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Thai Shrimp Coconut Noodle Soup in 30 Minutes

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A creamy coconut broth with tender shrimp, rice noodles, vegetables, and Thai spices, ready in 30 minutes using easy-to-find ingredients.

Ingredients

Scale
  • 8 oz raw shrimp (225 g) peeled, deveined, no tails
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 7 oz rice noodles (200 g)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons red curry paste
  • 4 cups chicken or seafood broth
  • 1 cup coconut cream
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • ½ teaspoon chili flakes (optional)
  • 1 red bell pepper, sliced
  • 8 oz cremini mushrooms, sliced
  • 2 cups baby spinach
  • 2 tablespoons lime juice

Instructions

  1. Cook rice noodles according to package instructions (e.g., soak mung bean vermicelli in warm water for 10-15 minutes), drain, and set aside.
  2. Heat coconut oil in a heavy-bottomed pot over medium-high heat. Season shrimp with salt and cook 1-2 minutes per side until lightly browned. Remove and set aside.
  3. In the same pot, sauté shallot for 1 minute. Add garlic, ginger, and red curry paste; cook 2 minutes until fragrant. Pour in broth, coconut cream, fish sauce, brown sugar, and chili flakes. Add bell pepper and mushrooms; simmer 5 minutes until vegetables are tender.
  4. Stir in baby spinach to wilt for 30 seconds, then add lime juice. Return shrimp to pot to warm through. Divide noodles into bowls and ladle soup over top.

Notes

For easier noodle prep, use quick-cook rice vermicelli. Adjust curry paste for spice level. Add fresh cilantro, lime wedges, or sliced jalapeños for garnish.

Nutrition

Find it online: https://www.rapidrecipes.blog/thai-shrimp-coconut-noodle-soup-2/