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Skip the takeout because this Thai Shrimp Soup brings all the creamy comfort you crave in under thirty minutes right from your own kitchen. A rich coconut broth, sweet shrimp, and a tangle of noodles meet bright lime and a gentle heat of curry to create a feel-good dish that never lasts long in my house.
I started making this soup when my husband first visited Bangkok and came home craving Thai flavors every night. Now it is my quickest fix for a cozy night and brings back travel memories with every spoonful.
Ingredients
- Raw shrimp: peeled and deveined adds sweetness and protein. Look for firm fresh shrimp or use frozen if that is what you have
- Coconut oil: gives a gentle fragrance and supports the Thai flavors. Use unrefined for more aroma
- Salt: brings out natural flavors. Taste and adjust as needed
- Rice noodles: classic for Thai soups and soak up the broth beautifully. Any thin noodle works in a pinch
- Shallot: finely chopped for a light onion touch that melts into the base. Pick one that feels heavy for its size
- Thai red curry paste: gives all the essential spice and color. Fresher paste brings bolder flavor
- Garlic and ginger: both minced to boost aroma and depth
- Chicken or seafood broth: for a savory base. Use low sodium to control saltiness or homemade if available
- Unsweetened coconut milk: gives the soup its creamy body. Shake the can well before opening and use full fat for extra richness
- Fish sauce: for umami and authentic Thai taste. Choose quality brands like Red Boat if possible
- Brown sugar: adds a subtle sweetness to round out the spice
- Red chili flakes: optional for a gentle fiery kick
- Red bell pepper: for color and natural sweetness. Look for bright skins
- Cremini mushrooms: provide earthy notes and texture. Choose ones with closed caps for freshness
- Lime juice: lifts the broth with acid and brightness. Use fresh for the best zing
- Baby spinach: mild and delicate greens that wilt quickly. Pick crisp vibrant leaves
- Fresh cilantro: for garnish contributes herbal aroma. Buy a bunch with perky leaves and little wilting
Step-by-Step Instructions
- Prepare the Noodles:
- Soak rice noodles in hot water according to package instructions until soft and tender. Drain thoroughly and set aside on a clean plate. If using mung bean vermicelli, soak in very warm water until transparent and soft
- Brown the Shrimp:
- Heat coconut oil in a heavy bottomed pot over medium high. Add shrimp and a pinch of salt. Sear each side for one to two minutes until just pink and barely golden. Remove onto a plate and keep warm so they do not overcook
- Build the Broth:
- Into the same pot add shallot and stir gently for about one minute until aromatic and softened. Sprinkle in garlic and ginger then add curry paste. Stir constantly for two minutes scraping up any browned bits so the paste cooks through and smells spicy
- Simmer the Vegetables:
- Pour in chicken or seafood broth and coconut milk. Whisk to blend until smooth then drop in fish sauce brown sugar and chili flakes if you like extra heat. Scatter in red bell pepper and mushrooms. Let everything simmer gently for about five minutes until the vegetables are tender but not mushy
- Wilt the Greens:
- Once vegetables are just cooked, stir in the baby spinach and splash of lime juice. Let spinach wilt gently for thirty seconds so it stays bright green
- Assemble and Serve:
- Divide the cooked drained noodles evenly among your soup bowls. Ladle hot broth and vegetables over the noodles then top with the reserved seared shrimp. Finish with fresh cilantro and serve extra lime wedges on the side to squeeze at the table
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Mushrooms are my personal favorite in this recipe because they soak up all the coconut broth and burst with flavor each bite. My kids love getting to top their own bowls with extra lime or fresh herbs. The first time I made this, my whole family hovered over the stove waiting for me to finish and now it is our snowy night tradition.
Storage Tips
Store leftover soup broth and vegetables in an airtight container in the fridge for up to three days. Always keep the noodles and shrimp separate because they quickly absorb broth and overcook if kept together. To reheat, bring the broth gently to a simmer and add fresh noodles just before serving
Ingredient Substitutions
No shrimp on hand Swap in cubed chicken breast or tofu for a vegetarian twist. Bok choy or kale work well instead of spinach. For spicier broth, add a sliced Thai chili or a drizzle of chili oil while serving
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Serving Suggestions
This soup pairs nicely with crispy spring rolls or a side of sticky rice for extra comfort. I like setting out a plate of fresh lime wedges chili flakes and extra cilantro so everyone can customize their bowl to their taste
A Taste of Thailand at Home
Thai Shrimp Soup is inspired by Tom Yum and Tom Kha Gai but tailored for an easy weeknight dinner with what is available in most Western groceries. Thai red curry paste and coconut milk form the base while the toppings channel the customizable element of street food culture in Thailand
Recipe FAQs
- → What type of noodles works best with this dish?
Mung bean vermicelli noodles soak quickly and absorb flavors well, but rice, ramen, or glass noodles can be used for different textures.
- → How can I adjust the spice level?
Reduce the Thai red curry paste for milder flavor or add red chili flakes and Thai chili slices for extra heat.
- → Can this be made vegetarian?
Yes, replace shrimp with tofu, pan-frying it until golden before adding to the broth for a satisfying plant-based option.
- → What broth is recommended for the soup?
Chicken or seafood broth enhances depth and richness, but vegetable broth works well for a lighter variation.
- → How should leftovers be stored?
Keep noodles and broth separate to prevent sogginess. Reheat broth before adding fresh or reheated noodles.
- → Are there suitable vegetable substitutions?
Baby spinach can be swapped with bok choy, kale, or Thai basil leaves to vary flavor and texture.