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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

Teri & Jenny
5 from 15 votes
Course dinner
Cuisine thai
Servings 4
Calories 490 kcal


  • 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


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


  • 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: 490kcalCarbohydrates: 12gProtein: 10gFat: 48gSaturated Fat: 41gCholesterol: 40mgSodium: 607mgPotassium: 606mgFiber: 1gSugar: 3gVitamin A: 2347IUVitamin C: 9mgCalcium: 88mgIron: 8mg
Keyword asian noodles, best soup recipes, curry
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