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Thai Red Curry Shrimp Soup with Rice Noodles and lemongrass

Thai Red Curry Shrimp Soup with Rice Noodles and Lemongrass

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Aromatics

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.