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Shrimp Noodle Soup Recipe

Author: Angel Hickman Peterson


  • One pack of noodles cooked according to package instructions
  • 3/4 pound of cleaned , shelled, deveined shrimps with tail on
  • 3 tbsp of Thai Red Curry Paste
  • 2 tsp of fish sauce
  • 1 Can of Coconut milk
  • 1 inch fresh ginger grated
  • 3 fat cloves of garlic , minced
  • 1 stalk of lemon grass , thinly sliced
  • 2 1/2 Cups of chicken stock
  • 1/4 Cup of chopped cilantro , loosely packed
  • 1 large head of bok choy , chopped
  • Zest of a whole lime
  • Juice of half a lemon or 1 lime
  • 2 stalks of green onion , thinly sliced (for garnishing)
  • Salt and freshly cracked black pepper to taste
  • 1 tbsp of oil


  • Heat oil in a medium sized sauce pan and fry the ginger, garlic and lemongrass till fragrant.
  • Add the Thai red Curry Paste, chopped cilantro, lime zest and cook for 3 to 4 minutes,
  • add the fish sauce, coconut milk, bok choy, season with salt and pepper and simmer for few minutes.
  • Add the chicken broth and let it cook for few more minutes.
  • Add the shrimps and cook till they turn pink. Stir in the noodles, take it off the heat.
  • Add the lime juice, garnish with sliced green onions and serve hot.