If there’s one soup that hits all the right notes—creamy, spicy, tangy, and brimming with umami—it’s this Thai Red Curry Shrimp Soup with Rice Noodles and Lemongrass. It’s a dish that brings comfort and bold flavor in equal measure. Inspired by the vibrant street food of Thailand, this soup is like a warm hug on a rainy day. With plump shrimp, silky rice noodles, aromatic herbs, and a rich coconut milk broth infused with red curry paste, every spoonful feels like a journey. Whether you're a Thai food aficionado or just dipping your toes into the world of Southeast Asian cooking, this soup is the perfect starting point.
Thai Red Curry Shrimp Soup with Rice Noodles and Lemongrass
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Thai
Large Pot or Dutch Oven This is essential for sautéing the aromatics and simmering the broth. A 5–6 quart pot works perfectly.
Medium saucepan For cooking the rice noodles separately. If you don’t mind a one-pot approach, you can cook them in the main soup pot and adjust the broth accordingly.
Knife and Cutting Board For chopping vegetables and herbs.
Strainer or slotted spoon Useful if you need to remove lemongrass stalks or adjust texture mid-cooking.
Ladle For serving generous portions.
For the Soup Base
- 1 tablespoon vegetable oil
- 1 small onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced
- 2 stalks lemongrass trimmed and smashed (or 1 tablespoon lemongrass paste)
- 3 tablespoons Thai red curry paste use less for a milder soup
- 1 13.5 oz can of full-fat coconut milk
- 4 cups low-sodium chicken broth or seafood stock
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
For the Add-Ins
- 8 oz rice noodles flat or vermicelli
- 1 pound large shrimp peeled and deveined (tail on or off)
- 1 red bell pepper thinly sliced
- 1 cup mushrooms shiitake or button, sliced
- 1 small zucchini julienned or spiralized
- Fresh cilantro for garnish
- Thai basil for garnish (optional)
- Sliced red chili or chili oil for extra heat (optional)
- Lime wedges for serving
Prep the Aromatics
Start by heating oil in your large pot over medium heat. Add the sliced onion, garlic, and ginger, sautéing until softened and fragrant, about 3–4 minutes. Stir in the smashed lemongrass and red curry paste. Cook for another 1–2 minutes, allowing the paste to darken slightly and release its oils.
Build the Broth
Pour in the coconut milk and whisk to blend with the curry paste. Add the chicken broth (or seafood stock), fish sauce, and brown sugar. Bring to a gentle boil, then reduce heat and simmer for 10 minutes. This is where the magic happens—the lemongrass infuses the broth while the curry paste deepens the flavor.
Cook the Rice Noodles
While the soup simmers, bring a separate pot of water to a boil and cook your rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Add Vegetables and Shrimp
To the soup pot, add bell pepper, mushrooms, and zucchini. Simmer for 3–5 minutes, then gently stir in the shrimp. Cook until shrimp are opaque and pink, about 2–3 minutes. Turn off heat and stir in lime juice.
Assemble and Serve
To serve, divide noodles among bowls. Ladle the hot soup over the noodles, making sure to scoop plenty of shrimp and veggies. Garnish with fresh cilantro, Thai basil, sliced chili (if using), and lime wedges.
Pairings
This soup stands strong on its own but pairs beautifully with several sides and drinks:
- Appetizers: Serve alongside Thai spring rolls or crispy vegetable tempura. A cold mango salad can offer a refreshing contrast.
- Sides: Steamed jasmine rice can be served on the side or stirred directly into the soup if you're out of noodles. Thai fish cakes or coconut sticky rice are also great.
- Drinks: Try a Thai iced tea or a crisp Riesling to balance the heat. For non-alcoholic options, a lemongrass iced tea or coconut water works well.
- Dessert: Sticky rice with mango or a scoop of coconut ice cream is a perfect finish.
FAQs
1. What type of shrimp is best for this recipe?
Large or jumbo shrimp (31/40 count per pound) are ideal for this soup. Choose peeled and deveined shrimp with the tail left on for a nice presentation, or remove the tails for easier eating. Avoid small salad shrimp, which can overcook quickly.
2. Can I use frozen shrimp?
Absolutely. Just make sure to thaw the shrimp thoroughly under cold running water and pat dry before adding to the soup. Frozen shrimp works perfectly for this type of dish, and it’s a pantry staple in many homes.
3. What if I don’t have Thai red curry paste?
While red curry paste is key to the flavor, in a pinch, you can use yellow or green curry paste, though the flavor will be different. If you’re craving that signature taste, we recommend stocking up on authentic Thai red curry paste—it lasts long in the fridge and works wonders in everything from a thai red curry noodle soup to a red curry coconut shrimp.
4. Can I make this with other proteins?
Definitely! This soup is incredibly versatile. Sub the shrimp for chicken thighs (sliced thin), tofu cubes, or even white fish like cod or tilapia. It also works with leftover turkey—think post-holiday remix similar to a turkey vegetable soup or even a white turkey chili with a Thai twist.
5. Can I make this in advance?
Yes, but keep the rice noodles separate from the broth until ready to serve to prevent them from getting mushy. The broth stores beautifully in the fridge for up to 3 days and can even be frozen. Reheat gently on the stovetop and add fresh herbs before serving.
