This Quick Thai Red Curry Shrimp Noodle Soup is my go-to recipe for an incredibly flavorful and satisfying meal that tastes like it came from my favorite Thai restaurant, but is ready in a flash! It features tender shrimp, slurp-worthy rice noodles, and a rich, aromatic coconut broth infused with red curry paste, ginger, garlic, and lime. I love making this Thai Red Curry Noodle Soup because it’s packed with vibrant flavors and comes together so quickly, making it perfect for a weeknight dinner. It’s wonderfully comforting yet feels light and fresh, ideal for these lovely spring evenings!
Why You’ll Love This Thai Red Curry Noodle Soup
- Quick and Easy: Ready in about 30 minutes, perfect for busy weeknights!
- Authentic Thai Flavors: The combination of red curry paste, coconut milk, fish sauce, lime, ginger, and garlic delivers authentic taste.
- Creamy & Comforting Broth: Full-fat coconut milk creates a luscious, satisfying broth.
- Versatile: Easy to customize with different vegetables or proteins.
- Restaurant-Quality at Home: Enjoy complex Thai flavors without leaving your kitchen.
Ingredients for Thai Red Curry Noodle Soup with Shrimp
Here’s what you’ll need to make this delicious Thai-inspired soup. The full list with measurements is in the recipe card below.
Soup Base & Aromatics
- Vegetable oil (Oil)
- Garlic cloves, grated (Aromatic)
- Grated fresh ginger (Aromatic)
- Low-sodium vegetable broth (or seafood stock) (Liquid)
- Canned unsweetened coconut milk (full fat) (Dairy Alternative)
- Low-sodium soy sauce (Condiment)
- Fish sauce (Condiment)
- Toasted sesame oil (Flavoring)
- Thai red curry paste (Spice Paste)
- Brown sugar (Sweetener)
- Lime juice (Acid)
Shrimp & Noodles
- Shrimp, deveined (Shellfish)
- Pad Thai rice noodles (Noodles)
Garnish
- Chopped chives (Herb)
- Chopped cilantro (Herb)
- Sesame Oil (optional drizzle)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore this Thai Red Curry Noodle Soup just as it is, but here are some wonderful variations:
- Different Protein: Use cooked chicken, sliced pork, tofu, or even scallops instead of shrimp.
- Add Vegetables: Toss in some sliced mushrooms, bell peppers, spinach, bok choy, or snow peas during the last few minutes of simmering the broth.
- Make it Spicier: Add more red curry paste, a pinch of cayenne pepper, or top with chili crisp oil or sliced Thai chilies.
- Different Noodles: Use linguine, ramen noodles, or vermicelli instead of Pad Thai rice noodles.
- Add Peanut Butter: Stir in a tablespoon of creamy peanut butter into the broth for a richer, nutty flavor dimension.
How to Make Thai Red Curry Noodle Soup with Shrimp
Let me show you how easy it is to make this flavorful Thai Red Curry Noodle Soup:
Cook Noodles and Shrimp
- First, I bring salted water to a boil in a large saucepan for the noodles.
- In the meantime, I heat a separate skillet over medium heat with a tablespoon of vegetable oil.
- I add the deveined shrimp to the skillet and cook them quickly on both sides for about 2-3 minutes total, just until they turn pink and opaque. I season them with a little salt and pepper while they cook. It’s important not to overcook the shrimp! I set the cooked shrimp aside.
- While the soup base simmers (in the next steps), I cook the rice noodles in the boiling water according to the package directions, usually just a few minutes until tender. I drain them well, rinse with cold running water (this stops the cooking and prevents sticking), drain again thoroughly, and set aside.
Sauté Aromatics
- In a large pot or Dutch oven (where I’ll make the soup), I heat one tablespoon of oil over medium heat.
- I add the grated garlic and grated ginger and sauté for about 30 seconds, until fragrant.
Build the Broth
- I pour in the vegetable broth and coconut milk.
- Then, I add the soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice.
- I stir everything well until the red curry paste is dissolved into the liquid.
- I bring this mixture to a boil and then let it simmer gently for 5 minutes to allow the flavors to meld.
Combine and Serve
- I add the cooked rice noodles and the cooked shrimp back into the pot with the simmering soup.
- I reheat everything gently for just 2 minutes – enough to warm the noodles and shrimp through without overcooking the shrimp.
- To serve, I divide the rice noodles and shrimp between serving bowls.
- Then, I ladle the hot, fragrant soup broth over the noodles and shrimp.
- I sprinkle generously with fresh chives and cilantro.
- I add a drizzle of sesame oil if I want, and serve the Thai Red Curry Noodle Soup immediately!
Tips and Tricks for the BEST Thai Noodle Soup
Here are my secrets for making this Thai Red Curry Noodle Soup truly exceptional:
- Don’t Overcook Shrimp: Shrimp cooks in just a few minutes. Cook them separately first and add back at the very end just to heat through to keep them tender.
- Cook Noodles Separately: Cooking the rice noodles separately and rinsing them prevents them from absorbing too much broth and becoming mushy in leftovers.
- Use Full-Fat Coconut Milk: This yields the richest, creamiest, most authentic broth.
- Fresh Aromatics: Fresh ginger and garlic provide superior flavor to dried powders.
- Balance Flavors: Taste the final broth! Thai cooking is all about balancing sweet (sugar), sour (lime), salty (fish sauce/soy sauce), and spicy (curry paste). Adjust as needed for your perfect bowl.
How to Serve
This Thai Red Curry Noodle Soup is a fantastic meal in a bowl! Serve it hot, garnished with:
- Fresh cilantro and chives (or green onions)
- Lime wedges for extra squeezing
- Toasted sesame seeds
- Chili crisp oil or sliced chilies for extra heat
Make Ahead and Storage
- Make Ahead: You can make the soup broth (without noodles and shrimp) up to 2 days ahead and store it in the refrigerator. Cook the noodles and shrimp and add them to the reheated broth just before serving.
- Storage: Store leftover soup (preferably with noodles stored separately) in the refrigerator for up to 2 days.
- Reheating: Reheat gently on the stovetop. Avoid boiling vigorously, especially after shrimp is added. Add noodles just before serving or reheat them separately.
FAQs about Thai Red Curry Noodle Soup
- What kind of dumplings or potstickers can I use?
- Oops, this recipe uses shrimp! But if you were thinking of the dumpling version, any store-bought frozen dumplings, potstickers, or wontons (pork, chicken, veggie) work well.
- Can I use light coconut milk?
- You can, but the soup will be much less creamy and rich. Full-fat is highly recommended for authentic flavor and texture in this Thai Red Curry Noodle Soup.
- Where do I find red curry paste and fish sauce?
- Most major supermarkets have these in the international foods aisle, or you can find them at Asian grocery stores. Brands vary in spice level and flavor.
Enjoy this quick, easy, flavorful, and incredibly comforting Thai Red Curry Noodle Soup with Shrimp! It’s a perfect taste of Thailand any night of the week.
Print
Thai Red Curry Shrimp Noodle Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Soup, Main Course, Noodles
- Cuisine: Thai-Inspired
Description
This Thai Red Curry Noodle Soup with Shrimp is a quick, flavorful, and satisfying meal. Tender shrimp and rice noodles swim in a creamy, aromatic coconut milk broth infused with Thai red curry paste, ginger, garlic, and lime.
Ingredients
Scale
- 20 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 packet (8oz) Pad Thai rice noodles (or similar rice noodles)
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, grated or minced
- 1 teaspoon fresh ginger, grated or minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz/400 ml) full-fat unsweetened coconut milk, stirred well
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste (adjust to taste)
- 1 teaspoon brown sugar
- 2 tablespoons fresh lime juice
For Serving & Garnish (Optional):
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- Extra drizzle of toasted sesame oil
- Lime wedges
Instructions
- Cook Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the hot skillet in a single layer. Cook for about 1-2 minutes per side, until pink and cooked through. Remove the cooked shrimp from the skillet and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions until tender (Pad Thai noodles usually require soaking or brief boiling). Drain the noodles well, rinse them under cold running water, drain again thoroughly, and set aside. Rinsing helps prevent sticking.
- Sauté Aromatics: In a separate large pot or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the grated garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.
- Build Soup Base: Pour in the vegetable broth and coconut milk. Add the soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the red curry paste is dissolved.
- Simmer Soup: Bring the soup base to a boil, then reduce the heat to low and simmer gently for 5 minutes to allow the flavors to meld.
- Combine and Heat: Add the cooked rice noodles and the cooked shrimp to the simmering soup base. Stir gently and heat through for about 2 minutes.
- Serve: Divide the noodles and shrimp among serving bowls. Ladle the hot soup broth over the top. Sprinkle with fresh chives and cilantro. Add an extra drizzle of sesame oil, if desired. Serve immediately with lime wedges on the side.
Notes
- Shrimp: Use peeled and deveined shrimp. Adjust cooking time slightly based on shrimp size. Be careful not to overcook.
- Rice Noodles: Pad Thai style noodles are specified, but other rice noodles (like vermicelli) work too. Cooking them separately and rinsing prevents them from overcooking in the soup and making the broth too starchy.
- Red Curry Paste: Adjust the amount based on your preferred spice level and the brand’s intensity.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture. Shake well before opening.
- Fish Sauce: Adds essential umami flavor.
- Flavor Balance: Taste the soup before serving and adjust lime juice (sour), brown sugar (sweet), or fish sauce (salty) if needed.
- Storage: This soup is best enjoyed fresh as the noodles can absorb liquid and soften significantly. Store leftovers in the refrigerator for 1-2 days and reheat gently, potentially adding more broth.