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 incredibly comforting about a bowl of hearty, flavorful soup, especially one that hits all the right notes with creamy coconut, vibrant spice, and tender shrimp. This Thai Shrimp Noodle Soup Recipe is my go-to when I want something quick, satisfying, and packed with layers of authentic Thai flavor without fuss.

This close-up shows a dish with three large shrimp that are light orange in color and placed on a bed of white flat noodles. The shrimp are surrounded by a creamy orange soup or sauce that appears smooth with a slight oily shine. Scattered throughout the dish are small pieces of bright red bell pepper, thin round slices of green chili, chunks of onion, and some fresh green herbs that add spots of color. The textures vary from the firm shrimp to the soft noodles and crisp veggies. The whole dish is presented against a white marbled background. 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

This Thai Shrimp Noodle Soup Recipe is one of those gems that feels fancy but comes together in no time—perfect for busy weeknights or anytime you want a bowl that’s warming, bright, and a little bit exotic. Trust me, it’s a crowd-pleaser and I’ve lost count of how many times I’ve made it for friends and family.

Flavor-packed simplicity: All those complex Thai flavors come together with just a few accessible ingredients.
One-pot magic: You only need one pot for cooking, which means less cleanup and more time to enjoy your meal.
Quick to make: Ready in about 15 minutes, it’s perfect when you want something fast and fresh.
Customizable: Swap veggies, adjust spice, or change protein easily to suit your tastes or what’s on hand.

Ingredients & Why They Work

Each ingredient brings a special touch that makes this Thai Shrimp Noodle Soup stand out. From creamy coconut milk to tangy lime and fiery red curry paste, every piece blends perfectly to create that signature balance of sweet, spicy, sour, and savory.

Flat lay of fresh peeled and deveined shrimp arranged neatly, a whole yellow onion with a section cut to show its layers, a vibrant red bell pepper sliced to display its seeds, two whole unpeeled garlic cloves, a small pile of fresh grated ginger, a small white ceramic bowl of Thai red curry paste, a small white ceramic bowl of coconut oil, a small white ceramic bowl filled with creamy coconut milk, a small white ceramic bowl of clear fish sauce, a bundle of uncooked rice noodles, a small white ceramic bowl with lime juice, fresh sprigs of cilantro, thinly sliced green onions, and whole 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: It adds a subtle richness and gives the aromatics a beautiful start without overpowering the other ingredients.
Yellow onion: Provides sweetness and body once softened, acting as the flavor foundation.
Red bell pepper: Adds vibrant color and a mild sweetness that balances the spice.
Garlic: A must-have to amp up the depth of flavor and aroma.
Fresh grated ginger: Delivers a fresh, warming zing essential to Thai dishes.
Thai red curry paste: The soul of this soup — it packs heat, earthiness, and a touch of sweetness.
Vegetable broth: Creates a savory but light base for the soup.
Coconut milk: Brings creamy richness that balances the curry’s spice and adds luscious texture.
Fish sauce: Adds umami and salty depth—don’t skip or substitute unless vegetarian.
Shrimp: Quick-cooking protein that turns pink and tender, soaking up all the soup’s flavors.
Rice noodles: They’re the perfect tender bite that soaks up broth without getting mushy fast.
Lime juice: Brightens everything with fresh acidity to make the soup sing.

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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 versatile this Thai Shrimp Noodle Soup Recipe is. Over the years, I’ve tweaked it depending on what’s in my pantry or mood—don’t be afraid to experiment and make it your own.

Variation: I sometimes swap shrimp for tofu or chicken when feeding vegetarians or mixing things up. Just adjust cooking times accordingly.
Spice Level: If you prefer milder flavor, cut back on the curry paste and leave out the Thai chilies from the garnish until you get familiar with the heat.
Veggie Boost: Adding snap peas, baby spinach, or bok choy boosts the nutrition and adds awesome texture. Just toss in near the end.

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

A white bowl filled with orange-red broth containing smooth, pale noodles layered with five large, curled pink shrimp spread evenly on top. Bright red chili slices and small diced red peppers float in the soup, adding vibrant spots of color. Scattered green herbs and thin slices of green onion lay across the noodles and shrimp for freshness. Two light wooden chopsticks rest on the bowl’s right rim. In the background, two halves of a green lime and two whole red chili peppers sit on a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté the Aromatics and Veggies

Start by heating the coconut oil over medium heat in a large pot. Toss in the diced yellow onion and red bell pepper. Stir them around for about 4 minutes until they’re soft and smelling sweet. This step builds a flavorful base, so don’t rush it or crank the heat too high; you want them tender, not browned.

Step 2: Add Garlic, Ginger, and Curry Paste

Next, stir in the minced garlic, grated ginger, and Thai red curry paste. Cook just for another minute until fragrant—this releases the essential oils and spices’ aroma. I’ve learned that too long here can burn the paste, so watch closely and keep stirring.

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

Now pour in the vegetable broth, coconut milk, and fish sauce. Stir it all gently, then bring the pot to a boil. This creates the rich, aromatic soup base everyone loves about this dish.

Step 4: Add Shrimp and Noodles

Add your peeled and deveined shrimp along with the rice noodles to the boiling pot. Cook for just about 3 to 4 minutes — shrimp cook super fast and you’ll know they’re done when they turn a pretty pink and opaque. Overcooking makes shrimp rubbery, so timing here is key!

Step 5: Stir in Lime Juice and Serve

Once shrimp and noodles are cooked, finish by stirring in fresh lime juice for that bright, tangy pop. Serve immediately and top with fresh cilantro, green onions, and Thai chilies if you like a little extra heat. It’s best enjoyed hot—trust me, the flavors taste their freshest.

Top Tip

I’ve made this Thai Shrimp Noodle Soup Recipe dozens of times, and a few small tricks have made a big difference in the results—these tips will help you get that perfect bowl every time.

Prep shrimp last: Since shrimp cook fast, add them only when the broth is boiling to avoid overcooking.
Don’t skip the lime juice: Acid brightens the soup and balances richness so the flavors don’t fall flat.
Soak rice noodles briefly: If your noodles come dry, soak them in warm water for 10 minutes beforehand so they cook evenly in the broth.
Adjust curry paste carefully: Start with less if you’re sensitive to spice and add more after tasting—Thai red curry paste can vary in heat.

How to Serve Thai Shrimp Noodle Soup Recipe

Thai Shrimp Noodle Soup - Serving Suggestion

Garnishes

I always top my bowls with fresh chopped cilantro and green onions because they add a fresh herbal hit that cuts through the richness. If you want extra spice, thinly sliced Thai chilies or a drizzle of chili oil do the trick beautifully. Trust me, those little touches bring the soup to life.

Side Dishes

This soup works well as a stand-alone meal, but pairing it with a crisp cucumber salad or simple spring rolls can round out your meal with texture and freshness. I’ve also enjoyed it alongside a light mango salad for a Thai-inspired feast.

Creative Ways to Present

For dinner parties, I like to serve this in individual bowls with a little stack of garnishes on the side so guests can customize their spice and herb levels. Adding edible flowers or a lime wedge turned up on the edge makes a simple bowl look special and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 2 days. Because the noodles soak up broth over time, I usually keep extra broth on the side to loosen the soup back up when reheating.

Freezing

Personally, I avoid freezing this soup with noodles in it because they become mushy. However, the broth and shrimp freeze beautifully if you keep noodles separate, making it easy to reheat and add fresh noodles later.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often. Add a splash of water or broth if the soup seems too thick. Fresh lime or a handful of fresh herbs after warming bring brightness back to the flavors.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes! Just thaw frozen shrimp completely before adding them to the soup. Pat them dry to avoid adding excess water, which can dilute the flavor. Add them at the last step to prevent overcooking.

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

Rice noodles are the classic choice because they cook quickly and soak up the flavors without becoming too chewy or mushy. Make sure to soak dry rice noodles in warm water beforehand if required, to get the best texture.

Can I make this soup vegetarian or vegan?

Absolutely! Omit the shrimp and replace fish sauce with soy sauce or tamari. You can add tofu, mushrooms, or other vegetables for protein. Keep the coconut milk and curry paste, but double-check that the paste doesn’t contain shrimp paste to keep it completely vegan.

How spicy is this Thai Shrimp Noodle Soup Recipe?

This recipe uses Thai red curry paste, which has moderate heat. You can easily adjust the spice level by reducing or increasing the amount of curry paste and by controlling the fresh chili garnish. If you’re sensitive to spice, start with less and taste as you go!

Final Thoughts

This Thai Shrimp Noodle Soup Recipe is one of those dishes I keep coming back to because it feels like a hug in a bowl—warm, comforting, yet fresh and exciting. I love sharing it with friends who say it tastes like a little trip to Thailand right from the comfort of home. Give it a try next time you want a quick, flavorful soup—you’ll be so glad you did.