Thai Style Shrimp and Noodle Curry Soup

Home ยป Thai Style Shrimp and Noodle Curry Soup

This Thai soup is easy to make and full of healthy ingredients to keep you going this winter. Coconut milk and red curry paste are a classic combination that yields a warm, almost creamy broth with a rich flavor. Add sriracha when serving to keep the heat in check. I love spicy soup when it’s cold outside. It warms me from the inside out.

raw material

  • 8 ounce rice flour Thai Noodles
  • 1 tablespoon olive oil
  • 1 tablespoon red curry paste
  • 3 clove garlic minced
  • 1 tablespoon chopped fresh ginger
  • 4 cup chicken soup
  • 2 tablespoon fish sauce
  • 1 lime Juiced
  • 1 teaspoon i am willow
  • 1 13.5 oz can coconut milk
  • 8 ounce crime mushroom stationed
  • 10 ounce spinach leaves or cabbage leaves
  • 1 cup cooked shrimp remove the tail
  • 1/4 cup chopped cilantro
  • 2 green onions thin slices


  • Cook rice noodles according to package directions. Drain and rinse with cold water to stop cooking. on hold.

  • Heat olive oil in a large skillet over medium heat. Add red curry paste, garlic and ginger and cook for about 1 minute.

  • Pour in the chicken broth, fish sauce, lime juice, soy sauce, and coconut milk. Bring to a boil over high heat, then reduce heat to medium-low. Simmer for 15 minutes.

  • Add the mushrooms and simmer for 5 minutes, until the mushrooms are slightly soft. Add spinach, shrimp and cilantro. Cook until shrimp are heated through, 1 to 2 minutes.

  • To serve, place some noodles in a bowl. Pour the soup over it. Garnish with shallots.


Tip: Serve warm with a little Sriracha sauce.