This Thai Shrimp Noodle Soup is so many things, guys! Easy, creamy, flavourful, a kind of soup that hits the perfect spot between silky-creaminess and fire-breathing flavour all in one sweeping spoon.
Oh Hai! Here we are again, just me and my big bowl of slurpy noodles… And a few veggies, and shrimp, and a handful of fresh cilantro and basil… A fork and a hungry mouth. This reunion with me and cooking could not get any happier. I have lots of favourite soups, but this Thai Shrimp Noodle Soup is an easy addition to my personal favourite soup hall of fame.
Coconut curry was one of the many flavourful dishes I learned in Thai cooking classes, and, very unsurprisingly, it was my absolute favourite one. Something about curry has always had a strong appeal to me. Maybe it’s the soothing coconut combined with the spicy flavour profile, or the way it manages to be rich and refreshing at the same time. Or maybe it’s simply the rainbow of colours it comes in. But from the moment the first Thai noodle soup touched my lips, there’s been a long and loving relationship between us.
There is not one single thing I don’t love about this Thai Shrimp Noodle Soup. It gives me happy food chills just thinking about it.
So Many Flavours
This Thai shrimp noodle soup is full of so many great Thai flavours! Lots of ginger, refreshing lime leaf and lemongrass, creamy coconut milk, noodles to warm up your soul and a handful of shrimp for protein. Like all my favourite flavours in one!!
The best part about this soup is that it is super quick to prepare. The base broth and noodles cook up very quickly, and the shrimp takes very little time to poach in the soup. The whole thing can be made in less than half an hour, from start to finish. Perfect for any weeknight! Or weekends to warm you up after your cool person winter sports.
Thai Shrimp Noodle Soup
Ingredients
- 2 lb shrimp shelled and deveined
- noodles
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 2-3 stalks lemongrass thinly sliced
- 2 tbsp Thai red curry paste
- 5 kaffir lime leaves chopped
- few cilantro stems chopped
- 1/3 cup fish sauce
- 1 tsp red pepper flakes
- 4 cups vegetable or chicken stock
- 2 cups fresh mushroom mix
- 2 cans coconut milk
- 4 medium bok choy sliced
- 1 tbsp brown sugar
- juice from 2 limes
- salt and freshly ground black pepper to taste
- frying oil
To garnish: cilantro leaves, red pepper flakes, Thai basil, lime wedges, scallions, sliced chilli pepper
Instructions
- Cook the noodles according to packaging instructions. Strain into a bowl and cover with cold water. Set aside.
- Heat the oil in a soup pot over medium high heat. Add garlic, ginger, lemongrass and sauté for a couple of minutes.
- Add Thai red curry paste, kaffir lime leaves, cilantro stems and the stock. Season with fish sauce, brown sugar and red pepper flakes. Bring to a boil, reduce the heat and cook for 15 minutes. Remove from heat and strain the broth into a bowl.
- Bring back the soup broth onto the stove. Add mushrooms and coconut milk. Bring to a boil and add shrimp with bok choy. Cook on low simmering heat stirring until shrimp turns opaque colour, about 3 minutes.
- Turn off the heat, stir in lime juice and add cooked noodles.
- Serve this Thai Shrimp Noodle Soup immediately garnished with Thai basil, scallion, lime wedges, cilantro leaves, more red pepper flakes and slices of chilli pepper.
Have you made my recipe? Let me know by leaving a comment and rating the recipe below! Don’t forget to take a picture and tag @gastrosenses and use #gastrosenses on Instagram so I can see your beautiful creations! Happy eating!
This soup is just what I was looking for! I just got a bag of frozen shrimp that I wouldn’t dream of using in anything that isn’t soupy an delicious, so this is just perfect, Lily! Also, glad to see you’re making the most of winter 🙂
Thank you Ksenia! You’ll love it! Hope you give it a try! 🙂
What a perfect cold weather dinner!
Kari
http://www.sweetteasweetie.com
Thanks Kari!
I love everything about this…the creamy/spicy, and every single ingredient! And I love that it looks so easy. Can’t wait to try it!
Thank you! Give it a try, Kristen! 🙂
Oh my goodness, this looks wonderful!! So colourful and hearty. I love a homemade noodle soup!
Thanks Annie! Appreciate that!
Hi. This looks fantastic. Just a clarification please on the lemongrass. You slice it and leave in the soup.? It isn’t tough? I don’t have much experience with it, and most recipes have you leave in larger pieces so can be removed. Thank you
Thanks Lisa! I like to slice my lemongrass for stocks, exposing its fragrant interior, instead of throwing the whole stalk in. If you slice really thin it gets soft.
Hi there! This was my first time making any sort of Thai “authentic” soup and let me just say that it was da bomb!! So fresh and you can taste every little flavor. My husband loved the fact that we can now emulate the soup that he usually buys from the local Thai restaurant down the street! Thank you for this delicious recipe 🙂
Me too, Lauren! 🙂 Thanks for the comment!
Hi! It was the first thai soup I have ever made and it is delicious!! One questions: can I refrigerate the broth? If so, for how long? Thanks again for the amazig and easy recipe 😉
I made this for my college students when they came home, and now every time they are home they want it! Absolutely delicious!
The husband says that I need to write down what I did so I could make this again for him, its better than the Thai restaurant!
Love to hear it Bethy! Thanks so much for your nice feedback!
Can you fridge the broth and add shrimp, etc once warmed up?
What kind of noodles do you use?
Any rice noodles would work here!
I can’t find kaffir lime leaves. Is there a substitute or can I make it without?
Hi Natalie! Kaffir lime leaves make Thai curry dishes authentic, but it’s not critical as the red curry paste has them as part of the ingredients already.
My husband doesn’t like curry (what)? I love it but I left out the curry and used ground chilli paste instead. Tasted fabulous! Will definitely make again!