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Thai red curry soup in white bowl topped with lime and served with chopsticks.
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Spicy Thai Noodle Soup with Shrimp

Rich flavors from your favorite Thai Restaurant in a quick and easy soup. Spicy Thai Noodle Soup with Shrimp takes less than 30 minutes to make and is a hundred times better than takeout!
Course Lunch or Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 389kcal
Author Deb Clark
Cost $18

Ingredients

  • 3 cloves garlic chopped
  • 2 tablespoon fresh ginger chopped
  • 1 tablespoon lemongrass paste
  • 2 tablespoon red curry paste
  • 1 cup cilantro loosely chopped, or 1 tablespoon coriander paste
  • 1 tablespoon red chili paste
  • 1 red bell pepper roughly chopped
  • 1 yellow onion roughly chopped
  • 2 tablespoon coconut or vegetable oil
  • 1 14 oz. can full fat coconut milk
  • 4 cups chicken broth
  • 1 8 oz. package rice or egg noodles, cooked to al dente and rinsed. Divided between four bowls cooked al dente - the noodles will continue to cook after pouring the soup base over the top.
  • 1 pound shrimp peeled and devein shrimp, slice in half (I used 21-30 count)
  • 2 limes 1 lime juiced, plus additional lime wedges for serving
  • 2 tablespoon fish sauce
  • optional garnishes, cilantro, sliced red jalepenos, sesame seeds,

Instructions

  • Combine the garlic, ginger, lemongrass and red chili paste into a blender. Roughly chop the red pepper, onion and garlic. Add it to the blender also. Blitz until a thick paste has formed.
  • Heat a large saucepan over a medium-high heat, add the coconut or vegetable oil. Fry the paste for a couple of minutes, until fragrant. 
  • Add the chicken broth and coconut milk and bring to a boil, Reduce heat and simmer for five minutes
  • While the soup base is cooking peel and devein shrimp. Slice in half.
  • Add the shrimp and fish sauce to the soup base, simmer for an additional five minutes.
  • While the soup is simmering, cook your noodles (enough for 4 servings). Cooking the noodles according to the package directions. Divide the cooked noodles between four bowls.
  • Season the soup to taste with a squeeze of lime juice. 
  • Divide between the bowls and top each one with fresh cilantro, slices of fresh chili, and spring onions. Serve immediately.

Notes

Tips
  • Use a full-fat coconut milk for the Thai noodle soup. It adds a greater body and richness of flavor as well as helps to release the flavor of the curry paste.
  • Use any brand of curry paste for this dish. Some offer a greater level of spiciness than others depending on what you’d prefer. 
  • The juice squeezed from a fresh lime helps to cut through the rich and creamy flavors of this soup.
  • Other vegetables that pair well with Thai noodle soup include mushrooms, spinach, and baby bok choy.

Nutrition

Calories: 389kcal | Carbohydrates: 5g | Protein: 86g | Fat: 5g | Cholesterol: 1292mg | Sodium: 4018mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1470IU | Vitamin C: 12.5mg | Calcium: 482mg | Iron: 8.6mg