Name: Thai Shrimp Coconut Noodle Soup With Bell Pepper, Spinach, And Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 oz rice noodles (medium or thin); 1 lb large shrimp, peeled and deveined; 1 tbsp coconut oil or vegetable oil; 1 red bell pepper, thinly sliced; 2 cups baby spinach; 1 cup mushrooms, sliced (shiitake, cremini, or button); 1 medium onion, sliced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 2 tbsp Thai red curry paste; 4 cups chicken broth or vegetable broth; 1 can (13.5 oz) coconut milk (full-fat for creaminess); 1 tbsp fish sauce; 1 tbsp lime juice; Fresh cilantro, chopped (for garnish); Lime wedges (for serving); Salt and pepper, to taste

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Why You’ll Love This Recipe

I love how this soup is creamy yet light, with the richness of coconut milk balanced by lime, herbs, and just the right amount of spice. The shrimp cook in minutes, the vegetables add freshness and crunch, and the noodles make it filling enough to be a complete meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil or vegetable oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
4 cups chicken or vegetable broth
1 can (14 oz) coconut milk
2 tablespoons red curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon soy sauce (or tamari)
6 oz rice noodles
2 cups fresh spinach
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Lime wedges for serving

Directions

I heat the coconut oil in a large pot over medium heat.
I add the shrimp and cook for 1–2 minutes per side, until just pink. I remove them and set them aside.
In the same pot, I add garlic, ginger, bell pepper, and mushrooms, cooking for 3–4 minutes until slightly softened.
I stir in the red curry paste and cook for 1 minute to release its aroma.
I pour in the broth, coconut milk, fish sauce, and soy sauce, bringing it to a simmer.
I add the rice noodles and cook according to package instructions until tender.
I stir in the spinach and return the shrimp to the pot, cooking just until the spinach wilts and the shrimp are heated through.
I finish with lime juice, garnish with cilantro, and serve with extra lime wedges.

Servings And Timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Variations

I sometimes swap shrimp for chicken or tofu. For extra heat, I add sliced Thai chilies or more curry paste. If I want more vegetables, I stir in snap peas, zucchini, or baby corn.

Storage/Reheating

I store leftovers in the fridge for up to 2 days. When reheating, I warm the soup gently over medium heat to avoid overcooking the shrimp and noodles. If the noodles absorb too much broth, I add a splash of coconut milk or broth before serving.

FAQs

Can I Use Other Types Of Noodles?

Yes, udon, soba, or even spaghetti work in place of rice noodles.

Can I Make It Dairy-Free?

It already is—coconut milk replaces dairy in this recipe.

Can I Freeze This Soup?

I don’t recommend freezing with noodles, as they can become mushy. I freeze the broth separately and add fresh noodles when reheating.

What’s The Best Curry Paste For This?

I prefer Thai red curry paste for its balance of spice and flavor, but green curry paste works for a different twist.

Can I Make It Less Spicy?

Yes, I use less curry paste and add more coconut milk to mellow the flavor.

Conclusion

I find this Thai shrimp coconut noodle soup to be the perfect mix of creamy, spicy, and fresh. It’s quick to make, beautiful to serve, and so full of flavor that it feels like a restaurant-quality dish made right at home.