Mediterranean Thai Shrimp Coconut Noodle Soup
This Mediterranean Thai Shrimp Coconut Noodle Soup combines the richness of Thai coconut curry with the light, bright flavors of Mediterranean cuisine. It’s creamy, aromatic, and loaded with shrimp, noodles, and fresh vegetables — all simmered in a fragrant coconut-lime broth. The result is a cozy yet refreshing bowl of comfort that’s easy enough for weeknights but impressive enough for guests.
Total Time: 30 minutes
Servings: 3–4
Ingredients
For the Soup Base
Aromatics: 1 tbsp minced ginger, 3 cloves garlic (minced), 1 stalk lemongrass (crushed and cut into large pieces), 1–2 tsp red curry paste, 1 small red chili (sliced, optional)
Liquid: 1 can (13.5 oz) coconut milk, 3 cups chicken or vegetable broth
Seasoning: 1 tbsp fish sauce, 1 tbsp lime juice, 1 tsp brown sugar or coconut sugar
Oil: 1 tbsp vegetable or coconut oil
For the Add-ins
Protein: ½ lb (225 g) shrimp, peeled and deveined
Noodles: 5 oz rice noodles (or noodles of choice)
Vegetables: 1 cup sliced mushrooms, 1 red bell pepper (sliced), 1 cup spinach or leafy greens
For Garnish
Fresh cilantro, chopped
Lime wedges, for serving
Instructions
Prepare the noodles:
Cook the rice noodles according to package instructions. Drain and set aside.
Sauté the aromatics:
In a large pot, heat the oil over medium heat. Add ginger, garlic, lemongrass, curry paste, and red chili. Sauté for 1–2 minutes until fragrant.
Build the broth:
Pour in the coconut milk and broth. Stir to combine, then add fish sauce, lime juice, and sugar. Bring to a gentle simmer.
Add the vegetables:
Stir in mushrooms and red bell pepper. Cook for 5–6 minutes, until slightly softened.
Add the shrimp:
Add shrimp and cook for 3–4 minutes, until pink and opaque. Stir in spinach at the end until just wilted.
Combine and serve:
Divide the noodles between bowls and ladle the soup over them. Garnish with cilantro and a squeeze of fresh lime juice before serving.
Tips
Use fresh aromatics: Fresh ginger, garlic, and lemongrass are key for that deep, aromatic base. If you can’t find fresh lemongrass, use a teaspoon of lemongrass paste or zest from half a lemon for brightness.
Don’t boil the coconut milk: Once it’s added, keep the soup at a gentle simmer. Boiling can cause it to separate or become grainy.
Cook shrimp at the end: Shrimp cook fast. Add them only in the last few minutes to keep them tender and juicy. Overcooking will make them rubbery.
Balance the flavors: Thai-style soups rely on a balance of sweet, salty, sour, and spicy. Adjust lime juice, fish sauce, or sugar at the end until the flavor feels rounded.
Remove lemongrass before serving: It adds great flavor during simmering, but it’s fibrous and not pleasant to chew.
Serve immediately: The noodles can soak up the broth if they sit too long. Combine them in the bowl just before serving rather than letting them sit in the pot.
Variations
Make it vegetarian: Skip the shrimp and use tofu or chickpeas. Swap fish sauce for soy sauce or tamari.
Add Mediterranean touches: Stir in a handful of sun-dried tomatoes or roasted red peppers for extra depth and color.
Creamier version: Add a tablespoon of peanut butter or tahini to the broth for a nutty richness.
Make it spicy: Increase red curry paste or add chili oil for a bolder kick.
Switch the noodles: Try glass noodles, soba noodles, or even whole-grain spaghetti for a different texture.
Add more veggies: Broccoli florets, zucchini ribbons, or snow peas work beautifully in this soup.
Low-carb option: Replace noodles with spiralized zucchini or shirataki noodles for a lighter version.
Boost the protein: Add an egg on top, or mix in shredded chicken or white fish along with the shrimp.
Q&A
Q: Can I use frozen shrimp for this soup?
A: Yes. Thaw them completely and pat dry before adding to the soup. Add them directly near the end of cooking so they don’t overcook.
Q: What can I use instead of fish sauce?
A: For a vegetarian or milder option, use soy sauce, tamari, or a splash of coconut aminos. You can also mix soy sauce with a dash of lime juice for a closer match in flavor.
Q: How do I store leftovers?
A: Store the soup and noodles separately in airtight containers. Keep in the fridge for up to 3 days. Reheat the broth gently on the stove and add the noodles just before serving.
Q: Can I make it ahead of time?
A: Yes, the broth can be made a day in advance. Just don’t add the shrimp or spinach until you’re ready to serve to keep them fresh.
Q: How do I make it creamier or richer?
A: Add a bit more coconut milk, a spoonful of peanut butter, or drizzle with a little sesame oil at the end for a richer texture.
Nutrition
(per serving)
(Approximate, for 4 servings)
Calories: 390
Protein: 25 g
Fat: 18 g
Carbohydrates: 34 g
Fiber: 3 g
Sugar: 6 g
Sodium: 680 mg
Conclusion
This Mediterranean Thai Shrimp Coconut Noodle Soup blends the warmth of Thai spices with the freshness of Mediterranean ingredients, creating a balanced, vibrant, and nourishing meal. The creamy coconut broth, tender shrimp, and roasted vegetables come together beautifully in one comforting bowl. It’s quick enough for a weeknight but flavorful enough to feel special — especially when topped with a squeeze of lime and a handful of fresh herbs.