Thai Coconut Curry Shrimp Noodle Soup

The pot lid rattles and you know dinner is almost ready. It9s kinda funny, how that little rattle sounds like a countdown to yum. You catch the scent of coconut and spices filling the kitchen and your tummy starts doing a happy dance all on its own. This soup, it9s just what you need after a long day that leaves you feeling wiped but still craving something tasty.

Pulling off this Thai Coconut Curry Shrimp Noodle Soup is easier than you9d think. The cooling hum from your pressure cooker helps you feel like a kitchen pro, even if you9re rushing after work or just craving simple comfort. It9s packed with bright flavors of lime, fresh herbs, and that rich coconut milk goodness that kinda hugs your insides.

You spot those pink, plump shrimp swimming in a curry broth hecka creamy and spicy at the same time. The noodles get perfectly tender under that gentle pressure build and that quick release moment? Always feels like a mini victory. It9s simple, comforting, and a little fancy without overdoing it.

Why This Recipe Works Every Single Time

• You get juicy shrimp cooked perfectly without ever overcooking them.
• The curry paste and chili garlic paste bring the right spicy kick that9s balanced by smooth coconut milk.
• Lemongrass and fresh herbs add a fresh brightness that wakes up every bite.
• Pressure cooker makes the noodle texture perfect fast, no mushy mess.
• Fish sauce and soy sauce layer in that umami flavor that keeps you going back for more.
• The soup thickens slightly after cooling, so it9s kinda like a cozy hug in a bowl.
• You can easily adjust the heat and broth amount to fit your mood or party size.

Everything You Need Lined Up

• 2 tablespoons unsalted butter
• 1 lb jumbo shrimp, peeled and deveined
• ½ large yellow onion, diced
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 red bell pepper, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon red curry paste
• 1 teaspoon chili garlic paste

These basics get you started but don9t forget about the rest: fish sauce and soy sauce to up that umami, a double dose of coconut milk for creaminess, and chicken stock to stretch it out just right. Lemongrass sticks, cilantro stems, and mint sprigs add that special fresh flair. And how could you skip those Japanese dried chili pods for a little heat?

Don9t forget rice noodles to soak up all that flavorful broth when you serve. Oh and salt is your friend, but you gotta taste as you go cause the fish and soy sauce already bring plenty.

The Exact Process From Start to Finish

1. First things first, melt butter in your pressure cooker pot over medium heat with the sealing ring in place. Toss in diced onion and red bell pepper. Let them soften for about 5-7 minutes till the onion9s translucent and sweet smells fill the air.
2. Turn the heat higher to medium high. Add minced garlic and ginger. Stir for just about a minute till you smell that fragrant goodness. Don9t let it burn95gonna be quick here.
3. Now stir in lime juice, fish sauce, soy sauce, and chicken stock. Give it a good mix and let sit for another minute while you whisk in the coconut milks until smooth.
4. Time to seal the lid. Pop in your lemongrass sticks (whole but bruise 91em with the back of your knife to release flavor), cilantro stems, mint sprigs, and chili pods. Lock the lid, set your valve to sealing. Wait for pressure build then cook on high for 8-10 minutes.
5. Once done, use quick release to let that valve hiss and all that pressure out fast. Remove the lid carefully. Now fish out all the herb bits and chili pods, tossing them out.



6. Add the rice noodles and shrimp into the broth. Stir frequently for about 5-6 minutes until noodles are soft and shrimp are pink and cooked through. Taste and add salt if you need it.
7. Serve it up with fresh cilantro, mint, thin slices of jalapeño and green onion. You9re gonna feel like you nailed this dinner thing.

Time Savers That Actually Work

• Use pre-peeled and deveined shrimp from the store cause peeling takes forever and you gotta get to dinner faster.
• Grab pre-minced garlic and ginger if you9re in a rush95it won9t ruin the flavors much and you save chopping time.
• Swap fresh lemongrass with a lemongrass paste or powder if you can9t find the stalks. Just keep the amount moderate so it doesn9t overwhelm the soup.
• Cook the rice noodles separately in boiling water. Then toss 91em in your soup when you9re ready to eat to avoid the noodles soaking up too much broth or turning mushy.

When You Finally Get to Eat

You bring that bowl up to your face and the steam hits you with warm, spicy coconut aroma that just makes your mouth water even more. Each spoonful has this comfy mix of creamy coconut milk and bold red curry heat balancing perfectly.

Shrimp are juicy and tender, noodles slick with flavorful broth that9s got a hint of fresh herbs and lime keeping things bright. That little flicker of chili heat keeps it interesting without making you sweat.

And that fresh cilantro or mint garnish? It9s a cool splash on top that kinda finishes the whole experience with a lovely snap of freshness. You9ll be thinking about this soup long after the last slurp.

How to Store This for Later

• Refrigerate: Pour your leftover soup into an airtight container. It keeps good for 3-4 days. Give it a good stir when reheating cause the coconut milk might separate a bit.
• Freeze: Freeze in portions if you want. Use freezer-safe containers or bags, and it9ll keep around 2-3 months. Thaw overnight in the fridge before reheating gently on the stove.
• Reheat tips: Warm it slow on the stove instead of a microwave if you can. Stir often to keep everything mixed smooth and to avoid hotspots. If the soup9s too thick, add a splash of water or stock to loosen it up.

What People Always Ask Me

• Q: Can I make this soup spicier? Absolutely! Just add more chili garlic paste. You could even toss in some sliced fresh chilies or a dash of cayenne if you like it crazy hot.
• Q: Do I have to use both types of coconut milk? Not really. Using just full-fat coconut milk works fine and makes it richer. Low fat just cuts the creaminess a bit.
• Q: Should I bruise or chop the lemongrass? Bruising lemongrass whole lets it infuse flavor without getting stringy bits in your soup. Chopping might kick up more flavor but it9s trickier to fish out later.
• Q: How do I avoid mushy noodles? Quick cook them separately in boiling water and add them last. Or add noodles at the very end in the cooker for only a few minutes. Don9t pressure cook them or they9ll get mushy fast.
• Q: Can I swap shrimp for something else? Sure thing. Chicken pieces, tofu, or even firm fish work well. Adjust cooking times as needed for your swap.
• Q: What9s the best way to release pressure here? Quick release is your best bet after the cook time. It gets that valve hiss going and stops cooking right away so shrimp don9t turn rubbery.

Thai Coconut Curry Shrimp Noodle Soup

This Thai Coconut Curry Shrimp Noodle Soup blends rich coconut milk, spicy curry paste, and juicy shrimp in a silky broth. Made fast in a pressure cooker with rice noodles, lemongrass, fresh herbs, and a kick of chili, it's the ultimate comforting bowl for any night of the week.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 day d 25 minutes mins

Total Time 1 day d 45 minutes mins

Servings: 4 people

Cuisine: Italian

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main ingredients

• 2 tablespoons unsalted butter
• 1 lb jumbo shrimp peeled and deveined
• 0.5 large yellow onion diced
• 2 garlic cloves minced
• 1 inch fresh ginger minced
• 1 red bell pepper diced
• 1 tablespoon fresh lime juice
• 1 tablespoon red curry paste
• 1 teaspoon chili garlic paste
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 cans coconut milk one full fat, one light
• 3 cups chicken stock
• 2 lemongrass stalks bruised
• 0.25 cup cilantro stems
• 0.25 cup mint sprigs
• 4 Japanese dried chili pods
• 8 oz rice noodles
• Salt to taste
• fresh cilantro for garnish
• green onion and jalapeño slices for garnish

Equipment

• 1 Pressure cooker Electric, such as Instant Pot

Method

 

Instructions

1. Melt butter in your pressure cooker over medium heat with the sealing ring in place. Add onion and red bell pepper and sauté for 5–7 minutes until softened.
2. Increase heat to medium-high. Add garlic and ginger. Stir just for a minute until fragrant.
3. Add lime juice, fish sauce, soy sauce, and chicken stock. Stir well.
4. Whisk in coconut milk until mixture is smooth.
5. Add lemongrass, cilantro stems, mint sprigs, and chili pods. Seal the lid, set valve to sealing.
6. Cook under high pressure for 10 minutes.
7. Use quick release to safely release pressure. Open the lid carefully.
8. Remove and discard the lemongrass, chili pods, and herb stems.
9. Add rice noodles and shrimp. Stir gently and cook for 5–6 minutes until done.
10. Taste the soup and adjust salt if necessary.
11. Serve in bowls and garnish with fresh cilantro, mint, green onion, and jalapeño slices.

Notes

For extra flavor, let soup rest a few minutes before serving to let herbs infuse longer. Use full-fat coconut milk for richer flavor, or substitute shrimp with chicken or tofu for variety. Adjust heat by increasing chili garlic paste or adding fresh chilies.