Thai Shrimp Coconut Noodle Soup With Bell Pepper, Spinach, And Mushrooms
A creamy, flavorful Thai-inspired soup with tender shrimp, fresh veggies, and silky noodles in coconut broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
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
Instructions
Cook rice noodles according to package instructions. Drain and set aside.
In a large pot, heat coconut oil over medium heat. Add onion and cook for 2–3 minutes until softened.
Stir in garlic and ginger; cook for 30 seconds until fragrant.
Add red curry paste and cook for 1 minute, stirring to release flavors.
Pour in broth and bring to a simmer. Stir in coconut milk, fish sauce, and lime juice.
Add bell pepper and mushrooms; simmer for 3–4 minutes until slightly tender.
Add shrimp and cook for 2–3 minutes until pink and opaque.
Stir in spinach and cook until wilted. Season with salt and pepper to taste.
Divide cooked noodles into bowls, ladle soup over noodles, and garnish with cilantro and lime wedges.
Notes
Adjust spice level by adding more or less red curry paste.
For extra flavor, add a splash of soy sauce or a sprinkle of chili flakes.
Can substitute chicken or tofu for shrimp for a different protein option.
