Thai Coconut Curry Soup with shrimp is a satisfying and nutritious meal, made with whole-grain Udon noodles, fresh shrimp, chicken broth and coconut milk.
I just love Thai cuisine. I love the flavors, the textures, and the beautiful colors in Thai dishes. This coconut curry soup is one of my favorites and the base is so versatile. I added fresh shrimp for a healthy, lean protein. I also used a whole grain Udon rice noodle in this dish. Udon noodles are wide and flat and typically made with wheat flour. There is so much that you can do with this simple, but flavorful soup recipe.
What To Serve With Thai Coconut Curry Soup
Optional add-ins are cooked diced chicken, scallions, cilantro, peanuts, tofu, chiles and a garnish of Thai basil. The yellow curry paste used in this soup can be found at your local Asian market, or you can do what I did and purchase it from your favorite Thai restaurant.
I called up my favorite local spot and asked them if I could buy a ¼ cup of their homemade yellow curry paste. They were happy to package it up for me and it is much better than the store-bought version. If you have the ingredients on hand, you can definitely make your own. This soup makes a nutrient-dense, healthy wintertime meal.
How To Make Thai Coconut Curry Soup with Shrimp
*Adapted from Martha Stewart Living
10 oz whole grain rice noodles (udon)
1 tablespoon safflower oil
¼ cup plus 1 tablespoon Thai yellow curry paste
4 cups chicken stock (use stock not broth for best flavor)
13.5 oz can unsweetened coconut milk
1 ½ cups fresh shrimp, peeled, deveined and tails removed
½ English cucumber, thinly sliced or diced
Boil noodles according to package directions. Drain, rinse under cold water and toss with 1 teaspoon oil. Heat remaining oil in a medium saucepan (I used a dutch oven) over medium heat. Add curry paste and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk, reduce heat to medium and add shrimp. Cook until shrimp just turn pink and take off the heat. Stir in noodles. Cut a lemon in half and squeeze 1 half into the saucepan. Cut remaining half into 4 wedges. Ladle into bowls and garnish with cucumber and lemon wedges.
*You can add optional toppings listed above. Delish!!
Thai Coconut Curry Soup with Shrimp
- 10 oz whole grain rice noodles udon
- 1 tablespoon safflower oil divided
- 5 tablespoon Thai yellow curry paste
- 4 cups chicken stock use stock not broth for best flavor
- 13.5 oz can unsweetened coconut milk
- 1 lemon
- 1 ½ cups fresh shrimp peeled, deveined and tails removed
- ½ English cucumber thinly sliced or diced
- Boil noodles according to package directions. Drain, rinse under cold water and toss with 1 teaspoon oil.
- Heat remaining oil in a medium sauce pan (I used a dutch oven) over medium heat. Add curry paste and cook, stirring, until fragrant, 1 to 2 minutes.
- Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk, reduce heat to medium and add shrimp. Cook 2-3 minutes, until shrimp just turn pink, then remove pan from heat.
- Stir in noodles. Cut lemon in half and squeeze 1 half into the saucepan. Cut remaining half lemon into 4 wedges.
- Ladle into bowls and garnish with cucumber slices and lemon wedges.
- Mocha Protein Shake - March 15, 2023
- San Marzano Pizza Sauce - March 13, 2023
- Whipped Feta Dip with Roasted Tomatoes and Olives - March 6, 2023
Subscribe for 5 protein-packed one-dish dinners delivered straight to your INBOX!
These 5 easy protein-packed one-dish recipes make mealtime a breeze!
Lisa @ Lisa's Dinnertime Dish
This is such a beautiful dish, Amee! I can't believe how easy it sounds to make!
That soup looks like Christmas in a bowl! 🙂 Thanks for an enticing recipe and your thoughts on healthy eating. You showed that you don't have to give up FLAVOR!
Lovely dish. I also love Thai cuisine! Thanks for sharing the recipe 🙂
I just made this with green curry (cut down to 1 tbs) because my local grocer didn't have yellow. I also added lemon zest with the juice. Delicious!
I love the green curry modification Korovieva! Glad you loved it!
Can I use curry powder? I couldn't find yellow paste and they were out of green so the only paste I found was red.
They really aren't interchangeable. The curry powder is more Indian based with turmeric and the Thai curry paste has an entirely different flavor. It usually contains fresh coriander, fresh garlic, fresh chilies, etc.