Go Back
+ servings

Thai Coconut Curry Shrimp Noodle Soup

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Cuisine: Asian
Servings: 2 people
Author: Pam - For the Love of Cooking - Original by Aberdeen's Kitchen



  • 1 tbsp butter
  • 1/2 red bell pepper, diced
  • 1/4 sweet yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp fresh lime juice, divided
  • 1/2 tbsp red curry paste
  • 1/2 tsp chili garlic paste
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 cups chicken broth
  • 1 14 oz can coconut milk
  • 1 stalk of lemongrass, outer layers removed, cut into thirds, and smashed with a knife
  • 3 cilantro stems
  • 1 small sprig of mint
  • 4 oz flat rice noodles
  • 1/2 lb shrimp, peeled & deveined
  • Sea salt, to taste


  • Fresh cilantro
  • Lime wedges
  • Sriracha sauce
  • Soy sauce


  • Heat the butter in a large soup pan or Dutch oven over medium heat. 
  • Add the bell pepper and onion then cook, stirring often, for 5-7 minutes, or until softened and the onion is becoming translucent.
  • Add the minced garlic and ginger and cook, stirring constantly, for 1 minute. 
  • Add 1 teaspoon of lime juice, scraping up the bits on the bottom of the pan then add the red curry paste and chili garlic paste, cook for 2 minutes, stirring constantly.
  • Add the remaining lime juice, fish sauce, soy sauce, and chicken broth. Cook for 1 minutes, stirring frequently.
  • Add the coconut milk and whisk until well combined. Bring to a boil over medium high heat then reduce to a simmer. 
  • Add the lemon grass pieces, cilantro stems, and mint sprig. Simmer for 10 minutes. 
  • Remove the lemon grass pieces, cilantro stems, and mint sprig.
  • Add the rice noodles and cook for 6 minutes, stirring often. 
  • Add the shrimp and cook for another 3-4 minutes, or until cooked through and the noodles are tender. Taste and season with sea salt and lime juice, to taste.
  • Ladle into bowls and serve with lots of freshly chopped cilantro on top and lime wedges, sriracha, and soy sauce on the side. 
  • Serve immediately. Enjoy.