Dinner · Thai

Thai Curry Noodle Soup with Shrimp

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · August 6, 2026

This is the kind of bowl that comes together faster than takeout can arrive. Green curry paste and coconut milk build a rich, fragrant broth in minutes, while shrimp and udon noodles make it filling enough for dinner. Fresh herbs, chili, and scallions on top keep every spoonful bright.

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Thai Curry Noodle Soup with Shrimp

Why you'll love this

  • On the table in about 15 minutes.
  • One pot, easy cleanup.
  • Cozy, warming, and full of fresh flavor.
  • Easy to swap in whatever vegetables you have.

EveryDayMeal recipe

Thai Curry Noodle Soup with Shrimp

Prep
5m
Cook
10m
Total
15m
Serves
2
Level
Easy

Ingredients

  • 1 teaspoon vegetable oil
  • 1 tablespoon Thai green curry paste
  • about 4 cups (8 ounces) stir-fry vegetables
  • about 5 ounces raw large shrimp, peeled
  • 2/3 cup coconut milk
  • 1 cup vegetable stock
  • 9 ounces udon noodles
  • a small handful fresh cilantro
  • a small handful fresh basil
  • 1 red chili, thinly sliced
  • 2 scallions, thinly sliced

Equipment

  • Medium saucepan
  • Cutting board
  • Sharp knife
  • Ladle

Instructions

  1. Heat the vegetable oil in a saucepan over medium heat, then add the green curry paste and cook for about 1 minute, stirring, until it smells fragrant and toasty. This wakes up the spices so the broth tastes deep instead of flat.
  2. Add the stir-fry vegetables and shrimp and cook for about 3 minutes, until the shrimp turn mostly pink and start to curl. Do not overcook them here, since they will finish in the broth.
  3. Pour in the coconut milk, vegetable stock, and udon noodles, then bring everything up to a boil. Reduce the heat to a gentle simmer and cook for about 5 minutes, until the noodles are tender and the vegetables are cooked but still have a little bite.
  4. Divide the soup between two bowls and top with the cilantro, basil, sliced red chili, and scallions. Serve right away while the broth is hot and the herbs are fresh.

Tips from the kitchen

  • Taste the broth before serving and add a splash of fish sauce or a squeeze of lime if it needs more punch.
  • Buy peeled, deveined shrimp to save time, and pat them dry before cooking so they sear instead of steam.
  • If your udon comes vacuum-packed and precooked, add it in the last 2 minutes just to heat through.

Estimated nutrition per serving: 480 cal · 26g protein · 55g carbs · 18g fat

Make it your own

  • Use red curry paste instead of green for a slightly sweeter, warmer broth.
  • Swap the shrimp for sliced chicken, tofu, or extra vegetables.
  • Use rice noodles or ramen if you do not have udon on hand.

Storing & make-ahead

This soup is best fresh, since the noodles keep soaking up broth. Store leftovers in an airtight container in the fridge for up to 2 days, and add a splash of stock when reheating gently on the stove.

Good to know

Can I use frozen shrimp?
Yes. Thaw them fully and pat dry before cooking so they do not water down the broth.
Is this soup very spicy?
It has a mild to medium kick from the curry paste. Leave out the fresh chili on top for a gentler bowl.
Can I make it ahead?
Make the broth ahead and store it separately, then cook the noodles and shrimp fresh when you are ready to eat.
What can I use instead of udon?
Rice noodles, ramen, or even spaghetti work in a pinch. Adjust the simmer time to the package directions.

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