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 about a bowl brimming with warm broth, tender shrimp, and silky noodles that feels like a big hug on a busy day. This Thai Shrimp Noodle Soup Recipe brings together bold flavors and comforting textures, making it a standout dish I keep coming back to in my kitchen.

This image shows a close-up of a shrimp soup with three large shrimp placed on top, their pale orange color and curved shape clearly visible. The soup has a rich, creamy orange broth that fills the whole white bowl, with thin white rice noodles spread throughout. There are small square pieces of red bell pepper and green chili slices scattered across the dish. Some green herb leaves add a hint of freshness on top. The shrimp shells and tails are still attached, and the soup looks thick and flavorful. The photo is taken 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 first made this Thai Shrimp Noodle Soup Recipe on a chilly evening when I wanted something quick but exciting. The flavors hit the perfect balance of rich, spicy, and tangy — and the fact that it all comes together in one pot means less time fussing and more time enjoying. Seriously, this recipe feels both indulgent and wholesome.

One-pot magic: Minimal cleanup with maximum flavor thanks to everything cooking together.
Quick and easy: Ready in just 15 minutes, it’s perfect when you want something fast but impressive.
Balanced flavors: The Thai red curry paste, coconut milk, and lime juice create a harmony of spicy, creamy, and bright tastes.
Customizable: Easily swap ingredients or spice levels to fit your mood or what’s in your fridge.

Ingredients & Why They Work

Each ingredient here plays a crucial role in building that signature Thai flavor and comforting texture. From fresh aromatics to creamy coconut milk, here’s why I love these components working together.

Flat lay of a small pool of golden coconut oil in a simple white ceramic bowl, one whole yellow onion with bright papery skin, a whole red bell pepper with shiny skin, two peeled bulbs of garlic, a small pile of fresh beige ginger root with skin, a dollop of vibrant red Thai curry paste in a white bowl, a white bowl filled with clear golden vegetable broth, a white bowl holding creamy white coconut milk, a white bowl with clear light amber fish sauce, raw pink shrimp arranged naturally, a small mound of dry white rice noodles, a small white bowl containing fresh lime juice in pale greenish-yellow, fresh bright green cilantro sprigs, green onions with white bases and green stalks, and slender red Thai chilies, all arranged with perfect symmetry 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: Gives a subtle richness and is perfect for sautéing without overpowering the curry flavors.
Yellow onion: Adds a sweet base that softens beautifully and balances the heat.
Red bell pepper: Offers a slight crunch and a bright color contrast.
Garlic: Classic flavor booster that melds seamlessly with ginger and curry paste.
Fresh grated ginger: Brings a peppery warmth that’s essential in Thai cooking.
Thai red curry paste: The soul of the soup; it’s packed with spices and chili that I never skip.
Vegetable broth: The flavorful liquid base keeps it light but satisfying.
Coconut milk: Adds creaminess and mellow sweetness that tames the spice.
Fish sauce: Provides umami depth, making the soup taste complex and authentic.
Shrimp: Cooks quickly and lends a delicate seafood flavor that pairs perfectly with the curry.
Rice noodles: Soft, slippery strands that soak up the broth in the best way.
Lime juice: The zesty finish that brightens and balances everything.

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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 Thai Shrimp Noodle Soup Recipe by adding whatever veggies I have on hand or dialing up the spice. You can totally make it your own and still come out with something delicious every time.

Variation: Sometimes I swap shrimp for tofu or chicken — both work beautifully and give the soup a different twist.
Spice level: Add fresh Thai chilies or a splash of chili oil for more heat if you like it fiery.
Vegetables: Toss in mushrooms, spinach, or snap peas for extra color and nutrients.
Noodle choice: While rice noodles are traditional, egg noodles or even spiralized zucchini can be fun substitutions.

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

The image shows a white bowl filled with noodle soup on a white marbled surface. Inside the bowl, there are four orange shrimp, wide white rice noodles, chopped red chili slices, small red tomato pieces, and green herbs floating in an orange broth. Two light wooden chopsticks rest on the right edge of the bowl. In the background, two cut green lime halves and two whole red chili peppers lay on the white marbled surface. The photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the aromatics

I start by heating coconut oil in a big pot over medium heat. Once the oil’s shimmering, in go the diced onion and red bell pepper. I cook these for about 4 minutes until they get soft and sweet—this forms a flavorful base. Don’t rush this step; the softness here really lifts the whole soup.

Step 2: Add garlic, ginger, and curry paste

Next, the minced garlic, freshly grated ginger, and Thai red curry paste hit the pot. I stir constantly for about a minute until everything smells fragrant and the curry paste darkens slightly—this blooming unlocks all those vibrant flavors.

Step 3: Pour in liquids and bring to boil

Time to add the vegetable broth, coconut milk, and fish sauce. I stir everything together then crank the heat up until the mixture boils. This creamy broth is what makes this soup so comforting, so let it bubble up nicely.

Step 4: Cook shrimp and noodles

Once boiling, I add peeled, deveined shrimp and rice noodles straight into the pot. They only take about 3-4 minutes to cook — watch for the shrimp to turn pink and the noodles to soften but still hold a little bite. It’s important not to overcook here to keep everything perfect.

Step 5: Finish with lime juice and serve

Right at the end, I squeeze in fresh lime juice to brighten the flavors. Serve the soup hot, optionally adding some chopped cilantro, green onions, or sliced Thai chilies on top for an extra punch and fresh look.

Top Tip

From many experiments in my kitchen, I’ve learned these tips help your Thai Shrimp Noodle Soup Recipe always turn out incredible. Don’t skip them!

Bloom your spices: Cook the curry paste briefly in the oil so the flavors fully develop before adding the broth.
Watch your shrimp: Shrimp cooks fast — pull it off heat as soon as it’s pink to avoid rubbery bites.
No overcooking noodles: Add rice noodles last and keep a close eye so they don't get mushy.
Brighten at the end: Lime juice is a game changer for freshness — always add it just before serving.

How to Serve Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup - Serving Suggestion

Garnishes

I love topping this soup with freshly chopped cilantro and green onions — they add that perfect hint of herbal brightness. Sometimes, I throw in thinly sliced Thai chilies when I want to amp up the heat, but that's totally optional depending on your spice tolerance.

Side Dishes

Since this soup is a full meal on its own, I usually keep sides light—something like a crisp cucumber salad or spring rolls pairs beautifully. A little jasmine rice on the side also helps soak up the delicious broth if you want extra comfort food vibes.

Creative Ways to Present

For a fun dinner party, I’ve served this Thai Shrimp Noodle Soup Recipe in individual mini coconut shells — it’s a great conversation starter and looks so exotic! Another idea is layering glass noodles, shrimp, and broth in clear glass mugs to showcase its vibrant colors.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps well in an airtight container in the fridge for up to 3 days. I usually store the noodles separately if I can, to prevent them from turning mushy, then combine before reheating.

Freezing

I don’t recommend freezing this soup with the noodles included because rice noodles can get soggy. But you can freeze the broth and shrimp part alone—just thaw and cook fresh noodles when you’re ready to eat.

Reheating

Reheat gently on the stovetop over medium-low heat and avoid boiling. Add a splash of broth or water to loosen the soup if it seems thick. Stir in fresh lime juice again after warming to revive that brightness.

Frequently Asked Questions:

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

Absolutely! Just thaw the frozen shrimp completely before adding them to the soup so they cook evenly and don’t release too much water into the broth.

How spicy is this Thai Shrimp Noodle Soup Recipe?

The spice level depends on the Thai red curry paste you use and whether you add extra chilies. It’s generally moderately spicy but you can adjust by using less curry paste or skipping the chilies altogether.

Can I make this recipe vegetarian?

Yes, swap the shrimp for tofu or mushrooms and replace fish sauce with soy sauce or tamari to keep it vegetarian and still flavorful.

What type of noodles is best for Thai Shrimp Noodle Soup Recipe?

Rice noodles are traditional here — they soften nicely in the broth without becoming too heavy. You want thin or medium-width rice noodles that cook quickly.

Final Thoughts

This Thai Shrimp Noodle Soup Recipe feels like a little celebration in a bowl every time I make it. It’s quick but doesn’t skimp on the depth of flavor, so you’ll feel like you’ve treated yourself to something special, even on the busiest nights. Give it a go, and I promise it’ll become one of your quick go-to meals, just like it did for me!