If you’re looking to cozy up with a warm bowl of soup this season, then this Thai-Inspired Shrimp Coconut Noodle Soup is what you’re looking for!
This soup is loaded with curry-seasoned shrimp, tender baby bok choy, rich coconut milk broth, chewy noodles, and funky Thai ingredients that pack serious flavor into this noodle soup. Let me show you how to make it!
Shrimp Coconut Noodle Soup Ingredients
Shrimp
- 1/2 lb Shrimp I used raw peeled and deveined shrimp
- 1/2 tsp Curry Powder
- 1/4 tsp Salt
- 1 tsp Avocado Oil or any neutral oil of choice
Soup
- 2 Green Onion sliced; top and bottom divided
- 4 cloves Garlic I used 4 frozen cubes from Trader Joe’s; can also use minced or grated fresh garlic
- 2 tsp Ginger I used 2 frozen cubes from Trader Joe’s; can also use grated fresh ginger
- 1 packet Omsom Kaprow Sauce see note
- 2 tsp Chin-Su Sauce or sriracha; more or less based on spice preference
- 4 cups Low Sodium Chicken Broth
- 14 oz Full Fat Coconut Milk I used 1 can of full-fat coconut milk
- 1 tsp Fish Sauce optional for extra flavor
- 1 stalk Lemongrass bottom part only cut into 2 inch pieces; optional for extra flavor
- 1 Baby Bok Choy quartered
- 2 blocks Ramen Noodles I used 2 blocks of Millet & Brown rice ramen noodles; can also use 2 servings of any noodle or long pasta shape of choice such as spaghetti
- Homiah Sambal Chili Crunch to serve; or the chili crunch of your choice but I HIGHLY recommend this brand
Recipe Instructions
Shrimp
- In a bowl, toss the shrimp with the curry powder and salt.
- Heat the avocado oil in a large pot over medium-high heat. Cook the shrimp for 2 minutes a side and set aside to a plate. It’s okay if they aren’t completely cooked at this point.
Soup
- In the same pot over medium heat, add another splash of avocado oil if needed. Add the sliced lighter green bottom portion of the green onions, garlic, and ginger. Cook for 1 minute until fragrant.
- Pour in the Omsom Kaprow Sauce packet and Chin-Su sauce. Stir to combine. Cook for another minute. Pour in the can of coconut milk and chicken broth. Add the optional lemongrass pieces and fish sauce if you’re adding them. Bring to a boil.
- Once boiling, add the sliced baby bok choy and cook for 2 minutes. Remove to the serving bowls with a slotted spoon. Next, add your ramen noodles until cooked through and remove to the serving bowls. If you’re using pasta such as spaghetti, consider cooking separately to prevent absorbing too much of the broth.
- Add the set aside shrimp to the soup and cook for a minute to warm up and finish cooking. Discard the lemongrass pieces before serving.
- Spoon the shrimp and broth evenly over the serving bowls with the baby bok choy and noodles. Top with the sliced darker green portion of the green onions and chili crunch as desired.
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In just over 30 minutes, you can have the most crave-worthy bowl of noodle soup ready to be slurped up! Customize this however you like. Swap out the bok choy for spinach. Switch up the shrimp for shredded chicken. Use fresh egg noodles in place of ramen noodles.
I used a few specific ingredients in this recipe such as the Omsom Kaprow Sauce and Homiah Sambal Chili Crunch, but luckily you can easily find these on Amazon, their own websites, or in stores such as Target/Whole Foods. I also included the ingredients in the Kaprow Sauce in the recipe notes if you want to add your own ingredients in place of the packet.
If you try this recipe, feel free to rate/leave a review. You can also tag me on Instagram or TikTok!
Thai-Inspired Shrimp Coconut Noodle Soup
This is a quick, easy, and super flavorful soup with a rich coconut milk broth. Load it up with noodles, vegetables, shrimp, and dinner is done!
Equipment
Ingredients
Shrimp
- 1/2 lb Shrimp I used raw peeled and deveined shrimp
- 1/2 tsp Curry Powder
- 1/4 tsp Salt
- 1 tsp Avocado Oil or any neutral oil of choice
Soup
- 2 Green Onion sliced; top and bottom divided
- 4 cloves Garlic I used 4 frozen cubes from Trader Joe's; can also use minced or grated fresh garlic
- 2 tsp Ginger I used 2 frozen cubes from Trader Joe's; can also use grated fresh ginger
- 1 packet Omsom Kaprow Sauce see note
- 2 tsp Chin-Su Sauce or sriracha; more or less based on spice preference
- 4 cups Low Sodium Chicken Broth
- 14 oz Full Fat Coconut Milk I used 1 can of full-fat coconut milk
- 1 tsp Fish Sauce optional for extra flavor
- 1 stalk Lemongrass bottom part only cut into 2 inch pieces; optional for extra flavor
- 1 Baby Bok Choy quartered
- 2 blocks Ramen Noodles I used 2 blocks of Millet & Brown rice ramen noodles; can also use 2 servings of any noodle or long pasta shape of choice such as spaghetti
- Homiah Sambal Chili Crunch to serve; or the chili crunch of your choice but I HIGHLY recommend this brand
Instructions
Shrimp
- In a bowl, toss the shrimp with the curry powder and salt.
- Heat the avocado oil in a large pot over medium-high heat. Cook the shrimp for 2 minutes a side and set aside to a plate. It's okay if they aren't completely cooked at this point.
Soup
- In the same pot over medium heat, add another splash of avocado oil if needed. Add the sliced lighter green bottom portion of the green onions, garlic, and ginger. Cook for 1 minute until fragrant.
- Pour in the Omsom Kaprow Sauce packet and Chin-Su sauce. Stir to combine. Cook for another minute. Pour in the can of coconut milk and chicken broth. Add the optional lemongrass pieces and fish sauce if you're adding them. Bring to a boil.
- Once boiling, add the sliced baby bok choy and cook for 2 minutes. Remove to the serving bowls with a slotted spoon. Next, add your ramen noodles until cooked through and remove to the serving bowls. If you're using pasta such as spaghetti, consider cooking separately to prevent absorbing too much of the broth.
- Add the set aside shrimp to the soup and cook for a minute to warm up and finish cooking. Discard the lemongrass pieces before serving.
- Spoon the shrimp and broth evenly over the serving bowls with the baby bok choy and noodles. Top with the sliced darker green portion of the green onions and chili crunch as desired.
Video
@carolbeecooks Been cooking up a storm lately. This Thai-Inspired Coconut Shrimp Noodle soup was SO flavorful and is sure to warm you up on a cold day. Who wants the recipe?! 🍜 #noodles #coconut #shrimp #souptok
♬ Lovin on Me x Truffle Butter by L BEATS – DJ L BEATS
Notes
- You can easily customize this soup with whatever vegetables you like. You can also swap out the protein or add more as desired. I recommend about 1/4 lb of shrimp per person.
- Omsom Kaprow Sauce: This is from a brand called Omsom. This stuff is awesome! You can use these sauce packets as a sauce, marinade, glaze, etc. You can buy Omsom on their website, Target, and Whole Foods.
- Here are the ingredients if you can’t find the packet, but want to include similar flavors: Gluten free oyster sauce, fish sauce, gluten free tamari soy sauce, garlic, cane sugar, thai dried chili flakes, garlic powder, dried porcini mushroom, white pepper, yeast extract
Tried this recipe?Let me know how it was!
