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Hi! Today we are reposting this recipe we both totally forgot about which is sad because it’s so good. It’s our Spicy Red Curry and Coconut Noodle Soup with Shrimp. Perfect for days that are just a little overcast and also on days you wish it was raining but isn’t :( Love this one, and I am excited to make this again. Bookmark this one people!
♥ Teri

This was originally posted on March 1st, 2016
As usual the weather in LA has been really funky, from 80˚F and sunny skies one day to a brisk 60˚F and overcast weather the next. It’s always changing, day by day. Lately I’ve been craving noodles like crazy, specifically of the Asian variety (and nope, not preggos!). So with the combination of fluctuating temps and my weird noodle cravings, I’ve been making a lot of simple noodle soups the past couple of weeks.

Today’s recipe has been one of my favorite weeknight soups to make, that totally hits the spot! It’s a Spicy Red Curry and Coconut Noodle Soup with Shrimp! The title is a bit long yes, but the soup itself only takes about 25-30 minutes to make from start to finish, especially if you’re using a store bought curry paste. The kaffir lime leaves in this dish are pretty major and add such a nice, strong and unique flavor to the dish. You can usually find it in some Asian grocery stores, but if not you can substitute with regular lime juice, it won’t really be the same, but will work in a pinch! You can also adjust the spice level by increasing or decreasing the amount of Thai chiles (which are very, very spicy, FYI) you add to the soup.

I hope you all enjoy this cozy noodle soup, loaded with tons and tons of flavor. Enjoy! xx, Jenny Red_Curry_noodles

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Spicy Red Curry and Coconut Noodle Soup with Shrimp

Serves 3 to 4

8 ounces flat rice noodles (medium width, same as used for Pad Thai)
2 tablespoons extra virgin olive oil or coconut oil
3 tablespoons minced shallots
3 garlic cloves, minced
2 teaspoons minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup plus 1 tablespoon red curry paste
1 1/4 cups chicken stock
1 tablespoon fish sauce
2 (15 ounces cans) coconut milk
3 kaffir lime leaves (or the juice of 2 limes)
10 large shrimp, peeled and deveined with the tails intact
salt and pepper to taste
cilantro leaves
lime zest
thinly sliced red onions
lime wedges, on the side

1. Fill a large pot with water and bring to a boil.
2. Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
3. Pour oil into a large saucepan and place over medium-high heat.
4. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
5. Stir in chicken stock and fish sauce and bring to a boil.
6. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
7. Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
8. Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
9. Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.

  1. Cheese and Chinese Not Specified Not Specified

    Ooooh yes we made something like this not too long ago and it is just sooooo good! We used chicken however, I can imagine shrimps would be even better!

  2. mary-clay | the open oven Not Specified Not Specified

    ah, yum! I will eat curry in any way, shape, or form. these noodle bowls are GORGEOUS. thanks for sharing!

  3. Robin | CaliGirl Cooking Not Specified Not Specified

    I know, I can’t believe how random the weather has been here in SoCal lately! I am ALWAYS craving curries and soups, so this looks just perfect to me! Can’t wait to try it!

  4. Megan Not Specified Not Specified

    Looks amazing! I love red curry and shrimp together. I’m always so sad, my local Asian market never has kaffir limes so I’ve yet to taste the difference they make.

    • Jenny Park Not Specified Not Specified

      If you can specifically find a Thai or Vietnamese market, they will most likely have them!

  5. Kate Not Specified Not Specified

    This looks great! And I have everything to make it too. Yippee for me I see dinner in my future!

  6. Abby Not Specified Not Specified

    This looks really great. I haven’t ever had curry in a soup so I am looking forward to trying this.

  7. The-FoodTrotter Not Specified Not Specified

    I love it I’m sure it’s so incredibly fragrant, I need to try this one :)

  8. El Caldero de Nimue Not Specified Not Specified

    Absolutely delicious!

  9. Shantanu Sinha Not Specified Not Specified


    The red curry looks amazing.
    Surely going to try these out soon.
    This bowl is looking very delicious.

    Thank you for sharing these :)

    Shantanu sinha

  10. San Not Specified Not Specified

    Best soup ever!!!

  11. Alissa Not Specified Not Specified

    Yes! This soup is so good! We’ve Just finished it and loved it! Thank you for this awesome recipe!

  12. Andrea Not Specified Not Specified

    what brand of red curry paste do you use?

  13. Bianca Caruana Curran Not Specified Not Specified

    I made this last night… so easy and diiiivine!!!
    Thank you ;)

  14. grisel mccain Not Specified Not Specified

    it looks delicious!!!! can wait to try!

  15. Linda Snodgrass Not Specified Not Specified

    What kind of coconut milk do you use… sweetened or unsweetened
    and which brand?

  16. Julia Not Specified Not Specified

    we added lemongrass to the soup and it was delicious. made it last night for the first time!

  17. Farwah Sangji Not Specified Not Specified

    Any particular brand of red curry paste you recommend?

    • Jenny Park Not Specified Not Specified

      Thai Kitchen has a decent curry paste + it’s easy to find. My favorite store bought one though is by Maesri. It’s a little harder to find, but it’s great!

  18. Anne Not Specified Not Specified

    And I added snow peas and shiitake mushrooms (I cooked before adding). Yummy!

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