This Thai Coconut Shrimp Noodle Bowl delivers creamy coconut broth infused with aromatic Thai flavors, tender shrimp, and crisp vegetables over rice noodles. It combines simplicity with bold taste for a quick weeknight meal.
Ingredients
Gather these fresh ingredients to create the rich, spicy broth and vibrant toppings.
- 1 Can of Whole Coconut Milk
- 1 can of Light Coconut Milk
- 1 Tbsp of Red Thai Curry Paste
- 2 Tbsp of Vegetable Oil
- 1 Small Onion, thinly Sliced
- 1 Tbsp of Chopped Ginger
- 2 Cloves of Garlic, minced
- 3 inch Piece of Lemongrass, bruised
- Juice and Zest of 1 Lime
- 1 cup of Sugar Snap Peas
- About 2 cups of Roughly Torn Bok Choy
- 2 Cups of Water or Chicken Stock
- 1 Tbsp of Fish Sauce
- 1lb of Shelled and Deveined Shrimp
- 8 oz of Cooked Rice Noodles or any noodle of your choice
- Chopped Scallions, for serving
- Chopped Cilantro, For serving
Essential Equipment Guide
- Large pot
- Wooden spoon or spatula
- Cutting board
- Knife
- Zester or microplane
- Medium pot (for noodles)
- Serving bowls
Recipe Timing
Step 1: Prepare Your Mise en Place
Start by organizing all ingredients, known as mise en place, to ensure smooth cooking. Thinly slice the small onion for even cooking and a subtle sweetness that melts into the broth. Mince two cloves of garlic finely and chop one tablespoon of fresh ginger, or use ginger paste for convenience; these aromatics form the flavor base.
Bruise a three-inch piece of lemongrass by smashing it gently with the flat side of a knife to release its citrusy oils without breaking it apart. Zest and juice one lime, setting aside the vibrant green zest and tangy juice. Roughly tear about two cups of bok choy into bite-sized pieces, keeping the leaves and stems separate if desired for texture variation.
Rinse one cup of sugar snap peas and trim any tough ends. Devein and shell one pound of shrimp, leaving tails on for easy eating. Cook eight ounces of rice noodles separately according to package instructions, drain, and set aside to prevent starch from clouding the broth. Chop scallions and cilantro for garnish. This preparation takes about 15 minutes but saves time later.
Step 2: Sauté the Aromatics
Heat two tablespoons of vegetable oil in a large pot over medium heat until shimmering but not smoking. Add the thinly sliced onion, minced garlic, and chopped ginger. Sauté for four to five minutes, stirring occasionally, until the onion softens and turns translucent, releasing a fragrant aroma that fills your kitchen.
Stir in one tablespoon of red Thai curry paste and cook for about 20 seconds, allowing the paste to bloom and intensify its spicy, earthy flavors without burning. This step builds the foundational taste profile, ensuring every spoonful bursts with complexity.
Step 3: Build and Simmer the Broth
Pour in one can of whole coconut milk and one can of light coconut milk, followed by two cups of water or chicken stock for depth. Add the bruised lemongrass, one tablespoon of fish sauce for salty umami, and the lime zest and juice for bright acidity.
Stir everything together thoroughly to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 20 minutes.
During this time, the lemongrass infuses the broth with subtle lemony notes, the coconut milks create a velvety texture, and flavors meld into a harmonious balance. Skim any foam that rises to the surface for a clearer broth. This simmering phase is crucial for developing the soup’s signature creaminess and spice.
Step 4: Cook Noodles Separately
While the broth simmers, boil the rice noodles in a separate medium pot of salted water as per package directions, usually three to five minutes for al dente texture. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Toss with a touch of oil if needed. Cooking noodles apart keeps the broth pristine and allows flexibility in portioning.
Step 5: Add Shrimp and Vegetables
After 20 minutes, increase heat slightly to medium. Add the prepared shrimp, roughly torn bok choy, and sugar snap peas directly into the simmering broth. Stir gently to submerge everything. Simmer for an additional five minutes, or until shrimp turn pink, opaque, and curl into a C-shape, indicating perfect doneness.
The bok choy wilts slightly for tenderness, while snap peas retain a crisp snap. Taste the broth now; adjust seasoning with extra fish sauce for saltiness or a pinch of salt if needed. Avoid overcooking to preserve vegetable crunch and shrimp juiciness.
Step 6: Finish and Serve
Stir in a handful of chopped cilantro to brighten the dish with fresh herbal notes. Divide cooked rice noodles into four serving bowls as the base. Ladle the hot shrimp and vegetable broth generously over the noodles.
Top each bowl with chopped scallions and additional cilantro for color and crunch. Serve immediately while steaming hot, encouraging slurping for the full experience. No extra lime is needed due to the full lime zest and juice already incorporated.
Comprehensive Cooking Tips
Mastering this recipe involves attention to details that elevate it from good to exceptional. Select high-quality red Thai curry paste from a reputable brand, as it varies greatly; taste it first and adjust quantity if it’s intensely spicy to suit your heat tolerance.
Fresh lemongrass provides the best infusion, but if unavailable, substitute with two stalks of lemongrass tea or one teaspoon of lemongrass paste, adding it later to avoid overpowering. Use full-fat coconut milk for creaminess, but light versions prevent greasiness; shake cans well before opening to blend the cream and water.
For shrimp, opt for large wild-caught if possible for superior flavor and texture; pat dry before adding to ensure even cooking. When sautéing aromatics, medium heat prevents scorching the garlic, which can turn bitter. Simmering the broth uncovered allows flavors to concentrate, but watch the heat to avoid splitting the coconut milk, which happens if boiled vigorously.
Taste iteratively: the fish sauce adds umami but can be swapped for soy sauce or tamari in vegan versions. Vegetables shine when added last; under five minutes keeps bok choy tender and snap peas vibrant green. Rice noodles absorb broth beautifully, but overcooking makes them mushy, so al dente is key. For deeper flavor, infuse stock with shrimp shells beforehand, simmering them for 10 minutes then straining.
Customize spice by adding fresh Thai chilies during sautéing. Leftovers store well in airtight containers for two days; reheat gently on stovetop with a splash of water to loosen. This dish reheats better than most soups due to coconut’s stability. Experiment with noodle types like soba or udon for variety. Pairing with crusty bread soaks up broth luxuriously.
Freezing is not ideal as coconut milk separates, but components freeze separately. Fresh herbs are non-negotiable for contrast. Serve family-style for sharing, passing garnishes around. This recipe scales easily; double for crowds. Track timing precisely for first-timers.
Nutritional Information
Approximate values per serving based on standard ingredient data.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 28g |
| Carbohydrates | 35g |
| Fat | 22g |
| Fiber | 4g |
| Sodium | 850mg |
Pairings
- Steamed jasmine rice to soak up extra broth.
- Fresh spring rolls with peanut dipping sauce.
- Thai iced tea for sweet contrast.
- Crisp cucumber salad with rice vinegar.
Variations
- Swap shrimp for chicken breast slices, poached in broth.
- Use tofu for vegan version, pressing to remove water.
- Add mushrooms or bell peppers for more veggies.
- Incorporate cooked rice instead of noodles for low-carb.
Thai Coconut Shrimp Noodle Bowl Recipe: With Step By Step Photos
This Thai Coconut Shrimp Noodle Bowl delivers creamy coconut broth infused with aromatic Thai flavors, tender shrimp, and crisp vegetables over rice noodles. It combines simplicity with bold taste for a quick weeknight meal.
- Total Time: 1 Hr 5 Mins
Ingredients
- 1 Can of Whole Coconut Milk
- 1 can of Light Coconut Milk
- 1 Tbsp of Red Thai Curry Paste
- 2 Tbsp of Vegetable Oil
- 1 Small Onion, thinly Sliced
- 1 Tbsp of Chopped Ginger
- 2 Cloves of Garlic, minced
- 3 inch Piece of Lemongrass, bruised
- Juice and Zest of 1 Lime
- 1 cup of Sugar Snap Peas
- About 2 cups of Roughly Torn Bok Choy
- 2 Cups of Water or Chicken Stock
- 1 Tbsp of Fish Sauce
- 1lb of Shelled and Deveined Shrimp
- 8 oz of Cooked Rice Noodles or any noodle of your choice
- Chopped Scallions, for serving
- Chopped Cilantro, For serving
Instructions
Start by organizing all ingredients, known as mise en place, to ensure smooth cooking. Thinly slice the small onion for even cooking and a subtle sweetness that melts into the broth. Mince two cloves of garlic finely and chop one tablespoon of fresh ginger, or use ginger paste for convenience; these aromatics form the flavor base.
Bruise a three-inch piece of lemongrass by smashing it gently with the flat side of a knife to release its citrusy oils without breaking it apart. Zest and juice one lime, setting aside the vibrant green zest and tangy juice. Roughly tear about two cups of bok choy into bite-sized pieces, keeping the leaves and stems separate if desired for texture variation.
Rinse one cup of sugar snap peas and trim any tough ends. Devein and shell one pound of shrimp, leaving tails on for easy eating. Cook eight ounces of rice noodles separately according to package instructions, drain, and set aside to prevent starch from clouding the broth. Chop scallions and cilantro for garnish. This preparation takes about 15 minutes but saves time later.
Step 2: Sauté the AromaticsHeat two tablespoons of vegetable oil in a large pot over medium heat until shimmering but not smoking. Add the thinly sliced onion, minced garlic, and chopped ginger. Sauté for four to five minutes, stirring occasionally, until the onion softens and turns translucent, releasing a fragrant aroma that fills your kitchen.
Stir in one tablespoon of red Thai curry paste and cook for about 20 seconds, allowing the paste to bloom and intensify its spicy, earthy flavors without burning. This step builds the foundational taste profile, ensuring every spoonful bursts with complexity.
Step 3: Build and Simmer the BrothPour in one can of whole coconut milk and one can of light coconut milk, followed by two cups of water or chicken stock for depth. Add the bruised lemongrass, one tablespoon of fish sauce for salty umami, and the lime zest and juice for bright acidity.
Stir everything together thoroughly to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 20 minutes.
During this time, the lemongrass infuses the broth with subtle lemony notes, the coconut milks create a velvety texture, and flavors meld into a harmonious balance. Skim any foam that rises to the surface for a clearer broth. This simmering phase is crucial for developing the soup’s signature creaminess and spice.
Step 4: Cook Noodles SeparatelyWhile the broth simmers, boil the rice noodles in a separate medium pot of salted water as per package directions, usually three to five minutes for al dente texture. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Toss with a touch of oil if needed. Cooking noodles apart keeps the broth pristine and allows flexibility in portioning.
Step 5: Add Shrimp and VegetablesAfter 20 minutes, increase heat slightly to medium. Add the prepared shrimp, roughly torn bok choy, and sugar snap peas directly into the simmering broth. Stir gently to submerge everything. Simmer for an additional five minutes, or until shrimp turn pink, opaque, and curl into a C-shape, indicating perfect doneness.
The bok choy wilts slightly for tenderness, while snap peas retain a crisp snap. Taste the broth now; adjust seasoning with extra fish sauce for saltiness or a pinch of salt if needed. Avoid overcooking to preserve vegetable crunch and shrimp juiciness.
Step 6: Finish and ServeStir in a handful of chopped cilantro to brighten the dish with fresh herbal notes. Divide cooked rice noodles into four serving bowls as the base. Ladle the hot shrimp and vegetable broth generously over the noodles.
Top each bowl with chopped scallions and additional cilantro for color and crunch. Serve immediately while steaming hot, encouraging slurping for the full experience. No extra lime is needed due to the full lime zest and juice already incorporated.
- Prep Time: 15 Mins
- Cook Time: 50 Mins
