Introduction
Hey there, friends! There’s just something magical about a warm, comforting bowl of soup, isn’t there? Especially on a chilly evening or when you just need a hug in a bowl. This Thai Shrimp Noodle Soup recipe is exactly that – a warm, spicy, deeply satisfying hug. Forget takeout! We’re making a restaurant-quality soup right in your own kitchen, and trust me, it’s SO much easier and quicker than you might think. We’re talking minimal effort for maximum cozy flavor. Get ready to fall in love with your new favorite comfort food!
Why You’ll Love This Recipe
- Fast: Seriously, dinner is ready in under 30 minutes! Perfect for busy weeknights.
- Easy: If you can stir and chop, you can make this soup. No fancy techniques required.
- Giftable: Okay, maybe not the soup itself, but you can assemble dry ingredients or a little spice kit as a fun gift!
- Crowd-pleasing: The creamy coconut broth, tender shrimp, and chewy noodles hit all the right notes for almost everyone.
Ingredients
- 20 large shrimp, peeled and deveined: These cook up super fast and soak up all that yummy broth.
- 1 packet (8oz) pad Thai rice noodles: The perfect noodle for slurping up this delicious soup.
- 1 + 1 tablespoon vegetable oil: For sautéing those fragrant aromatics.
- 4 garlic cloves, grated: Don’t be shy with the garlic! It adds so much flavor.
- 1 teaspoon grated ginger: Fresh ginger gives it that authentic Thai warmth.
- 4 cups low-sodium vegetable broth: The base of our delicious soup.
- 1 can (14 oz/400 ml) unsweetened coconut milk, full fat: This makes the soup wonderfully creamy and rich. Don’t skimp on the full fat!
- 1 tablespoon low-sodium soy sauce: Adds that essential salty, umami depth.
- 1 tablespoon fish sauce: A key ingredient in Thai cooking for that authentic flavor boost. Trust me on this one!
- 1 teaspoon toasted sesame oil: A little drizzle at the end adds a lovely nutty aroma.
- 3 tablespoons Thai red curry paste: This is where the magic happens! Adjust to your spice preference.
- 1 teaspoon brown sugar: Just a touch to balance out the salty and spicy flavors.
- 2 tablespoons lime juice: Brightens everything up at the very end. Freshly squeezed is best!
- 1 tablespoon chopped chives and cilantro, for serving: Fresh herbs add a pop of color and freshness.
How to Make It
Alright, let’s get cooking! This really comes together so quickly, so have all your ingredients prepped and ready to go before you start.
First, get your noodles ready. Follow the package instructions to cook your pad Thai rice noodles. Usually, this involves soaking them in hot water or boiling them briefly until they’re tender but still have a little chew. Drain them and set them aside. Sometimes I toss them with a tiny bit of oil to prevent sticking.
Now, grab a large pot or a Dutch oven. Heat 1 tablespoon of the vegetable oil over medium heat. Add your grated garlic and ginger and cook for just about 30 seconds, stirring constantly, until they smell amazing but don’t let them burn!
Next, stir in the Thai red curry paste and cook for another minute, stirring it into the garlic and ginger. This helps to deepen the flavor of the paste.
Pour in the vegetable broth and coconut milk. Stir everything together, scraping the bottom of the pot to make sure nothing is sticking. Add the soy sauce, fish sauce, toasted sesame oil, and brown sugar. Give it a good stir and bring the soup to a gentle simmer.
Once it’s simmering, add your deveined shrimp to the pot. They cook incredibly fast! Let them simmer gently for just 2-3 minutes, or until they turn pink and opaque. Don’t overcook them, or they’ll get tough.
Remove the pot from the heat and stir in the fresh lime juice. Taste the broth and add a little more lime juice, soy sauce, or even a pinch more sugar if you think it needs it to balance the flavors. This is your soup, make it perfect for YOU!
To serve, divide the cooked rice noodles among bowls. Ladle the hot soup and shrimp over the noodles. Garnish generously with fresh chopped chives and cilantro. Slurp and enjoy!
Substitutions & Additions
One of the best things about soup is how adaptable it is! Don’t have shrimp? No problem!
- Protein: Swap shrimp for sliced chicken breast (cook it through before adding the broth), cubes of firm tofu, or even just load up on extra veggies.
- Veggies: This soup is fantastic with added veggies! Try adding sliced bell peppers, broccoli florets, mushrooms, spinach (stir in at the very end), or matchstick carrots along with the garlic and ginger.
- Noodles: Rice noodles are classic, but you could use other types like ramen noodles, glass noodles, or even linguine in a pinch.
- Heat: Want it spicier? Add more red curry paste, a pinch of red pepper flakes, or some sliced fresh chilies when you add the garlic.
- Extra Flavor: A squeeze of Sriracha or a drizzle of chili oil on top is always a good idea!
Tips for Success
- Prep is Key: Because this soup cooks so fast, have all your ingredients measured, chopped, and ready to go before you even turn on the stove. This is called mise en place, and it makes cooking a breeze!
- Don’t Overcook the Shrimp: Seriously, 2-3 minutes is usually all they need. They’ll curl into a C-shape when done. An O-shape means overcooked!
- Cook Noodles Separately: Adding the dry noodles directly to the soup can make it too thick or absorb too much liquid. Cooking them separately ensures the broth stays brothy and the noodles aren’t mushy.
- Adjust Seasoning: Always taste and adjust! The amount of soy sauce, fish sauce, sugar, and lime juice can be tweaked to your personal preference.
How to Store It
If you happen to have leftovers (a rare occurrence in my house!), store the soup and the noodles separately if possible. The noodles tend to soak up the broth as they sit. Keep the soup in an airtight container in the refrigerator for up to 3-4 days. Store cooked noodles in a separate container. When reheating, gently warm the soup on the stovetop or in the microwave, and add the noodles just before serving. You might need a splash more broth or water to loosen it up.
FAQs
Can I make this soup ahead of time?
You can make the broth base ahead of time and store it in the fridge. When you’re ready to eat, heat the broth, add the shrimp, cook the noodles, and combine. This is a great way to make it even faster on a busy night!
Is this soup very spicy?
It depends on the red curry paste you use, as spice levels vary. 3 tablespoons gives it a pleasant warmth for most people. If you prefer it milder, start with 1-2 tablespoons. If you love heat, add more!
Can I use frozen shrimp?
Absolutely! Just make sure they are fully thawed and patted dry before adding them to the soup. Cook time should be about the same.
Easy One-Pot Thai Coconut Shrimp Noodle Soup
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 20 large shrimp peeled and deveined
- 1 packet pad Thai rice noodles 8oz
- 2 tablespoons vegetable oil
- 4 garlic cloves grated
- 1 teaspoon grated ginger Fresh ginger
- 4 cups low-sodium vegetable broth
- 1 can unsweetened coconut milk 14 oz / 400 ml, full fat
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste
- 1 teaspoon brown sugar
- 2 tablespoons lime juice Freshly squeezed is best!
- 1 tablespoon chopped chives and cilantro for serving
Instructions
- Follow the package instructions to cook the pad Thai rice noodles until tender but still have a little chew. Drain and set aside (toss with a tiny bit of oil if desired to prevent sticking).
- Heat 1 tablespoon of the vegetable oil in a large pot or Dutch oven over medium heat. Add the grated garlic and ginger and cook for about 30 seconds, stirring constantly, until fragrant.
- Stir in the Thai red curry paste and cook for another minute, stirring it into the garlic and ginger.
- Pour in the vegetable broth and coconut milk. Stir everything together, scraping the bottom of the pot. Add the soy sauce, fish sauce, toasted sesame oil, and brown sugar. Stir well and bring to a gentle simmer.
- Once simmering, add the peeled and deveined shrimp to the pot. Simmer gently for just 2-3 minutes, or until they turn pink and opaque. Do not overcook.
- Remove the pot from the heat and stir in the fresh lime juice. Taste the broth and adjust seasoning if needed (more lime juice, soy sauce, or sugar).
- To serve, divide the cooked rice noodles among bowls. Ladle the hot soup and shrimp over the noodles. Garnish generously with fresh chopped chives and cilantro.
Notes
Don't Overcook the Shrimp: 2-3 minutes is usually enough. They curl into a C-shape when done; an O-shape means overcooked.
Cook Noodles Separately: Prevents the soup from getting too thick or mushy.
Adjust Seasoning: Always taste and adjust soy sauce, fish sauce, sugar, and lime juice to your personal preference.
To store leftovers, keep the soup and noodles separately. Store soup in an airtight container in the refrigerator for up to 3-4 days. Store cooked noodles in a separate container.
When reheating, gently warm the soup on the stovetop or in the microwave, and add the noodles just before serving. You might need a splash more broth or water.