Rich, creamy, and full of bold Thai flavor — this Thai Shrimp Soup is ready in just 25 minutes! A fragrant blend of coconut milk, red curry, juicy shrimp, and fresh vegetables makes it the perfect weeknight comfort meal.
Ingredients (Serves 4)
- 8 oz (225g) raw shrimp, peeled and deveined
- 1 tbsp coconut oil
- ¼ tsp salt
- 7 oz (200g) rice noodles (or ramen, vermicelli, soba, etc.)
- 1 small shallot, finely chopped
- 3 tbsp Thai red curry paste
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 4 cups (950ml) chicken or seafood broth
- 14 oz (1 can) unsweetened coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ¼ tsp red chili flakes (optional)
- 1 red bell pepper, thinly sliced
- 5 oz cremini mushrooms, sliced
- 1 tbsp lime juice + wedges for serving
- 2 cups baby spinach
- Fresh cilantro, for garnish
Instructions
1️⃣ Cook the Noodles
Prepare noodles according to package instructions. If using vermicelli, soak in warm water for 10–15 minutes until soft. Drain and set aside.
2️⃣ Brown the Shrimp
In a large pot, heat coconut oil over medium-high. Add shrimp, season with salt, and cook for 1–2 minutes per side until just pink and lightly browned. Remove and set aside.
3️⃣ Build the Broth
In the same pot, sauté shallots for 1 minute. Stir in garlic, ginger, and red curry paste. Cook until fragrant, about 2 minutes.
Add broth, coconut milk, fish sauce, brown sugar, and chili flakes (if using). Stir well.
Add bell pepper and mushrooms. Simmer for 5 minutes until vegetables are tender.
Stir in spinach and let wilt for 30 seconds. Finish with lime juice.
4️⃣ Assemble the Bowls
Divide the cooked noodles among bowls. Ladle hot soup over the noodles. Top with browned shrimp.
Garnish with cilantro and serve with lime wedges.
Quick Info
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: ~544 per serving
Tips & Variations
- Make it vegetarian: Swap shrimp for crispy tofu and use veggie broth.
- Use other greens: Try bok choy, kale, or Thai basil.
- Customize the spice: Use less curry paste for milder flavor or add chili oil for heat.
- Switch proteins: Great with chicken, scallops, or mixed seafood.
- Change the noodles: Use egg noodles, glass noodles, or soba for a different texture.
Frequently Asked Questions
Can I use frozen shrimp?
Yes—just thaw and pat dry before cooking.
Is this soup dairy-free and gluten-free?
Yes! Coconut milk is naturally dairy-free. Use gluten-free noodles for a GF option.
Can I make this ahead?
Yes. Store the broth and noodles separately in the fridge for up to 3 days.
Can I freeze it?
Not recommended. The coconut milk and noodles don’t freeze well.
What to Serve with Thai Shrimp Soup
- Crispy spring rolls or dumplings
- Light Asian salad with sesame dressing
- Thai-style slaw
- Garlic fried rice or jasmine rice on the side
📌 Why You’ll Love This Soup
✅ Bold Thai flavors in 25 minutes
✅ Cozy comfort with a creamy coconut broth
✅ Perfect balance of heat, sweetness, and citrus
✅ Easily customizable with noodles and veggies
✅ Better-than-takeout and budget-friendly!
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) whole milk
- 2 large eggs
- ½ cup (128g) sour cream
- ½ cup (110g) vegetable oil
- 1 tsp vanilla extract
- 1 tsp espresso powder (optional for deeper flavor)
- 1 cup (240ml) hot water
For the Chocolate Ganache:
- 16 oz (450g) chocolate (milk, dark, or a combo), chopped
- 2 cups (480ml) heavy cream
Instructions
1️⃣ Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
- In a large bowl, sift together flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, whisk milk, eggs, sour cream, oil, and vanilla until smooth.
- Combine wet and dry ingredients. Mix until smooth and lump-free.
- Dissolve espresso powder in hot water. Stir into the batter.
- Divide batter evenly among pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10 mins, then transfer to wire racks.
2️⃣ Make the Ganache
- Place chopped chocolate in a heatproof bowl.
- Heat cream in a saucepan over medium heat until steaming (not boiling).
- Pour hot cream over chocolate. Let sit for 1–2 minutes.
- Stir until smooth and glossy. Let cool to a spreadable consistency.
3️⃣ Assemble the Cake
- Level cake layers with a serrated knife. Slice each layer in half to create 6 thin layers.
- Spread ganache between layers, stacking them evenly.
- Cover the top and sides with remaining ganache.
- For rustic: Swirl it casually like the iconic Matilda cake.
- For polished: Smooth the ganache and add a chocolate drip.
Quick Info
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Cool & Assemble: 1 hour
- Total Time: ~1 hour 45 minutes
- Servings: 12
- Calories: ~520 per slice (approx.)
Tips & Variations
- Ganache tip: Use high-quality chocolate for the best flavor.
- Add raspberry jam or crushed nuts between layers for extra texture.
- Espresso powder enhances chocolate flavor without making it taste like coffee.
- To make it dairy-free, sub in plant-based milk, cream, and butter.
- Store leftovers in an airtight container for up to 3 days (or freeze for 2 months!).
FAQs
Can I make this cake ahead of time?
Yes! Bake the layers and make the ganache up to 2 days in advance. Store cakes at room temp (wrapped), ganache in fridge.
What if I only have 2 pans?
No problem. Bake in two batches—batter can rest at room temp while the first ones bake.
Can I freeze it?
Absolutely! Wrap the fully assembled cake tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge.
Serving Suggestions
- Top with shaved chocolate, berries, or a dusting of cocoa powder
- Pair with vanilla ice cream, coffee, or a bold red wine
- Serve as a birthday showstopper or a weekend treat!
📌 Why You’ll Love It
✅ Moist, rich, and deeply chocolaty
✅ Easy homemade ganache
✅ Great for beginners and pros
✅ Freezer-friendly
✅ The BEST chocolate cake you’ll ever bake!
