Thai Noodle Soup

Coconut milk, fresh garlic, fresh basil and shrimp tie together for a light, fresh and delicious soup!

Course Main Course
Cuisine Thai
Keyword thai soup
Servings 4 people


  • 2 Tbsp. Canola or Sesame Oil
  • 3 Garlic Cloves, diced
  • 1 Tbsp. Thai Red Curry Paste
  • 1-2 Cups Small Fresh Shrimp (peeled, deveined, without tails) OR 2 Cups Shredded Rotisserie Chicken
  • 1 tsp. Garlic Salt
  • 6 Cups Chicken Broth or Chicken Stock
  • 1 1/2 Cups Unsweetened Coconut Milk
  • 4 tsp. Brown Sugar
  • 4 Tbsp. Fish Sauce
  • 1 Cup Sugar Snap Peas
  • 1/2 8 oz. Package Rice Noodles
  • 2 Scallions (sliced)
  • 2 Tbsp. Finely chopped fresh basil
  • 4 Tbsp. Lime Juice
  • 1-2 Jalapenos, sliced (Optional)
  • 1/2 Green Onion (garnish)


  1. Heat oil in a large pot or Dutch oven over medium heat. Season shrimp or chicken with garlic salt, to taste. Add shrimp or chicken to the pot and cook until cooked through and warm, about 4-5 minutes; set aside.

  2. Add the curry paste and garlic to remaining oil in the empty pot and cook for 1 minute, stirring regularly. (Be careful not to burn the garlic.)

  3. Add the chicken stock, coconut milk, fish sauce and brown sugar and bring to a boil.

  4. Add the sugar snap peas and rice noodles. Reduce heat to medium-high and simmer for 5 minutes or until noodles are tender. 

  5. Add the shrimp or chicken, scallions and jalapeños. Simmer for 2 minutes.

  6. Remove from the heat and stir in basil and lime juice.

  7. Ladle into bowls and garnish with extra basil leaves, green onion and jalapeno. Enjoy! :)