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Thai noodle and vegetable soup
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5 from 2 votes

Thai coconut shrimp noodle soup

Course Soup
Cuisine Thai
Keyword Noodle soup
Prep Time 15 minutes
Cook Time 10 minutes


  • 4 oz rice noodles approximately 115 grams
  • 1 tbsp oil
  • 1 lb tofu approximately 450 grams
  • 14 oz coconut milk
  • 2 tbsp Thai green curry paste
  • 2 tsp fish sauce optional
  • 2 tbsp brown sugar optional
  • 32 oz low sodium organic vegetable/chicken broth approximately 1 liter
  • 1 lb shrimp/chicken optional
  • 1 cup sliced bok choy
  • 1 red bell pepper sliced
  • 1/2 cup chopped spring/green onions
  • 2 red chilies sliced
  • 1 cup bean sprouts


  • Cook the rice noodles according to package instructions, refresh in running water and set aside.
  • Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
  • To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar, and broth and bring to a boil.
  • Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
  • Add cooked rice noodles and bean sprouts and turn off heat.
  • Check for seasonings. Serve hot.