Easy Thai Coconut Curry Soup with Shrimp
This Easy Thai Coconut Curry Soup with Shrimp is creamy, bold, and ready in just 30 minutes. Made in one pot with coconut milk, red curry paste, rice noodles, and tender shrimp, it’s the perfect better-than-takeout weeknight dinner.
- Prep Time: 10 MINS
- Cook Time: 20 MINS
- Total Time: 30 minutes
- Yield: 6 SERVINGS 1x
- Category: SOUP
- Method: ONE POT
- Cuisine: THAI INSPIRED
Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tablespoons red curry paste
4 cups chicken broth
1 (13.5 oz) can full-fat coconut milk
1 red bell pepper, thinly sliced
1 pound raw shrimp, peeled and deveined
4 ounces rice vermicelli noodles
1 tablespoon fish sauce (optional)
Juice of ½ lime
Salt, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
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Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened.
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Stir in garlic and cook 30 seconds until fragrant.
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Add red curry paste and cook for 1 minute, stirring to deepen flavor.
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Pour in chicken broth and coconut milk. Stir well and bring to a gentle simmer.
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Add sliced red bell pepper and shrimp. Simmer 3–4 minutes until shrimp turns pink and opaque.
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Stir in rice noodles and cook 3–5 minutes until tender.
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Add fish sauce (if using), lime juice, and salt to taste.
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Ladle into bowls and garnish with fresh cilantro and lime wedges.
Notes
For extra spice, add additional curry paste or red pepper flakes.
• For a richer flavor, use full-fat coconut milk.
• Add baby spinach or mushrooms for extra vegetables.
• If storing leftovers, noodles may absorb broth — add extra broth when reheating.