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Top with garnishes!

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


  • 3 cloves garlic chopped
  • 2 tbsp fresh ginger chopped
  • 1 tbsp lemongrass paste
  • 2 tbsp red curry paste
  • 1 cup cilantro loosely chopped, or 1 tbsp coriander paste
  • 1 tbsp red chili paste
  • 1 red bell pepper roughly chopped
  • 1 yellow onion roughly chopped
  • 2 tbsp coconut or vegetable oil
  • 1 14 oz. can *coconut cream or coconut milk (use full fat milk)
  • 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.
  • 2 limes 1 lime juiced, plus additional lime wedges for serving
  • 2 tbsp fish stock
  • optional garnishes, cilantro, sliced red jalepenos, sesame seeds,
  • 1 pound shrimp peeled and devein shrimp, slice in half (I used 21-30 count)


  • 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 stock and coconut and bring to a boil, Reduce heat to a simmer and simmer for five minutes
  • While the soup base is cooking peel and devein shrimp. Slice in half.
  • Add the shrimp 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.
  • After 10 minutes, add the fish sauce. 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.
  • *Coconut cream was not available where I shop, I used coconut milk and it was just delicious!


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