This easy and quick Thai coconut shrimp soup with Asian noodles is delicious and comes together in under 20 minutes! It has great flavor from chili powder seasoning, fresh jalapeños, lime juice, coconut milk and more. You can use ramen, soba or hokkien noodles, your choice!
Why make this recipe?
- This soup makes a satisfying meal, is full of complex and perfectly balanced flavors and is very quick and easy to make. (For more soups like that, be sure to also check out this broccoli sausage soup and this chicken paprika soup!)
- You don't need any specialty ingredients (like fish sauce or red curry paste) for this recipe. This soup requires only a few pantry staples.
What's in the soup?
This soup is made with flavorful ingredients that you typically find in Thai food recipes, like coconut milk, shallot, garlic, jalapeno and lime juice. Chicken broth and chili powder seasoning (a spice blend made from ground chili peppers, herbs and spices) add flavor and the needed umami to the soup.
What type of shrimp are best for this soup?
Extra large shrimp work well for this soup but you can use any size shrimp you like. You can leave the tails on for a prettier presentation or take them off before cooking.
What type of Asian noodles are best for this soup?
You can use ramen, soba or hokkien noodles for this recipe.
How to make it:
See full ingredients & instructions in the recipe card below!
This soup is very simple to make and you only need one pot.
Step 1. Saute the vegetables on medium heat.
Step 2. Add garlic, chicken broth, coconut milk and chili powder seasoning.
Step 3. Bring the soup to a simmer, then add the shrimp and cook through.
Step 4. Add the noodles, then sprinkle with lime juice and chopped cilantro (optional) and serve.
Frequently asked questions:
Yes, it's possible to overcook shrimp in soup but it's easy to prevent that from happening. As long as you add the shrimp at the end of the cooking process and only cook them for a few minutes, they won't overcook.
Shrimp only need a few minutes to cook, therefore you should add shrimp to soup at the end of the cooking process.
The level of spiciness in this soup is determined by the chili powder seasoning and the fresh jalapeno peppers. Use mild chili powder seasoning for a milder flavor and medium chili powder seasoning for more heat.
The heat in the jalapeños sits almost entirely in the ribs and seeds, so the more ribs and seeds you remove, the less spicy the soup will be.
More Asian-inspired recipes:
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Full Printable Recipe
Quick Shrimp Coconut Soup with Asian Noodles
- measuring cups and spoons
- knife and cutting board
- garlic press (optional)
- medium-size pot or Dutch oven
- wooden spoon
- ½ tablespoon vegetable oil
- 1 medium-sized shallot, peeled and minced
- 2 medium-sized jalapeño peppers,* minced, part of the ribs and seeds removed
- 1 large garlic clove, peeled and minced or pressed through a garlic press
- ½ teaspoon chili powder seasoning**
- 1 ½ cups chicken broth
- ½ cup coconut milk
- 6 ounces raw shrimp (I like extra large but you can use any size), thawed, peeled and deveined, tail on or off
- 3 ounces cooked Asian-style noodles, such as ramen, soba or hokkien
- a few drops of lime juice
- chopped cilantro, as garnish (optional)
- Heat the oil in a pot until shimmering. Add shallot and jalapeño and saute until slightly softened (about 2 minutes).
- Add garlic, chili powder, broth and coconut milk and bring to a boil.
- Add the shrimp, turn down the heat and simmer until the shrimp are cooked through (2-3 minutes).
- Add the noodles and heat through (a few seconds). Fill into bowls and sprinkle with a few drops of lime juice. Top with cilantro and serve.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.