Name: Thai Shrimp Coconut Curry Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
Ingredients: 2 tablespoons coconut oil; 1 yellow onion, diced; 1 red bell pepper, diced; 2 cloves garlic, minced; 1 tablespoon fresh grated ginger; 2 tablespoons Thai red curry paste; 4 cups vegetable broth; 1 (14-ounce) can coconut milk; 1 tablespoon fish sauce; 1 pound shrimp, peeled and deveined; 8 ounces rice noodles; 2 tablespoons lime juice; Fresh chopped cilantro; Green onions; Thai chilies

There’s something utterly comforting about a warm bowl of creamy, spicy soup that feels like a hug in a bowl. That’s exactly what my Thai Shrimp Coconut Curry Soup Recipe delivers—bright, bold flavors with a silky, fragrant broth that’s ready in just minutes and leaves you wanting more.

This close-up image shows a dish with thick white noodles sitting in an orange creamy sauce. There are around three large pink shrimp spread on top, each with a slight shine and some texture from cooking. Red chili slices and green chili slices are scattered over the noodles and shrimp, adding sharp red and green color spots. Small pieces of red bell pepper and bits of fresh green herbs float in the sauce, giving more color contrasting with the creamy orange base. The whole dish is shown in a white bowl on a white marbled surface, with the details of the sauce and ingredients clearly visible. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Thai Shrimp Coconut Curry Soup Recipe
Top Tip
How to Serve Thai Shrimp Coconut Curry Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Thai Shrimp Coconut Curry Soup Recipe

Why You'll Love This Recipe

What I adore about this Thai Shrimp Coconut Curry Soup Recipe is how effortlessly it feels yet how deeply satisfying those bold, jasmine-scented flavors can be. It’s perfect for busy weeknights but fancy enough to impress guests, making it one of my go-to dishes.

Quick and Easy: It comes together in under 20 minutes, perfect for when time is tight but you still want something fresh and flavorful.
One-Pot Wonder: No need to dirty a million dishes — it’s all made in one pot for simple prep and easy cleanup.
Flavor Explosion: A balance of spicy curry, creamy coconut, tangy lime, and fresh herbs creates a taste that feels like a trip to Thailand without the airfare.
Flexible and Customizable: You can easily swap in your favorite veggies or proteins, making it a versatile recipe that suits your taste.

Ingredients & Why They Work

The magic of this soup lies in a handful of simple ingredients that play so beautifully together. Each one adds depth and texture, so it’s worth picking quality staples especially your curry paste and coconut milk for maximum flavor.

Flat lay of a small mound of raw peeled and deveined shrimp, a handful of dry rice noodles coiled loosely, a whole yellow onion halved with one half diced, a diced red bell pepper section, two whole garlic cloves unpeeled, a small pile of fresh grated ginger root, a few fresh green cilantro sprigs, two green onions whole, two small whole Thai chilies, a small white ceramic bowl of thick white coconut milk, a small white bowl of reddish Thai red curry paste, a small white bowl of clear vegetable broth, a small white bowl of light golden coconut oil, a small white bowl of pale amber fish sauce, and a small white bowl of fresh lime wedges placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Coconut Oil: Adds a gentle, nutty richness and is perfect for sautéing the aromatics without overpowering the dish.
Yellow Onion: Softens and sweetens the flavor base as it cooks down, grounding the curry’s brightness.
Red Bell Pepper: Provides a slight crunch and burst of subtle sweetness that complements the coconut milk.
Garlic: Brings that classic punch of savory flavor you expect in any curry.
Fresh Ginger: Adds zippy warmth and a fresh, aromatic spice that wakes up the soup.
Thai Red Curry Paste: This is your flavor powerhouse — spicy, savory, and fragrant. Look for authentic brands for a real kick.
Vegetable Broth: Creates a light, comforting liquid base that lets coconut’s creaminess shine.
Coconut Milk: Silky, rich, and slightly sweet; it’s the heart of this curry soup.
Fish Sauce: A little salty umami magic that deepens flavor without making it fishy.
Shrimp: Cooks quickly and adds delicate, juicy protein that soaks up the curry notes.
Rice Noodles: Soft but with a slight chewiness, perfect for slurping up the broth.
Lime Juice: Adds a refreshing zing to brighten the entire bowl just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One thing I always encourage is putting your own twist on this Thai Shrimp Coconut Curry Soup Recipe. I’ve tried adding a handful of fresh spinach or swapping shrimp for tofu when I want it vegetarian-friendly—both work wonders and change the texture beautifully.

Veggie Boost: Toss in sliced mushrooms, snap peas, or baby corn for extra color and crunch—I love this in spring for a fresher feel.
Heat Level: Adjust the curry paste quantity to suit your spice tolerance; start with less and add more if you want it punchier.
Protein Swap: Use chicken or tofu instead of shrimp for a different spin or to cater to dietary preferences.
Noodle Choices: If rice noodles aren’t your thing, thin egg noodles or even spiralized veggies can make it fun and lighter.

Step-by-Step: How I Make Thai Shrimp Coconut Curry Soup Recipe

The image shows a white bowl filled with a vibrant shrimp noodle soup, with five large, pink shrimp placed visibly on top of light orange broth. The soup includes light beige noodles submerged in the broth, with scattered bright red chili slices, diced red peppers, and chopped green herbs, giving it a fresh look. Two light wooden chopsticks rest on the bowl's edge on the right side. In the background, a white marbled surface holds two halves of a green lime and two whole red chili peppers lying near the bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Sauté Your Aromatics

Start by heating the coconut oil in a large pot over medium heat. When it’s shimmering, add the diced onion and red bell pepper. Cook these for about 4 minutes until they soften and start to release their sweet aroma—this builds the foundation for your soup. Keep the heat moderate so they don’t burn but get lovely and tender.

Step 2: Add the Garlic, Ginger, and Curry Paste

Next, toss in the minced garlic, freshly grated ginger, and red curry paste. Stir and cook for just about a minute to awaken those fabulous flavors—this little sizzle is key, so don’t rush it or let things brown too much here. You’ll know it’s ready when your kitchen fills with that unmistakable spicy-sweet curry scent.

Step 3: Pour in Broth, Coconut Milk & Fish Sauce

Stir in the vegetable broth, canned coconut milk, and fish sauce. Bring everything up to a gentle boil—this lets all those flavors marry perfectly. Use full-fat coconut milk for the creamiest texture. Taste your broth here and adjust seasoning if you feel it needs a bit more salt or heat.

Step 4: Cook Shrimp & Rice Noodles

Add the peeled and deveined shrimp along with the rice noodles to the bubbling soup. Cook for 3 to 4 minutes until the shrimp turn a beautiful pink and opaque and the noodles soften. Be careful not to overcook the shrimp—they cook fast and get rubbery if left too long. Stir gently to keep noodles from clumping.

Step 5: Finish with Lime Juice & Serve

Turn off the heat and stir in fresh lime juice to brighten the whole bowl. Serve the soup piping hot, topped with your choice of garnishes. Each spoonful should have that perfect balance of creamy, tangy, spicy, and fresh flavors that keep you coming back for more.

Top Tip

After making this Thai Shrimp Coconut Curry Soup Recipe dozens of times, I've learned some key tips that make all the difference between a good soup and a truly memorable one.

Freshness is Key: Using fresh garlic, ginger, and good-quality curry paste massively improves the depth of flavor—don’t skimp here.
Shrimp Timing: Add shrimp only near the end because they cook fast and stay tender and juicy that way.
Don’t Overcook Noodles: Rice noodles can get mushy quickly—watch them closely and serve right away for the best texture.
Adjust Heat Gradually: Start with less curry paste if unsure about spice and add more to taste—you can always spice it up later!

How to Serve Thai Shrimp Coconut Curry Soup Recipe

Garnishes

I personally love topping this soup with fresh chopped cilantro, sliced green onions, and thinly sliced Thai chilies for a little extra kick. The herbs add brightness and a burst of freshness that contrast so nicely with the rich broth. If you prefer, crushed peanuts or a drizzle of chili oil also elevate it well.

Side Dishes

On my end, a simple side of steamed jasmine rice or a lightly dressed green salad is all you need—this soup is so flavorful and filling that you really only want something light alongside it. Sometimes, I serve it with a crunchy Thai cucumber salad, and it’s the perfect textural complement.

Creative Ways to Present

For special dinners, I’ve served this soup in individual coconut shells or pretty ceramic bowls for that authentic touch. Adding edible flowers or fresh basil leaves makes it feel festive and extra special. It’s a crowd-pleaser that always sparks compliments.

Make Ahead and Storage

Storing Leftovers

I store leftover Thai Shrimp Coconut Curry Soup in an airtight container in the fridge. Since the noodles soak up liquid, I usually keep them separate if I plan to store it for later. The soup base keeps brilliantly for up to 3 days.

Freezing

Freezing this soup is a bit tricky because coconut milk can separate and noodles get mushy. I recommend freezing just the broth without shrimp or noodles. Defrost, then quickly add freshly cooked shrimp and noodles when reheating to keep the texture fresh.

Reheating

When reheating leftovers, warm the soup gently on the stove over low heat. Add extra coconut milk or broth if it has thickened or the flavors feel too concentrated. Stir often to prevent the coconut milk from breaking.

Frequently Asked Questions:

Can I make this Thai Shrimp Coconut Curry Soup Recipe vegetarian?

Absolutely! Just skip the shrimp and replace the fish sauce with soy sauce or tamari for umami flavor. Add tofu or extra veggies like mushrooms or bok choy instead.

What’s the best kind of curry paste to use?

Using a quality Thai red curry paste is key—look for reputable brands like Mae Ploy or Maesri in Asian markets or well-stocked grocery stores. Fresh curry paste gives more flavor than jarred versions.

Can I use frozen shrimp?

Yes, frozen shrimp work fine—just thaw them fully before adding to the soup. Be careful not to overcook them, as they can get rubbery.

Is this soup very spicy?

It has a gentle heat from the red curry paste, but you can adjust the spice level by using less paste or adding Thai chilies to taste. It’s easy to make more or less fiery depending on your preference.

Final Thoughts

This Thai Shrimp Coconut Curry Soup Recipe holds a special place in my kitchen repertoire because it never fails to satisfy in the most delightful way. It’s easy, nourishing, and has that perfect balance of flavors you just don’t get in a canned soup. I can’t recommend it enough for those nights you want something cozy, fresh, and just a little adventurous. Give it a try—you might find it becomes your new favorite quick dinner!