami powerhouse that’s crucial for that authentic flavor profile.
Shrimp (peeled and deveined): Cooks quickly and absorbs the curry-infused broth beautifully—fresh or frozen works.
Rice Noodles: These tender strands soak up all the soup goodness and cook seamlessly right in the pot.
Lime Juice: The finishing touch that adds brightness and balances richness perfectly.

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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

One of the best things about this Thai Shrimp Noodle Soup Recipe is how easy it is to make your own. I often switch up the veggies or adjust the spice level depending on my mood or what’s in my fridge, and you’ll find yourself doing the same once you get comfy with it.

Variation: When I want something heartier, I toss in mushrooms or snap peas—they add great texture without overpowering the flavors.
Dietary Changes: Try tofu instead of shrimp for a vegetarian twist; just make sure to add it towards the end so it doesn’t fall apart.
Spice Level: If you like it hotter, throw in sliced Thai chilies or a dash of chili flakes—trust me, it amps up the soup perfectly.

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

A white bowl holds a bright orange soup with long, thin rice noodles submerged in the broth. On top, five plump shrimp sit with a pinkish-orange color and lightly curled shape. There are several sliced red chili pieces and diced red peppers scattered over the noodles, adding red spots throughout. Green chopped herbs and sliced green onions are sprinkled on top, adding fresh green touches, while two light-colored wooden chopsticks rest on the edge of the bowl. Behind the bowl on the white marbled surface, there are two halves of a lime and two whole red chili peppers. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Start by warming up the coconut oil in a large pot over medium heat. I add diced onion and red bell pepper first, cooking them gently for about 4 minutes until they soften and the kitchen starts smelling amazing. This step builds a flavorful base you’ll thank yourself for later.

Step 2: Boost with Garlic, Ginger, and Curry Paste

Next, toss in the minced garlic, freshly grated ginger, and the Thai red curry paste. Stir it all around for about a minute until you can really smell those fragrant spices blooming. This is where the dish starts to develop that signature Thai character.

Step 3: Simmer the Broth

Pour in the vegetable broth, coconut milk, and fish sauce, then bring everything to a gentle boil. This rich, creamy broth is the heart of your soup, so give it a taste and adjust the seasoning if you want—sometimes I add a splash more fish sauce or a pinch of sugar to balance.

Step 4: Cook Shrimp and Noodles Together

Once the broth is boiling, add the peeled shrimp and rice noodles directly into the pot. They only take 3-4 minutes to cook—the shrimp should go pink and opaque, and the noodles soften beautifully right in the soup, soaking up the flavors.

Step 5: Finish with Lime and Serve

Just before serving, stir in the lime juice to add a fresh, zesty kick. Ladle it into bowls and top with your chosen garnishes—this step always feels like the final flourish that elevates everything on the plate.

Top Tip

Over the years, I’ve learned a few tricks that really take this Thai Shrimp Noodle Soup Recipe to the next level, and I want you to get those perfect results right away. These little tips helped me avoid common pitfalls and achieve a soup that’s packed with flavor yet balanced.

Don’t Overcook the Shrimp: Shrimp cooks quickly—once it turns pink and curls slightly, it’s done. Overcooked shrimp gets rubbery, which no one wants!
Use Full-Fat Coconut Milk: This makes all the difference in richness and creaminess—light versions tend to water down the broth.
Cook Noodles in Broth: Instead of boiling separately, adding noodles directly to the soup lets them absorb flavor without extra pots to clean.
Fresh Lime Last: Always add lime juice right before serving to keep that bright freshness intact, not dull or cooked off.

How to Serve Thai Shrimp Noodle Soup Recipe

Garnishes

Whenever I serve this soup, I reach for fresh chopped cilantro and sliced green onions—they add a pop of color and fresh herbal notes. I also like adding thin slices of Thai chilies when I want a bit more heat, but feel free to skip if you’re spice-shy!

Side Dishes

This soup stands beautifully on its own, but I love pairing it with a simple cucumber salad or steamed jasmine rice for a more filling meal. If you’re having guests, some light spring rolls or crispy tofu bites make great companions.

Creative Ways to Present

For special occasions, I’ve served this soup in individual coconut shells for a fun, tropical vibe. You could also top each bowl with a perfectly fried egg or sprinkle toasted peanuts on top for a satisfying crunch that surprises guests.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Shrimp Noodle Soup keeps really well in an airtight container in the fridge for up to 2 days. I like to store the shrimp and noodles in the broth to keep flavors melding, but you might want to undercook noodles slightly if you know you’re saving some for later.

Freezing

I usually don’t freeze this soup because the noodles can get mushy when thawed, but you can freeze the broth and shrimp separately. When ready, just reheat the broth, add fresh noodles, and warm the shrimp gently—this keeps texture intact.

Reheating

To reheat, warm the soup gently on the stove over low heat so the shrimp doesn’t toughen up. If noodles have absorbed too much broth, add a splash of water or broth to loosen the soup before serving.

Frequently Asked Questions:

Can I use dried shrimp instead of fresh shrimp?

Dried shrimp have a very different texture and much more concentrated flavor, so they’re not a great substitute in this soup. Fresh or frozen peeled shrimp work best for tender, juicy results.

What if I can’t find Thai red curry paste?

If you can’t find Thai red curry paste, you can substitute it with a mild red curry powder or paste from other Asian brands. Keep in mind the flavor won’t be quite the same, but the soup will still taste delicious.

Can I make this soup vegetarian or vegan?

Absolutely! Replace shrimp with firm tofu or extra vegetables like mushrooms and snap peas. Use soy sauce or a vegetarian fish sauce alternative instead of fish sauce for the same umami notes without animal products.

How spicy is this Thai Shrimp Noodle Soup Recipe?

The soup carries mild to moderate heat from the red curry paste, which you can adjust by choosing milder or hotter pastes and adding fresh chilies according to your tolerance. It’s easily customizable to your spice preference.

Final Thoughts

This Thai Shrimp Noodle Soup Recipe has become one of those recipes I turn to over and over when I want something comforting yet exciting. I hope it becomes a favorite in your kitchen, too—easy to whip up, full of layers of flavor, and flexible enough to suit whatever ingredients you have on hand. Give it a try and share it with friends; it’s the kind of dish that brings people together around the table.