Everything goes into one pot. Not even a “cook this then remove to a bowl” thing. Only one big soup pot. Weeknight savior right? ? Not only is it easy to form and pack up , it’s a bit like that delicious bowl at your favorite Thai food restaurant.

A creamy coconut base with plenty of infused curry and fresh produce flavors, plump jumbo shrimp, hard rice noodles and even a touch of spice will have you ever skipping the remove and whipping this up yourself!


Thought so ? I’ve been dying for a steaming bowl of coconut curry soup but within the interest of curtailing on eating out (funny right? You’d think as a chef and a food blogger I’d be better at cooking dinner at home!) I made a decision to form my very own . 

However, most weeknights? I’m tuckered out. After cooking all day sometimes I just can’t make it back to the kitchen. Which is why I’m happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to form and super easy to wash up.



  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, diced2 tablespoons unsalted butter
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 teaspoon chili garlic paste
  • 1 (13 ounce) can full fat, unsweetened coconut milk
  • 1 (13 ounce) can low fat, unsweetened coconut milk
  • 4 cups chicken stock
  • 2 lemongrass sticks
  • 4 stems cilantro
  • 2 mint sprigs
  • 4 Japanese dried chili pods
  • 4–6 ounces rice noodles
  • Salt, to taste


  1. In a large soup pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
  2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
  4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
  5. Whisk in coconut milk until completely combined.
  6. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
  7. Remove lemon grass, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
  8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.

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