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 nothing quite like the cozy allure of a bowl full of fragrant broth, tender shrimp, and silky noodles, lightly spiced and warmed by coconut cream. This Thai Shrimp Noodle Soup Recipe is one of those dishes that’s quick, satisfying, and feels like a little tropical vacation in your own kitchen.

A close-up view of a bowl filled with a creamy orange soup, featuring three large cooked shrimp with light orange shells and tails visible. The soup has white noodle strands submerged partly in the broth, with chopped red bell pepper pieces and small slices of green chili pepper scattered throughout. Small green herb leaves float on the surface, adding a fresh touch. The bowl is white, and the background shows a white marbled texture. 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

Let me tell you, this Thai Shrimp Noodle Soup Recipe isn’t just delicious—it’s a game changer when you want a wholesome meal that comes together FAST. The flavors hit all the right notes: rich coconut, tangy lime, spicy curry, and fresh shrimp that cooks in minutes. It’s like a restaurant-quality bowl made in your own pot.

Speedy One-Pot Wonder: You can have dinner on the table in about 15 minutes—perfect for busy weeknights.
Balanced Flavor Profile: Creamy coconut, umami fish sauce, and fresh lime juice create that unmistakable Thai taste that’s comforting yet vibrant.
Super Flexible: You can easily customize the veggies, spice level, or protein to suit what you have or like best.
Minimal Cleanup: Since it’s all made in one pot, you can spend less time scrubbing and more time enjoying your meal.

Ingredients & Why They Work

This Thai Shrimp Noodle Soup Recipe shines because each ingredient brings something special. The creamy coconut milk balances the spice and saltiness, while fresh aromatics like garlic and ginger add depth. Plus, rice noodles soak up that luscious broth perfectly.

Flat lay of a small pool of golden coconut oil in a simple white ceramic bowl, a halved yellow onion with bright, clean layers, one whole red bell pepper sliced to show glossy red interior, two whole cloves of fresh garlic with papery skin intact, a small mound of finely grated fresh ginger root, a dollop of vibrant red Thai curry paste on a white ceramic dish, a small white bowl filled with creamy white coconut milk, a small white bowl containing clear amber fish sauce, raw pink peeled and deveined shrimp arranged neatly, a bundle of uncooked translucent rice noodles coiled gently, a small white bowl holding bright green lime juice, and fresh green cilantro sprigs, green onions with crisp white bulbs and green tops, and slender red Thai chilies arranged symmetrically, all ingredients 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 subtle richness and withstands high heat for sautéing the veggies.
Yellow Onion: Provides a sweet base flavor that softens nicely.
Red Bell Pepper: Brings a fresh crunch and gorgeous color.
Garlic: A must for that classic aromatic punch.
Fresh Ginger: Adds warmth and brightness—fresh is best here.
Thai Red Curry Paste: The soul of this soup, packed with complex, spicy, and fragrant flavors.
Vegetable Broth: Creates a flavorful liquid base that’s lighter than chicken broth and supports the curry paste beautifully.
Coconut Milk: Makes the broth silky and creamy, balancing the heat.
Fish Sauce: Deepens umami character—don’t skip it, but add a little at a time if you’re new to it.
Shrimp: Cooks quickly and adds protein with a tender, sweet bite.
Rice Noodles: They soak up the broth, making each spoonful satisfying without overpowering the soup.
Lime Juice: Brightens and lifts all the flavors right before serving.
Optional Garnishes: Fresh cilantro, green onions, and Thai chilies bring an extra pop of freshness and spice.

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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 how adaptable this Thai Shrimp Noodle Soup Recipe is. I tend to switch up the veggies based on what’s in season or leftover in my fridge, and sometimes I swap shrimp for tofu when I want a vegetarian twist. Don’t be shy—make this your own!

Variation: Once, I threw in some baby spinach and chopped mushrooms for extra greens, and it made the soup even heartier without stealing the spotlight.
Spice Level: Adjust the Thai red curry paste amount or add sliced Thai chilies as garnish to customize the heat to your liking.
Protein Swap: Chicken, firm tofu, or even scallops can take the place of shrimp if you want a different texture and flavor.

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

A white bowl filled with orange-red broth with long, flat light beige noodles submerged inside. On top, there are six pink shrimp scattered evenly, along with chopped red chili slices, green cilantro leaves, and small green onion pieces. Two light wooden chopsticks rest on the right side of the bowl’s edge. In the background, there are two halves of green lime placed behind the bowl, and two whole small red chili peppers lying on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Veggies to Soften and Sweeten

Start by heating the coconut oil in a large pot over medium heat. Toss in the diced onion and red bell pepper, cooking them gently for about 4 minutes until they soften and the onion turns translucent. This step builds the base flavor, so don’t rush it—you want those veggies just tender to get that delicious sweetness.

Step 2: Add Aromatics and Curry Paste

Next, stir in minced garlic, freshly grated ginger, and the Thai red curry paste. Cook for about a minute until fragrant—this wakes up the fragrant spices and infuses the oil with those complex flavors that make this soup sing. Be careful to stir constantly here so nothing sticks or burns.

Step 3: Pour in Broth, Coconut Milk, and Fish Sauce

Now, pour in the vegetable broth and coconut milk, along with a splash of fish sauce. Bring this mix to a gentle boil, allowing all those bold flavors to meld beautifully. The broth becomes luscious and creamy thanks to the coconut milk, but the fish sauce adds that essential salty depth without overpowering.

Step 4: Add Shrimp and Noodles

Once bubbling, add peeled and deveined shrimp and rice noodles straight into the pot. Cook together for 3-4 minutes, until the shrimp turn pink and opaque and the noodles are tender but not mushy. Rice noodles cook very fast, so keep an eye on them to prevent overcooking.

Step 5: Finish with Lime Juice and Serve

Turn off the heat and stir in fresh lime juice for a bright, tangy finish that balances the creamy broth perfectly. Ladle the soup into bowls and top with your chosen garnishes—cilantro, green onions, and those fiery Thai chilies if you dare. Serve immediately and enjoy that nourish-and-warm feeling!

Top Tip

I’ve made this Thai Shrimp Noodle Soup Recipe dozens of times, and I’ve learned that the timing of adding shrimp and noodles is key. Overcook shrimp, and it turns rubbery; overcook noodles, and the soup gets gloopy. Here are my go-to tips to keep it perfect every time.

Cooking Shrimp Just Right: Add shrimp last and watch carefully—they turn pink and curl when done, usually in under 4 minutes.
Timing Noodles Perfectly: Use thin rice noodles and add them at the same time as the shrimp to finish cooking together—this keeps texture tender yet firm.
Balance Flavors Last: Always add lime juice and adjust fish sauce after cooking, so you can tweak saltiness and acidity to your taste.
Don’t Skip Fresh Garnishes: They add amazing texture and flavor contrast that make the soup feel fresh and vibrant.

How to Serve Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup - Serving Suggestion

Garnishes

I never serve this Thai Shrimp Noodle Soup Recipe without a handful of fresh, chopped cilantro and sliced green onions. They add a fresh, herbal note that brightens every bite. If you like heat, adding thin slices of fresh Thai bird chilies or a drizzle of chili oil amps up the spice beautifully.

Side Dishes

On days I’m really celebrating, I like a simple side of cucumber salad dressed with rice vinegar and a bit of sugar to balance the soup’s richness. Crispy spring rolls or steamed dumplings also pair beautifully and make for a more complete Thai-inspired meal.

Creative Ways to Present

For a party, I’ve served this soup in small, pretty bowls with mini spoons alongside a garnish station—cilantro, chopped peanuts, lime wedges, and chili flakes—so everyone can customize their bowl. It’s fun, interactive, and turns a simple soup into something special.

Make Ahead and Storage

Storing Leftovers

I store leftover Thai Shrimp Noodle Soup in an airtight container in the fridge for up to 2 days. Because the noodles can soak up liquid and get mushy, I sometimes store the broth and noodles separately if I plan ahead—this keeps the texture better when reheating.

Freezing

Freezing this soup is possible but I don’t usually recommend freezing with the noodles in it as they tend to get very soft upon thawing. Instead, freeze the broth and cooked shrimp separately and add freshly cooked noodles when you reheat for the best texture.

Reheating

When reheating leftovers, warm the soup gently on the stove over medium-low heat. If you refrigerated noodles separately, add them at the last minute just to warm. A squeeze of fresh lime and a sprinkle of fresh herbs immediately before serving freshens it right up.

Frequently Asked Questions:

Can I make this Thai Shrimp Noodle Soup Recipe vegetarian?

Absolutely! To make this vegetarian, simply skip the shrimp and fish sauce. Replace fish sauce with soy sauce or tamari and add extra vegetables or tofu for protein. Use vegetable broth as the base to keep it flavorful.

What kind of noodles work best in this soup?

Rice noodles, especially the thin or medium-width kind, work best because they cook quickly and soak up the broth beautifully. Avoid egg noodles or thicker pasta that may not absorb flavors as well.

How spicy is this Thai Shrimp Noodle Soup Recipe?

The spice level depends on how much Thai red curry paste you use and any additional chilies added. The recipe has a moderate heat from the curry paste, but you can dial it up or tone it down by adjusting amounts or leaving out the chilies.

Can I prep this soup ahead of time?

You can prep the ingredients ahead, like chopping veggies and grating ginger, but it’s best to cook this soup just before serving to preserve the fresh flavors and tender shrimp texture. If needed, broth can be made in advance and stored separately.

Final Thoughts

From the first time I made this Thai Shrimp Noodle Soup Recipe, it became a go-to when I want something warm, quick, and packed with flavor. It’s exactly the kind of dish I’m excited to share with friends because it’s simple, nourishing, and somehow fancy enough to feel like a treat. Give it a try—you’ll enjoy how easy it is to get those incredible Thai flavors right at home.