One Pot Shrimp Noodle Soup | Good Food Discoveries (2024)

This One Pot Shrimp Noodle Soup is my go-to dinner recipe on busy weeknights when I’m craving something comforting and delicious. It’s ridicilously easy shrimp soup recipe -everything cooks together in a single pot, minimizing cleanup and maximizing flavour.
Ready in just 20 minutes!

WHAT IS SHRIMP NOODLE SOUP

One Pot Shrimp Noodle Soup is a fusion of Thai-inspired flavours with a comforting noodle soup base. It’s a hearty and nutritious dish featuring juicy shrimp, crisp vegetables, and silky ramen noodles, all simmered in a fragrant broth infused with garlic, ginger, and red curry paste. It’s ridiculously easy to make one-pot recipe, ready within just a couple of minutes!

INGREDIENTS YOU’LL NEED

• Fresh shrimp or prawns: Choose large, juicy shrimp or prawns. You can also use frozen ones, but you need to thaw them in the fridge before cooking.
• Vegetables: Use garlic and ginger to build the base of this soup. I also add carrots, snow peas, broccoli, and red bell pepper, but you can use vegetables of your choice!
• Red curry paste: This Thai ingredient packs a punch with its blend of red chilies, lemongrass, galangal, and spices, infusing the soup with a warmth and amazing flavours.
• Coconut milk: Creamy coconut milk lends richness and a hint of sweetness to the broth, balancing out the spices and adding a creamy texture.
• Ramen noodles: These quick-cooking noodles soak up the flavours of the broth and taste amazing.

HOW TO MAKE ONE POT SHRIMP NOODLE SOUP

Please note:This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Sauté garlic, ginger and red curry paste. In a large pot, heat vegetable oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute, allowing the spices to bloom and release their aroma.

Step 2: Add remaining ingredients. Add all remaining ingredients to the pot – ramen noodles, carrots, snow peas, broccoli, red bell peppers, shrimp, vegetable broth, coconut milk, soy sauce, and lime juice.

Step 3: Simmer. Bring the soup to a gentle simmer, then cover and cook for about 5-7 minutes until the vegetables are tender and the shrimp are cooked through.

Step 4: Serve and enjoy. Serve the One Pot Shrimp Noodle Soup straight away, garnished with chopped cilantro and sliced chilli for extra heat.

STORING AND FREEZING

If you have leftovers of this shrimp noodle soup, you can store them in an airtight container in the refrigerator for up to 3 days. However, I recommend storing noodles separately as they soak up the liquid from the soup and can become mushy.

TOP TIPS

• Don’t overcook the shrimp: Shrimp cook quickly, so be sure to simmer soup just for about 5-7 minutes to prevent them from becoming tough and rubbery.
• Customize to your taste: Feel free to adjust the amount of red curry paste, soy sauce, and lime juice according to your preferred level of spiciness and acidity.
• Get creative with toppings: Experiment with different garnishes such as sliced green onions, crushed peanuts, or a drizzle of chilli oil for extra heat.

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One Pot Shrimp Noodle Soup

Recipe by Magda Gonczaruk | Good Food Discoveries

0.0 from 0 votes

Course: Dinner, SoupsCuisine: AsianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

See Also

20 Soups That Celebrate Flavor

Cooking time

5

minutes

Calories per serving

425

kcal

Total time

20

minutes

One Pot Shrimp Noodle Soup is a fusion of Thai-inspired flavours with a comforting noodle soup base. It’s a hearty and nutritious dish featuring juicy shrimp, crisp vegetables, and silky ramen noodles, all simmered in a fragrant broth infused with garlic, ginger, and red curry paste. It’s ridiculously easy to make one-pot recipe, ready within just a couple of minutes!

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INGREDIENTS

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 1 tablespoon ginger, minced

• 1 1/2 tablespoons red curry paste

• 8 oz (200g) dry ramen noodles

• 2 carrots, sliced

• 1 cup snow peas/mangetouts, trimmed

• 1 cup broccoli florets

• 1/2 red bell pepper, thinly sliced

• 1 lb (450g) fresh shrimp/prawns, peeled and deveined

• 6 cups (1.5 litre) vegetable broth

• 1 can (400g) coconut milk

• 2 tablespoons soy sauce

• 1 lime, juiced

• Fresh cilantro/coriander, chopped, for garnish

• Red chilli, sliced, for garnish

DIRECTIONS

• In a large pot, heat some oil over medium heat. Add minced garlic and ginger, and sauté for about 1 minute until fragrant.
• Stir in the red curry paste and cook for another minute.
• Add all remaining ingredients to the pot (ramen noodles, carrots, snow peas, broccoli, red bell peppers, shrimp, vegetable broth, coconut milk, soy sauce and lime juice), bring to a simmer then cover and cook for about 5-7 minutes until vegetables are tender and shrimps cooked through.
• Taste the soup and adjust the seasoning if needed.
• Serve the shrimp noodle soup hot, garnished with chopped cilantro and sliced chilli if desired.

Notes

• Serve this shrimp noodle soup right after cooking. Ramen noodles tend to absorb liquid rapidly and become mushy.
• To store, transfer it to an airtight container and refrigerate for up to 3 days. I recommend storing noodles separately.
• The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Nutrition Facts

• Total number of serves: 4
• Calories: 425kcal
• Carbohydrates: 49.7g
• Protein: 36.5g
• Fat: 10.1g
• Saturated Fat: 14g
• Polyunsaturated Fat: 0.1g
• Potassium: 482.6mg
• Fiber: 5.5g
• Sugar: 10.6g

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