Why You’ll Love This Recipe
I love this soup because it comes together quickly and tastes like something I’d get from my favorite Thai takeout spot. The coconut milk adds richness without being too heavy, and the red curry paste gives it that perfect kick of spice and warmth. The shrimp cook quickly and stay juicy, while the vegetables add color, texture, and nutrition. It’s perfect for weeknight dinners, meal prep, or when I’m craving something cozy and bold.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 tablespoon coconut oil or neutral oil
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3 garlic cloves, minced
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1 tablespoon fresh ginger, grated
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2–3 tablespoons Thai red curry paste (adjust to taste)
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1 (13.5 oz) can full-fat coconut milk
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3 cups low-sodium chicken or vegetable broth
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8 ounces rice noodles (thin or medium)
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8 ounces shrimp, peeled and deveined
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1 red bell pepper, thinly sliced
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1 cup mushrooms, sliced (shiitake or button work well)
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2 cups baby spinach
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1 tablespoon fish sauce (optional but adds depth)
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1 tablespoon lime juice
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Salt, to taste
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Fresh cilantro, Thai basil, or green onions for topping
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Lime wedges and chili flakes for serving
Directions
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Sauté the aromatics: In a large pot, I heat the coconut oil over medium heat. I add the garlic and ginger, cooking for about 1 minute until fragrant. Then I stir in the red curry paste and let it cook for another minute to bloom the flavors.
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Add the broth and coconut milk: I pour in the broth and coconut milk, stirring to combine. I bring the mixture to a simmer.
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Cook the vegetables: I add the mushrooms and bell pepper and let them cook for about 5 minutes, until they start to soften.
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Add the noodles and shrimp: I add the rice noodles and shrimp to the pot, cooking just until the shrimp turn pink and opaque, and the noodles are tender — about 3–4 minutes.
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Finish the soup: I stir in the fish sauce (if using), lime juice, and spinach. The spinach wilts in under a minute. I taste and adjust seasoning with salt, more lime juice, or extra curry paste if I want more heat.
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Serve: I ladle the soup into bowls and top with chopped cilantro, Thai basil, green onions, or chili flakes. I always serve it with lime wedges on the side.
Servings and timing
This recipe makes 3–4 generous servings and takes about 25–30 minutes from start to finish. It’s fast enough for a weeknight but special enough for when I want something with bold flavor and comfort in one bowl.
Variations
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Make it vegan: I skip the shrimp and fish sauce and use tofu or extra mushrooms instead.
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Boost the spice: I add extra curry paste or sliced fresh chili for more heat.
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Add crunch: A few bean sprouts or chopped peanuts on top give a nice texture contrast.
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Try different noodles: I sometimes use soba noodles or ramen noodles for variety.
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Use other veggies: Zucchini, carrots, or snow peas all work well depending on what I have.
Storage/Reheating
I store leftovers in the fridge for up to 3 days, but I keep the noodles separate if I can — they tend to soak up the broth over time. When reheating, I warm the broth gently on the stove and add the noodles at the end. If it thickens too much, I just add a splash of broth or water to loosen it.
FAQs
Can I use frozen shrimp?
Yes, I just thaw them completely and pat them dry before cooking. They work great in this soup.
What can I use instead of red curry paste?
If I don’t have curry paste, I use a mix of chili garlic sauce, turmeric, and a pinch of curry powder — though it won’t taste exactly the same.
Is this soup spicy?
It has a gentle heat from the red curry paste, but I control the spice level easily by adjusting how much I use.
Can I make it ahead of time?
Yes, but I keep the noodles and shrimp separate and add them when reheating to avoid overcooking.
What type of coconut milk is best?
I use full-fat canned coconut milk for the richest flavor and texture. Light versions work but aren’t as creamy.
Conclusion
This Thai Shrimp Coconut Curry Noodle Soup is my go-to when I want something vibrant, comforting, and packed with flavor. It’s fast, flexible, and feels like a cozy bowl of sunshine on a rainy day. Whether I stick with shrimp or swap in veggies or tofu, it always delivers that perfect balance of creamy, spicy, and fresh.
Print
Thai Shrimp Coconut Curry Noodle Soup with Mushrooms, Bell Pepper, & Spinach
- Total Time: 30 minutes
- Yield: 3–4 servings
- Diet: Gluten Free
Description
This bold and comforting Thai-inspired noodle soup features tender shrimp, creamy coconut curry broth, mushrooms, bell peppers, and spinach. A flavorful, one-pot meal you’ll crave again and again.
Ingredients
1 tablespoon coconut oil or olive oil
1 tablespoon red Thai curry paste (adjust to taste)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium chicken or vegetable broth
8 oz rice noodles
8 oz shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced (shiitake or button)
2 cups baby spinach
1 tablespoon fish sauce (or soy sauce for vegetarian option)
Juice of 1 lime
Salt, to taste
Fresh cilantro, green onions, or red chili for garnish (optional)
Instructions
Heat oil in a large pot over medium heat. Add curry paste, ginger, and garlic. Sauté for 1–2 minutes until fragrant.
Stir in the coconut milk and broth. Bring to a gentle simmer.
Add the mushrooms and bell pepper. Cook for 5 minutes until slightly softened.
Add the shrimp and cook for 3–4 minutes, or until shrimp turn pink and are cooked through.
Stir in the fish sauce (or soy sauce), lime juice, and spinach. Cook for another 1–2 minutes until spinach wilts.
Meanwhile, cook the rice noodles according to package instructions, then divide among serving bowls.
Ladle the hot soup over noodles and garnish with fresh herbs or chili if desired.
Serve hot and enjoy!
Notes
Make it vegetarian by swapping shrimp for tofu and using soy sauce.
For extra spice, add sliced Thai chilies or a splash of sriracha.
Use light coconut milk for a lower-fat version.
Can be stored in the fridge (without noodles) for up to 3 days. Add fresh noodles when reheating.
Customize with bok choy, snap peas, or carrots for added color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup, One-Pot Meals
- Method: Simmered, One-Pot
- Cuisine: Thai-Inspired, Southeast Asian
