Name: Thai Coconut Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon coconut oil; 4 green onions (sliced); 1 teaspoon fresh ginger (grated); 1 lemongrass stalk (sliced); 3 tablespoons Thai red curry paste; 4 cups low-sodium chicken stock; 1 can (14 oz / 400 g) coconut milk; 4 oz shiitake mushrooms (sliced); 4 oz rice noodles; 1/2 pound raw shrimp; 2 tablespoons fish sauce; 1 tablespoon lime juice; A handful of fresh cilantro

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My super easy Thai coconut soup is creamy, fragrant, and loaded with plump shrimp, shiitake mushrooms, and rice noodles in a deliciously rich red curry broth. Everything happens in one pot, and you can have it on the table in just 30 minutes.

If you love a good noodle soup as much as I do, try my Thai green curry soup or the classic tom kha gai soup.

Bowl of Thai coconut shrimp soup with rice noodles, fresh herbs and lime wedges on a dark background.

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Whenever I'm craving Thai takeout, but I don't feel like leaving the house, I make this Thai coconut soup.

It's easy enough to throw together even on the busiest of weeknights because there's hardly any chopping involved.

I make it using three whole tablespoons of Thai red curry paste, which might seem like a lot, but once you add the coconut milk in, the broth ends up simply bold and warming without being fiery, and of course you can adjust the amount of curry paste to your taste.

And since this is a coconut soup where I cook the rice noodles right in the pot along with the shrimp, it transforms into a proper dinner and not just a simple starter.

Why you'll love this Thai coconut soup

It's ready in just 30 minutes from start to finish.
Most of the flavor comes from your favorite jar of Thai red curry paste.
The noodles and shrimp cook right in the broth, so you don't need to use multiple pots.

Close-up of Thai coconut soup with shrimp, rice noodles, mushrooms and fresh cilantro.

What you'll need

Coconut oil - I like to use coconut oil in this soup because it adds a subtle coconut flavor from the start, but you can use any neutral oil.

Green onions - I only use the white and light green parts in the soup and save the darker green parts for the topping.

Fresh ginger - I grate the ginger with a microplane for this soup so it melts right into the broth.

Lemongrass - Remove the tough outer layers of the lemongrass and only use the pale bottom third of the stalk. Also make sure that you slice it as thinly as you can.

Thai red curry paste - Use your favorite here, and keep in mind that brands vary a lot in heat. Start with less if your favorite is fiery.

Chicken stock - Low sodium is perfect here because the curry paste and fish sauce are salty.

Coconut milk - Full-fat coconut milk is the best for a very creamy broth.

Shiitake mushrooms - You can use fresh or dehydrated shiitake mushrooms. If you use the latter, rehydrate them for at least 15 minutes in hot water before adding them to the soup.

Overhead view of creamy Thai coconut shrimp soup with rice noodles in a black bowl.

Rice noodles - thin vermicelli or flat pad Thai noodles are both great here. Just make sure you check the cooking times indicated on the package.

Shrimp - Raw, peeled and deveined shrimp is perfect, but you can also use frozen shrimp after thawing it.

Fish sauce + lime juice - This combination brings seasoning and brightness to the whole pot right at the end.

Pro tip

Fry the curry paste in the coconut oil with the ginger and lemongrass for one minute before adding any liquid so it fully releases its flavor.

How to make Thai coconut soup

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Heat the coconut oil in a large pot over medium heat. Add the sliced green onions, ginger, and lemongrass, and cook for 2-3 minutes. Add the Thai red curry paste and cook for one minute, stirring often.

Next, pour in the chicken stock, stir well to combine and bring the broth to a gentle simmer. Stir in the coconut milk and mushrooms and simmer for 5 minutes.

Adding curry paste to cooked scallions, ginger and lemongrass.

Add the rice noodles and shrimp and cook for 2-3 minutes, until the noodles are tender and the shrimp is pink.

Raw shrimp being added to Thai coconut soup with mushrooms and coconut milk.

Turn off the heat, then stir in the fish sauce and lime juice; taste and adjust the seasoning. Top with fresh cilantro and serve immediately.

Thai coconut soup garnished with fresh cilantro and green onions in a pot.

Substitutions and variations

You can leave out the shrimp, or swap it for chicken by simmering thinly sliced chicken breast in the broth for 5-6 minutes before adding the noodles.
Alternatively, you can make your Thai coconut soup vegetarian with vegetable stock, tofu, and soy sauce instead of fish sauce.
If you don't have fresh lemongrass, you can use the zest of a lime or a tablespoon of lemongrass paste.

Recipe tips and notes

Keep your soup at a gentle simmer after adding the coconut milk to avoid splitting.
If using frozen shrimp, it's best to thaw it first and then pat it dry before adding to the pot.
I used thin rice noodles that cook in only 2-3 minutes. If you want to use thicker pad Thai noodles, add them along with the mushrooms as they need 6-8 minutes to cook.

What to serve with Thai coconut soup

Chicken shrimp fried rice for a takeout-style spread
Crispy sweet chili chicken on the side
Extra lime wedges and chili oil at the table

Leftovers and storage

You can store this soup in an airtight container in the fridge for up to two days.
Reheat it gently on the stove with a splash of water or stock. Don't bring it to a hard boil, or the shrimp will turn rubbery.
You can technically freeze this soup, but it's best to do it without the noodles or shrimp. You can keep the broth in the freezer for up to three months and simply add the noodles and shrimp fresh when reheating.

More recipes you'll love

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