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; Green onions; Thai chilies

There’s something irresistibly cozy about a warm bowl of soup, especially when it’s bursting with the vibrant, aromatic flavors of Thailand. This Thai Shrimp Noodle Soup Recipe strikes the perfect balance between creamy coconut milk, fragrant spices, and fresh lime — all in a quick, one-pot meal that feels both comforting and exciting at the same time.

This close-up image shows a bowl of creamy orange soup with three large shrimp on top, each shrimp having a soft, slightly curved body with visible tails. The shrimp rest on a layer of wide white rice noodles, which twist and overlap underneath. Bright red chili slices and green chili slices are scattered throughout, adding color contrast. There are small pieces of red bell pepper and bits of fresh green herbs floating in the soup, with the broth looking smooth and rich with a slightly oily surface. The bowl is white, placed 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 adore this Thai Shrimp Noodle Soup Recipe because it manages to be quick, easy, and impressive all at once. I often whip it up on busy weeknights, and every time I’m surprised by how fresh and bright those flavors taste — as if I’d just stepped out of a bustling Bangkok street market.

One-Pot Wonder: You only need one pot to keep things simple without compromising on flavor or texture.
Flavor Explosion: The combination of red curry paste, coconut milk, and lime wakes up your taste buds in the best way possible.
Quick & Easy: It comes together in just 15 minutes, perfect when you want delicious without the wait.
Customizable: Whether you prefer your soup spicy or mild, packed with veggies or just shrimp and noodles, you can make it your own.

Ingredients & Why They Work

Each ingredient in this Thai Shrimp Noodle Soup Recipe plays a key role: the creamy coconut milk mellows the spice, while the red curry paste brings that authentic punch. Plus, shrimp cooks super fast, making this an ideal 15-minute meal.

Flat lay of fresh peeled and deveined raw shrimp arranged neatly, a small white bowl of golden coconut oil, a small white bowl of vibrant Thai red curry paste, a whole yellow onion diced with uniform pieces, a red bell pepper diced in matching squares, two whole garlic cloves unpeeled, fresh ginger root with a small pile of freshly grated ginger beside it, a small white bowl of smooth creamy coconut milk, a small white bowl of clear vegetable broth, a small white bowl of amber fish sauce, uncooked flat rice noodles (pad thai style), a small white bowl of fresh lime juice, a small bunch of bright green cilantro sprigs, crisp green onion stalks cut evenly, and two whole fresh red Thai chilies, all 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 a subtle richness and carries the flavors of spices beautifully when sautéing.
Yellow onion: Offers a sweet base that softens and balances the curry’s heat.
Red bell pepper: Brings a fresh crunch and vibrant color.
Garlic: Essential aromatic that deepens the savory notes.
Fresh ginger: Adds a peppery warmth and zing, key for authentic Thai flair.
Thai red curry paste: The star that infuses the soup with its signature bold and spicy flavor.
Vegetable broth: Creates the broth base that ties everything together.
Coconut milk: Provides creamy, smooth texture and mild sweetness to balance heat.
Fish sauce: Gives umami depth and a touch of saltiness that’s uniquely Thai.
Shrimp: Quick-cooking protein that absorbs all those delicious flavors perfectly.
Rice noodles: Slurp-worthy noodles that soak up the broth and make the soup a full meal.
Lime juice: Brightens the soup with acidic tang and rounds out the flavors.

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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

I love tweaking this soup depending on what I have on hand or how spicy I’m feeling. You’ll find it easy to personalize, which keeps it fresh every time you make it.

Variation: When I want extra veggies, I toss in snap peas or baby spinach towards the end — they add color and crunch without messing with the cooking time.
Spice Level: I sometimes add chopped Thai chilies or a dash of sriracha if I want to turn up the heat, but feel free to dial it back to whatever suits your taste.
Protein Swap: If shrimp isn’t your thing, cubed chicken breast works beautifully with this broth, just adjust the cook time accordingly.
Noodle Options: Rice noodles are traditional here, but you can swap in glass noodles or even soba noodles for a different texture.

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

A white bowl filled with bright orange broth with flat noodles swirling through it. On top of the noodles are five plump, pink shrimp with their tails visible. Scattered around are small red chili slices, green chopped herbs, and small pieces of red bell pepper. Two wooden chopsticks rest on the edge of the bowl. The bowl sits on a white marbled surface, with two halves of a lime and two whole red chilies placed behind the bowl for decoration. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics

Heat the coconut oil over medium in a large pot, then add diced onion and red bell pepper. Give it about 4 minutes until they soften and get just a touch of color. This step builds the flavor base, so don’t rush it — watch for the onions turning translucent.

Step 2: Add Garlic, Ginger & Curry Paste

Stir in the minced garlic, grated ginger, and the red curry paste. Cook together for about a minute until fragrant — it should smell warm and spicy but not burnt. This step really wakes up the Thai flavors.

Step 3: Build Your Broth

Pour in your vegetable broth, coconut milk, and fish sauce, then bring the whole pot to a gentle boil. The broth will be rich, creamy, and packed with bright, spicy goodness by this point.

Step 4: Cook Shrimp & Noodles

Add the peeled shrimp and rice noodles directly into the boiling broth. Keep stirring gently so nothing sticks. In about 3-4 minutes, your shrimp will turn pink and opaque, and the noodles will soften just right — tender but not mushy.

Step 5: Finish with Lime and Garnish

Stir in fresh lime juice to brighten the whole soup. Serve it piping hot, topped with whatever garnishes you love — cilantro, green onions, or sliced Thai chilies are my favorites. The garnish really makes it look and taste like a restaurant-worthy bowl!

Top Tip

From personal experience, nailing the timing is everything with this soup. The shrimp cooks quickly and can get rubbery if overdone, and the rice noodles can go from perfect to mushy in seconds. Here’s what I’ve learned to keep it just right every time:

Timing Is Key: Add shrimp and noodles at the same time, and set a timer for 3 minutes to avoid overcooking.
Prep Ingredients Ahead: Chop your veggies and mince garlic and ginger before you start to keep the cooking flow smooth.
Stir Gently: Gently stir to keep noodles separated and avoid breaking the shrimp for a better texture.
Adjust Heat Carefully: Keep the heat medium to medium-low after boiling to give flavors time to meld without toughening the shrimp.

How to Serve Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup - Serving Suggestion

Garnishes

I always top my soup with a handful of fresh cilantro and thinly sliced green onions for a pop of green and mild sharpness. If I want to bring the heat, a few slices of fresh Thai chilies go on top — this is totally optional but adds that authentic kick. Sometimes I add a sprinkle of crushed peanuts for crunch, too.

Side Dishes

To keep the meal balanced, I like serving this soup with a simple cucumber salad or some steamed jasmine rice on the side. Fresh spring rolls or a crisp papaya salad also pair beautifully when I’m going all out for a Thai-inspired feast.

Creative Ways to Present

For a special dinner, I’ve served this soup in individual coconut bowls topped with edible flowers and extra herbs — it looks stunning and makes the experience extra memorable. You could also serve it in deep ceramic bowls alongside chopsticks for a casual but authentic vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftover Thai Shrimp Noodle Soup Recipe in an airtight container in the fridge for up to 2 days. I keep the noodles separate whenever possible — rice noodles tend to soak up broth and get mushy after sitting.

Freezing

Because of the coconut milk and shrimp, I don’t recommend freezing this soup. The texture of the shrimp and creaminess might change, resulting in a less pleasant experience when reheated.

Reheating

When reheating leftovers, I gently warm the broth in a pot on low heat and add fresh cooked rice noodles or more shrimp if the original noodles shriveled up. This refreshes the soup’s texture and keeps the seafood tender.

Frequently Asked Questions:

Can I use frozen shrimp for this Thai Shrimp Noodle Soup Recipe?

Yes! Frozen shrimp works perfectly — just thaw them before adding to the soup to ensure even cooking and avoid excess water diluting the broth.

What kind of noodles are best for this soup?

Traditional rice noodles are ideal because they soak up the flavorful broth without overpowering it. However, glass noodles or soba noodles are fine alternatives depending on your preference.

Can I make this soup vegetarian or vegan?

Absolutely! Simply omit the shrimp and replace the fish sauce with soy sauce or a vegan fish sauce alternative. Add extra veggies or tofu to keep it hearty and delicious.

How spicy is this Thai Shrimp Noodle Soup Recipe?

The recipe has a moderate spice level from the Thai red curry paste. You can adjust the heat by adding more or less curry paste, and by including fresh chilies as garnish or skipping them for milder flavor.

Final Thoughts

Honestly, this Thai Shrimp Noodle Soup Recipe has become a go-to comfort food for me — it’s fast enough to make midweek but special enough to impress company. The balance of creamy coconut, spicy red curry, and fresh lime keeps me coming back to it again and again. I hope you enjoy making it as much as I do, and that it brings a little tropical sunshine to your kitchen!