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    Home > Blog > Pasta & Noodles > Spicy Red Curry and Coconut Noodle Soup with Shrimp

    Spicy Red Curry and Coconut Noodle Soup with Shrimp

    by Jenny Park · Published: Oct 20, 2017 · Modified: Jan 19, 2021

    Jump to Recipe
    Bowls of spicy red curry and coconut noodle soup with shrimp with a spoon.

    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!

    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 makrut 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

    Here are some other curry recipes you might enjoy:

    • Spicy Thai Red Curry Soup
    • Thai Yellow Curry Noodles
    • Red Curry Noodles
    • Curry Fried Chickpeas
    • Green Curry Noodle Soup
    • Thai Red Curry Chicken Thighs
    • Singapore Noodles
    Click here for more Asian Inspired recipes!

    You might also like to peek at our soup recipe collection. We are huge soup fans, so we have a lot of soup recipes like our yummy Corn Chowder, or our Tortellini Soup.

    Also check out this post for our Best Soup Recipes!

    Bowls of spicy red curry and coconut noodle soup with shrimp and a spoon.

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    Bowls of spicy red curry and coconut noodle soup with shrimp with a spoon.

    Spicy Red Curry and Coconut Noodle Soup with Shrimp

    5 from 17 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • 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
    • ¼ cup plus 1 tablespoon red curry paste
    • 1 ¼ cups chicken stock
    • 1 tablespoon fish sauce
    • 30 ounces coconut milk 2 cans
    • 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

    garnish

    • cilantro leaves
    • lime zest
    • thinly sliced red onions
    • lime wedges

      INSTRUCTIONS  

    • Fill a large pot with water and bring to a boil.
    • Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
    • Pour oil into a large saucepan and place over medium-high heat.
    • Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
    • Stir in chicken stock and fish sauce and bring to a boil.
    • Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
    • Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
    • 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.
    • Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
    Calories: 490kcal Carbohydrates: 12g Protein: 10g Fat: 48g Saturated Fat: 41g Cholesterol: 40mg Sodium: 607mg Potassium: 606mg Fiber: 1g Sugar: 3g Vitamin A: 2347IU Vitamin C: 9mg Calcium: 88mg Iron: 8mg
    CUISINE: thai
    KEYWORD: asian noodles, best soup recipes, curry
    COURSE: dinner

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    October 20, 2017 / 27 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Chai Spiced Buttermilk Beignets
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    Reader Interactions

    October 20, 2017 / 27 Comments

    Comments

      5 from 17 votes (10 ratings without comment)

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    1. Maggie

      September 21, 2021 at 1:41 pm

      Why didn’t you just write 1/3 cup of curry paste? =5 Tbs

      Reply
      • Jenny Park

        September 21, 2021 at 7:59 pm

        Bc 1/3 cup isn’t exactly 5 tablespoons

        Reply
    2. Remy

      February 24, 2021 at 12:10 am

      5 stars
      I’m one of those people that uses a recipe as a base and then puts my own twists on it. Not having cooked with curry paste that often, and wanting a true spicy Thai soup, I followed this exactly and it was incredible! Just like in a restaurant. Ok, the only thing I changed was that I used a jalapeño instead of thai chilis. I like a lot of heat, but the curry paste I used was already pretty hot so I wanted to try a milder pepper the first time. It was super spicy and I loved it. Thanks for such a yummy and super easy recipe!

      Reply
      • Jenny Park

        February 24, 2021 at 8:00 am

        So happy you enjoyed this recipe!

        Reply
    3. Anne

      January 21, 2018 at 2:26 pm

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

      Reply
    4. Farwah Sangji

      January 16, 2018 at 11:40 am

      Any particular brand of red curry paste you recommend?

      Reply
      • Jenny Park

        January 18, 2018 at 9:18 am

        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!

        Reply
    5. Julia

      October 23, 2017 at 10:56 am

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

      Reply
    6. Linda Snodgrass

      October 21, 2017 at 6:30 am

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

      Reply
      • Jenny Park

        October 24, 2017 at 1:08 pm

        Unsweetened, from a can! :)

        Reply
    7. grisel mccain

      October 21, 2017 at 5:21 am

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

      Reply
    8. Bianca Caruana Curran

      October 29, 2016 at 11:48 am

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

      Reply
    9. Andrea

      April 16, 2016 at 8:26 pm

      what brand of red curry paste do you use?

      Reply
    10. Alissa

      March 17, 2016 at 11:42 am

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

      Reply
      • Teri Lyn Fisher

        March 19, 2016 at 9:58 am

        Glad you like it!

        Reply
    11. San

      March 08, 2016 at 1:33 pm

      5 stars
      Best soup ever!!!

      Reply
    12. Shantanu Sinha

      March 07, 2016 at 2:56 am

      Hello,

      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

      Reply
    13. El Caldero de Nimue

      March 06, 2016 at 6:00 am

      Absolutely delicious!

      Reply
    14. The-FoodTrotter

      March 05, 2016 at 5:59 am

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

      Reply
    15. Abby

      March 03, 2016 at 4:42 pm

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

      Reply
    16. Kate

      March 03, 2016 at 12:53 pm

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

      Reply
    17. Megan

      March 03, 2016 at 7:34 am

      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.

      Reply
      • Jenny Park

        March 03, 2016 at 7:58 pm

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

        Reply
    18. Robin | CaliGirl Cooking

      March 02, 2016 at 1:46 pm

      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!

      Reply
    19. mary-clay | the open oven

      March 02, 2016 at 10:10 am

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

      Reply
    20. Cheese and Chinese

      March 02, 2016 at 6:03 am

      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!

      Reply
      • Jenny Park

        March 04, 2016 at 9:04 am

        Stuff like this is so good, right?! Lol

        Reply

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