Go Back
Homemade Thai Shrimp Noodle Soup photo
Print Recipe Save it for later

Thai Shrimp Noodle Soup

This Thai Shrimp Noodle Soup is a flavor-packed bowl of comfort! Enjoy fresh shrimp, aromatic spices, and creamy coconut in every slurp.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 packages instant ramen noodles
  • 2 1/2 cups water
  • 2 stalks lemongrass white part only, pounded and bruised
  • 6 leaves kaffir lime leaves bruised
  • 5 slices fresh galangal
  • 1 unit tomato cut into wedges
  • 6 oz. shrimp medium-sized, shelled and deveined
  • 2 oz. white mushrooms cut into pieces
  • 3 tablespoons Nam Prik Pao Thai roasted chili paste
  • 1 tablespoon fish sauce or to taste
  • 1/4 cup evaporated milk
  • 3 tablespoons lime juice
  • Cilantro leaves for garnishing

Instructions

  • In a large pot, combine 2 1/2 cups of water, the bruised lemongrass, kaffir lime leaves, and galangal slices. Bring the mixture to a boil over medium-high heat.
  • Once boiling, add the tomato wedges and white mushrooms to the pot. Let them simmer for about 5 minutes.
  • Next, add the shrimp to the pot. Cook for 3 to 4 minutes or until the shrimp turn pink and are cooked through.
  • Stir in the Nam Prik Pao and fish sauce, adjusting to taste. Then, pour in the evaporated milk and lime juice.
  • In a separate pot, cook the instant ramen noodles according to package instructions. Once cooked, drain and set aside.
  • To serve, place a portion of noodles in a bowl, ladle the hot broth over the noodles, and garnish with cilantro leaves.

Equipment

  • Large Pot
  • Knife and cutting board
  • Measuring Spoons
  • Slotted spoon

Notes

  • Use fresh shrimp for the best flavor.
  • Feel free to add more vegetables for extra nutrition.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.