Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe

If you’re craving something cozy yet bursting with bold flavors, this Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe is a fantastic go-to. It’s packed with the creamy richness of coconut milk, the bright zing of lime juice, and just the right amount of heat from red curry paste—all simmered together in one pot for super easy cleanup. I love this soup because it feels like a warm hug on chilly nights, but also works great as a refreshing light meal any time of the year.

When I first tried this recipe, I was amazed by how quickly it came together without sacrificing any depth of flavor. You’ll find that the shrimp cook beautifully in the fragrant broth, and the rice noodles soak up all the spicy, slightly sweet goodness. Whether you’re new to Thai cooking or a seasoned fan, this soup is a winner that’s sure to become a staple in your kitchen.

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Ingredients You’ll Need

Each ingredient plays an important role in bringing authentic Thai flavors into your bowl. When shopping, try to find good-quality Thai red curry paste and fresh shrimp for the best results. The combination of aromatic herbs and spices in the paste really makes this soup sing.

• Coconut oil: Adds a subtle tropical aroma and helps carry the flavors of the curry paste.
• Yellow onion: Provides a sweet base that softens nicely during cooking.
• Red bell pepper: Adds a touch of sweetness and vibrant color.
• Garlic: Gives that essential savory depth.
• Fresh grated ginger: Brings a zesty warmth and freshness.
• Thai red curry paste: The heart of the flavor—choose a good-quality brand or homemade if you can!
• Vegetable broth: Forms the flavorful soup base; you can substitute with chicken broth if preferred.
• Coconut milk: Adds creamy richness and mellows the spice.
• Fish sauce: Gives an umami punch and authentic Thai taste (optional or replaceable with soy sauce).
• Shrimp: Fresh or frozen, peeled and deveined for quick cooking.
• Rice noodles: Absorb the broth beautifully without overpowering the dish.
• Lime juice: Stirred in at the end to brighten and balance all the flavors.
• Optional garnishes (cilantro, green onions, Thai chilies): Perfect to personalize and add fresh contrast.

Variations

I love how this Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe invites creativity—you can swap ingredients easily to fit your mood or what you have in your fridge. Over the years, I’ve personalized it depending on the season or dietary preferences, and it always turns out delicious.

• Add veggies: Toss in sliced mushrooms, baby spinach, or snap peas for extra texture and nutrition; I’ve found snow peas add a lovely crunch.
• Change up the protein: Try chicken, tofu, or even fish to cater to what you love or have on hand.
• Adjust the spice level: If you like it hotter, add sliced Thai chilies or a pinch of cayenne; for milder flavor, use less curry paste.
• Make it gluten-free: Use tamari instead of fish sauce, and ensure your rice noodles are gluten-free, which most are.

How to Make Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe

Step 1: Sauté your aromatics

Start by heating your coconut oil over medium heat in a large pot. Add diced yellow onion and red bell pepper, cooking for about 4 minutes until they soften and become fragrant. This builds a flavorful base that really sets the stage for the curry paste to shine.

Step 2: Add garlic, ginger, and red curry paste

Next, toss in the minced garlic, freshly grated ginger, and Thai red curry paste. Stir everything together and cook for another minute or so until you can smell the wonderful spicy aroma filling your kitchen. This step unlocks the depth of flavor from the curry paste without burning it.

Step 3: Stir in liquids and bring to a boil

Pour in the vegetable broth, canned coconut milk, and fish sauce. Give it a good stir and bring it to a gentle boil. I always keep an eye on the heat here—too high, and the coconut milk might separate, so medium heat works best.

Step 4: Add shrimp and noodles

Once boiling, add the peeled shrimp and rice noodles right into the pot. Cook together for about 3 to 4 minutes, until the shrimp turn pink and opaque, and the noodles soften perfectly. It’s important not to overcook the shrimp—they’ll turn rubbery fast if left too long.

Step 5: Finish with lime juice and serve

Finally, stir in fresh lime juice for a pop of brightness and serve immediately. I like to garnish with chopped cilantro, green onions, and thinly sliced Thai chilies for a fresh and colorful finish that also amps up the flavor.

How to Serve Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe

Garnishes

I always top my bowl of this Thai Shrimp Soup with fresh chopped cilantro and green onions—they add a fresh, herbal brightness that complements the richness. If you like a bit more heat, sliced Thai chilies are a perfect way to crank up the spice without overpowering the essence of the soup.

Side Dishes

This soup is filling on its own, but sometimes I like to pair it with a simple side of steamed jasmine rice or some crispy spring rolls to add a fun texture contrast. A light cucumber salad with a hint of sweetness also works beautifully to cool things down if you up the spice level.

Creative Ways to Present

For special occasions, I like serving this soup in individual coconut bowls or rustic ceramic dishes, topped with edible flower petals or microgreens for a colorful, elegant touch. It makes the experience feel extra special and is always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I find that storing leftovers in an airtight container in the fridge works great for up to 2 days. Because the noodles tend to soak up a lot of liquid, I usually add a splash of broth or water when reheating to loosen up the soup and keep the noodles from sticking together.

Freezing

While I’ve frozen this soup a couple of times, I recommend freezing it without the noodles to prevent sogginess. Freeze just the broth and shrimp, then cook fresh rice noodles when you’re ready to eat. It keeps the texture much better this way.

Reheating

To reheat, gently warm the soup on the stovetop over medium-low heat, adding a splash of broth if it feels too thick. Avoid boiling again to keep the shrimp tender. This gentle reheating keeps everything tasting fresh and vibrant.

FAQs

Final Thoughts

This Thai Shrimp Soup with Noodles (Easy One-Pot Recipe!) Recipe has become a personal favorite for those days I want something filled with flavor but without the hassle. I absolutely love how vibrant and comforting it is, yet it’s so quick to pull together. If you’re looking for a dish that feels both fancy and approachable, give this a try—I promise it’ll earn a permanent spot in your dinner rotation.

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