Thai Shrimp Soup
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Skip the takeout-this budget-friendly Thai Shrimp Soup quickly brings restaurant-quality flavor home. Made with easy-to-find ingredients, it features a creamy coconut broth, tender shrimp, many veggies, and a perfect kick of Thai spices.
Recipe Highlights
- Quick & Easy: Ready in just 25 minutes, this warm and comforting Thai shrimp soup is a perfect fuss-free meal with minimal prep for busy weeknights.
- Packed with Flavor: The coconut milk creates a rich, creamy base that perfectly balances the heat from Thai chili. Fresh lime, garlic, and Thai spices add a zest and pack a punch with each spoonful. You can make this soup as spicy or as mellow as you want. If you like bold Thai flavors + shrimp, try my popular banana coconut curry shrimp, too!
- Customizable: Add your favorite veggies or noodles to make it heartier and adjust the spice level to your taste. I love to toss in extra veggies like broccoli, carrots, peas, or zucchini if I want to bulk it up or to clear my fridge!
Variations
- Make it Vegetarian: Swap the shrimp for tofu, frying it until golden before adding it to the soup.
- Leafy Green Alternatives: Replace baby spinach with other greens like bok choy, kale, or Thai basil leaves.
- Noodle Variations: Try using rice noodles, egg noodles, soba noodles, ramen noodles, or glass noodles (mung bean vermicelli).
- Boost the Veggies: Cleanup your fridge, and add whatever veggies you have: broccoli, zucchini, asparagus, carrots, peas, etc.
- Make it Creamier: Add a splash of heavy cream or extra coconut milk for an extra creamy broth and to balance out the heat.
- Use Other Types of Protein: Besides shrimp, you can use scallops, pork, chicken, fish, or even a mix of seafood.
Frequently Asked Questions
- Can I make this soup ahead of time? Yes, you can prepare it a day ahead and store it in the fridge in an airtight container. Reheat gently before serving.
- Can I use frozen shrimp? Frozen shrimp works, but thaw them first overnight in the fridge. Pat them dry to get rid of any excess moisture.
- How can I adjust the spice level? Adjust by adding more or less Thai red curry paste or omit it for a milder flavor. I usually use Thai Kitchen brand red curry paste, and it’s pretty mild. You can add extra heat by adding chili paste, hot sauce, or a drizzle of chili oil.
- Can I make this soup vegetarian? Yes, swap shrimp for tofu or extra veggies like mushrooms, bell peppers, broccoli, carrots, peas, or zucchini, and use vegetable broth for a plant-based version.
- Is this soup dairy-free? Yes! Coconut milk is dairy-free as well as the rest of the ingredients.
- Is this recipe gluten-free? Yes! To ensure it’s gluten-free, use GF noodles like rice noodles and GF ramen noodles.
Serving Suggestions
A grilled cheese sandwich isn’t gonna cut it as a side dish here. Serve Thai Shrimp Soup with crispy vegetable spring rolls or a light Asian-inspired salad with sesame dressing. Or, pair it with crispy fried wontons or steamed dumplings.
Storage and Reheating Instructions
- Storing Leftovers: Keep leftover soup in an airtight container in the fridge for up to 3 days. The flavor improves overnight. I do not recommend freezing this soup.
- Reheating: Gently reheat on the stove over low to medium heat. Add water or coconut milk if it thickens too much.
Thai Shrimp Soup
Skip the takeout-this budget-friendly Thai Shrimp Soup quickly brings restaurant-quality flavor home. Made with easy-to-find ingredients, it features a creamy coconut broth, tender shrimp, many veggies, and a perfect kick of Thai spices.
Ingredients
-
- 8 oz raw shrimp (225 g) peeled, deveined, no tails
- 1 tablespoon coconut oil
- ¼ teaspoon salt
- 7 oz rice noodles (200 g) you can also use ramen noodles, glass noodles, or mung bean vermicelli noodles
- 1 small shallot finely chopped
- 3 tablespoons Thai red curry paste
- 3 cloves garlic minced
- 1 piece ginger grated (1 inch piece of ginger grated)
- 4 cups chicken broth (950 ml) or seafood broth
- 14 oz unsweetened coconut milk (1 can)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ¼ teaspoon red chili flakes optional, for extra spice
- 1 medium red bell pepper thinly sliced
- 5 oz cremini mushrooms sliced
- 1 tablespoon lime juice plus wedges for serving
- 2 cups baby spinach
- Fresh cilantro for garnish
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Instructions
Prepare the noodles
-
Cook noodles according to package instructions. I used mung bean vermicelli noodles and cooked them by placing them in a large bowl and covering them with warm water. Let soak for 10-15 minutes until softened. Drain and set aside.
Brown the shrimp
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Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt and cook for 1-2 minutes per side until lightly browned. Remove from the pot and set aside.
Make the broth
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Add the shallot to the same pot and sauté for about 1 minute until softened. Stir in the garlic, ginger, and red curry paste and cook for 2 minutes until fragrant.
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Pour in the chicken or seafood broth. Stir in the coconut cream, fish sauce, brown sugar and chili flakes (if using).
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Add the red bell pepper and cremini mushrooms and bring to a gentle simmer. Let the soup cook for 5 minutes until the vegetables are tender.
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Add the baby spinach and let it wilt for about 30 seconds. Stir in the lime juice.
Assemble & serve
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-
Divide the cooked (and drained) noodles between serving soup bowls.
-
-
Ladle the hot soup over the noodles to warm them up, add browned shrimps on top.
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Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
- For a milder soup, reduce the red curry paste to 2 tablespoon and omit the chili flakes.
- For extra spice, add a sliced Thai chili or drizzle chili oil when serving.
- Store leftover soup separately from the noodles to prevent them from absorbing too much liquid. Add fresh noodles when reheating.
- For a vegetarian version, swap the shrimp for tofu, frying it until golden before adding to the soup.
- Substitute baby spinach with bok choy, kale, or Thai basil leaves. Try rice noodles, ramen noodles, egg noodles, or soba noodles instead of mung bean vermicelli.
Nutrition
Nutrition Information
Thai Shrimp Soup
Amount per Serving
Calories
544
% Daily Value*
Fat
30
g
46
%
Saturated Fat
24
g
150
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
76
mg
25
%
Sodium
1822
mg
79
%
Potassium
735
mg
21
%
Carbohydrates
58
g
19
%
Fiber
5
g
21
%
Sugar
10
g
11
%
Protein
15
g
30
%
Vitamin A
4368
IU
87
%
Vitamin C
48
mg
58
%
Calcium
115
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to Make Thai Shrimp Soup (step-by-step photos)
- Cook noodles according to package instructions. In a separate saucepan (or Dutch oven) heat coconut oil in a pot over medium-high heat and cook the shrimp, seasoned with salt, for 1-2 minutes per side until lightly browned. Remove and set aside.
- In the same pot, sauté shallots for 1 minute, then add garlic, ginger, and red curry paste, cooking for 2 minutes until fragrant.
- Add chicken or seafood broth, coconut cream, fish sauce, brown sugar, and chili flakes (if using). Stir in red bell pepper and cremini mushrooms, bringing the soup to a gentle simmer for 5 minutes until the vegetables are tender. Add baby spinach and cook until wilted, about 30 seconds, then stir in lime juice.
- Divide the cooked noodles between bowls, ladle the soup over to warm the noodles, and top with the browned shrimp. Garnish with fresh cilantro and lime wedges.
