Better than take-out - 30 minute Thai Noodle Soup Recipe has rich flavors just like your favorite restaurant! Quick and easy to make with tender shrimp, coconut milk, curry and filled with noodles this is the BEST Thai Curry Noodle Soup!
Next time try Teriyaki Ramen Noodles - these are amazing!
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Why you'll love this recipe
Rich, deep, and subtly spicy flavor! I loved this, Dan did too. He was rummaging thru the refrigerator looking for seconds later in the evening!
✔️ It's a quick soup to make! Thai Noodle soup is super fast and easy - perfect for a wholesome family meal that’s sure to warm you up.
✔️ Adapt this soup recipe easily by using different meat, adding different veggies, or making it a vegetarian noodle soup.
✔️ It packs all the rich flavors of a restaurant-quality Thai dish without the expense!
Ingredients
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- garlic, ginger, cilantro, fresh lime
- lemongrass paste
- Thai red curry paste
- red chili paste
- red bell peppers
- yellow onion
- vegetable oil or coconut oil
- full fat canned coconut broth or milk
- rice, egg noodles or ramen noodles
- chicken or vegetable stock
- fish sauce
- shrimp
- optional garnishes; a squeeze of fresh lime juice, cilantro, green onions, Thai basil, sesame seeds.
Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Add the garlic, ginger, lemongrass paste, curry, cilantro, chili paste bell pepper and onion to a blender. Pulse until it is combined into a paste.
- Add coconut oil to stockpot, sauté the sauce until it becomes fragrant, about 2-3 minutes.
- While it is cooking, clean and split shrimp.
- Next add the chicken broth and coconut milk to the sauce base. Bring it to a boil.
- Simmer for five minutes, add the shrimp - simmer for five minutes longer.
- Cook noodles, drain well and place noodles in soup bowl.
- Ladle the spicy soup broth over noodles!
- Top each bowl with fresh cilantro, slices of fresh chili, sesame seeds and spring onions!
Equipment
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Stockpot
Soup Bowls, chopsticks and spoons
FAQ's
Thai noodles are rice noodles, though if they are hard to find you can substitute with egg noodles or even pasta noodles in a pinch!
What I've found easily available in the grocery store is Thai Kitchen Curry Paste - I'll leave a link for it towards the bottom of the post.
Noodles become soggy if they've absorbed too much liquid which is why I cooked mine separate from the soup. Always follow the package directions so that you don't overcook them.
This depends on the brand and quantity of the curry and chili paste used. Some versions of this dish are spicy hot while others offer a spicy-sweet flavor profile. It's all up to personal preference!
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.
Variations
- Make this Thai noodle soup meatless by omitting the shrimp and increasing the vegetables with pieces of cubed tofu.
- Up the heat of this dish by choosing a spicy hot curry paste and increasing the chili paste. You could also add in some cayenne pepper.
- For a low-carb curry noodle soup, consider serving this dish with cauliflower rice or spiralized zucchini noodles.
- Make this dish gluten-free by using gluten-free egg noodles. Most store bought egg noodles contain wheat so make sure the label reads “gluten-free”.
- Shred rotisserie chicken breasts and turn this into Thai Chicken Noodle Soup - YUM!
Storage
This Thai noodle soup can be stored in an airtight container in the refrigerator for a few days. I don’t recommend storing leftovers with noodles in the freezer as this will turn the noodles soggy once thawed and reheated.
Refrigerated noodle soup can be reheated slowly on low-medium heat or in the microwave.
Related recipes
Now that we’re in full swing of the colder months of the year, having nutritious and comforting soups added to your weekly meal planning is a must. CopyCat Panera Chicken Noodle Soup, Instant Pot Ham and Potato Soup, and Chicken and Dumpling Soup are just a few of my favorites!
Serving with
What goes with Thai Noodle Soup?
Apart from al dente egg noodles, this Thai noodle soup also pairs beautifully with regular fluffy rice or even Chicken Fried Rice.
These yummy Pot Stickers would be fantastic as a side dish.
You'll also enjoy these better-than-takeout recipes at home by making Red Rice Thai Wrap, Panda Express Honey Walnut Shrimp, Traditional Ramen Bowl from the comfort of your kitchen!
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Spicy Thai Noodle Soup with Shrimp
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
- 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
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Don't worry, we'll never share your email.Originally published Oct 5, 2017 - updated Jan 2, 2022 to update instructions and photos.
