Name: Thai Coconut Shrimp Noodle Soup (Instant Pot and Stove Top)
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4
Cuisine: Thai
Ingredients: 24 large raw peeled shrimp (prawns); 100g (3.5oz) of wide rice noodles, dry; 1-2 tbs of fish sauce; 4 cups (960ml) of low sodium chicken or vegetable stock (broth); 1 cup (240ml) of coconut milk; 2 green bell peppers, chopped; 2 carrots, halved and sliced thinly into strips; fresh chopped cilantro (coriander); salt and black pepper; cooking oil spray (I used coconut); 1 scallion; 2 cloves of garlic; 1 tbs of fresh ginger root; a handful of fresh cilantro (coriander); 2 green chilli's; 1 fresh lemongrass stalk, trimmed and out dried leaves removed.; 1 tbs of sukrin gold (or another sweetener of choice); juice of a small lime; pinch of salt

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This delicious Thai Coconut Shrimp Noodle Soup is ready in less than 20 mins, made with fresh ingredients and tastes amazing!!

Thai Coconut Shrimp Noodle Soup in grey speckled ceramic pan with scattered lime slices and cilantro

A Quick Soup for Lunch or Dinner

Today was grocery shopping day and it took forever.

Being a foodie means grocery shopping never involves a quick dash around the grocery store. It also rarely involves one grocery store as I like to go to various different places if I have certain meals or recipes planned for the week.

This time of year is my favourite time for grocery shopping, as there is such a wonderful selection of vegetables, included different types of squash as we move into the fall season.

Usually, when I get home from grocery shopping and get all the food away, I often have produce that needs to be used up, and what better way to use it up than with a deliciously tasty and filling soup that can be ready in minutes.

On hand this week was some carrots and green peppers (homegrown too), so figured they would be perfect in a yummy Thai Noodle Soup

close up of Thai Coconut Shrimp Noodle Soup in grey speckling ceramic pan topped with chopped cilantro

Gluten-Free Noodles

The great thing about a Thai style soup is that generally, they tend to include rice noodles (or regular rice) which of course are a great option for anyone following a gluten-free diet.

I like to use the wide rice noodle for my soups, rather than the thin vermicelli varieties. But any rice noodle works perfectly in this soup.

One thing that is worth mentioning however, is that different brands of rice noodles can have different cooking instructions, some taking longer to cook than others. It just means you may need to adjust the cooking time ever so slightly.

Light or Full-Fat Coconut Milk?

I use regular canned coconut milk, it just gives a much creamier soup and you really do not need much of it at all.

When cooking dishes, don't be put off by the calories of certain ingredients. Remember that once divided into portions, you are not looking at a huge amount of calories anyway.

Use light coconut milk if you want to, just be aware that the saucy part to the soup is not going to be quite as creamy.

Choosing the coconut milk for this Thai Coconut Shrimp Noodle Soup, opt for the canned varieties (like Aroy-d, Biona etc), don't use the carton varieties which are more of a drinking coconut milk.

close up of Thai Coconut Shrimp Noodle Soup in grey speckled ceramic pan showing handle

Homemade Thai Green Curry Paste

Not quite a traditional Thai Green Curry Paste, but it really packs flavour into this soup and was just a combination of some ingredients I had such as

spring onions
garlic
fresh ginger root
fresh cilantro (coriander)
green chilli's
fresh lemongrass stalk
1 tbs of sweetener of choice
juice of a small lime
pinch of salt

If you really want to skip time, then you can use some jarred Thai Green Curry Paste, my version, of course, is free, fresh and delicious.

For the paste you do need a mini food processor, to grind up all the ingredients, I use my Kitchenaid Mini Food Processor which is perfect for this. A mortar and pestle will work too if that is all you have.

Instant Pot Thai Coconut Shrimp Noodle Soup

As well as cooking this yummy soup on the stovetop, it can also be made in an Instant Pot or Pressure Cooker and is so quick it's prob my go-to soup when I need something fast and filling on the table.

If you haven’t heard of an Instant Pot you are seriously missing out. It is the best kitchen gadget I have purchased. I would even put it above my actifry and that’s saying something.

A a 7in1 cooker, and it slow cooks, pressure cooks, saute’s, has settings for soup, chilli, rice, porridge etc

Wondering what else you can make in the Instant Pot? Check out these Instant Pot (Pressure Cooker Recipes)

serving of Thai Coconut Shrimp Noodle Soup in 2 white bowls, one with spoon plus scattered lime slices and cilantro in the background

Want more Soup Recipes?

Here are some other delicious soup recipes

or head on over to my Full Recipe Index with over 850 delicious Slimming Eats and Weight Watchers recipes all fully searchable by meal type, ingredients, value and smart points etc

close up of Thai Coconut Shrimp Noodle Soup in white bowl with spoon

This recipe was originally created on 17 September 2018 and updated on the 12 September 2019

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Thai Coconut Shrimp Noodle Soup (Instant Pot and Stove Top)

Yield: SERVES 4

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

This delicious Thai Coconut Shrimp Noodle Soup is ready in less than 20 mins, made with fresh ingredients and tastes amazing!!

Ingredients

For the paste:

1 scallion
2 cloves of garlic
1 tbs of fresh ginger root
a handful of fresh cilantro (coriander)
2 green chilli's
1 fresh lemongrass stalk, trimmed and out dried leaves removed.
1 tbs of sukrin gold (or another sweetener of choice)
juice of a small lime
pinch of salt

For the soup:

24 large raw peeled shrimp (prawns)
100g (3.5oz) of wide rice noodles, dry
1-2 tbs of fish sauce
4 cups (960ml) of low sodium chicken or vegetable stock (broth)
1 cup (240ml) of coconut milk
2 green bell peppers, chopped
2 carrots, halved and sliced thinly into strips
fresh chopped cilantro (coriander)
salt and black pepper
cooking oil spray (I used coconut)

Instructions

Add the ingredients for the paste to a mini food processor and pulse until it is all finely chopped like a paste or use mortar and pestile to grind to a paste.

For the Instant Pot:

Set instant pot to saute mode
Once hot, spray with cooking oil spray
Add the paste and fry for a few minutes just to infuse the flavour.
Then add in the vegetables and fry for a further minute.
Add in the stock and fish sauce and the rice noodles and push down in the liquid.
Place lid on the instant pot, close valve (if not self sealing) and set to 1 min high pressure.
Once instant pot finishes cooking, do a quick release of the pressure.
Set to saute mode, pour in coconut milk and shrimp and heat until shrimp are cooked through (couple of mins)
Taste and season with salt and black pepper as neede
Ladle into bowls and serve topped with chopped fresh cilantro (coriander)
Enjoy!!

For the stove top

Heat a deep pot over a medium high heat
Spray with spray oil
Add the paste and fry for a couple of mins just to infuse flavor.
Pour in the stock, fish sauce, peppers and carrots and stir to combine, bring to a boil and then simmer for 5 minutes.
Then add in the rice noodles and cover and simmer for approx 5-6 minutes, until noodles are cooked.
Add coconut milk and the shrimp (prawns) and continue to simmer until shrimp are cooked through. If it need a little more liquid at this point, add in some more stock.
Taste and season with salt and black pepper as needed.
Ladle into bowls and serve topped with chopped fresh cilantro (coriander)
Enjoy!!

Notes

Please see below for full nutritional info and additional details about recipe:

Calories - scroll down to nutritional info box
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Comments

Kim says

February 17, 2019 at 7:01 am

Hi no you freeze this soup?
Shevy (Slimming Eats) says

February 17, 2019 at 8:09 pm

It’s best eaten without freezing but should be okay to freeze.
Gina Goddard says

September 13, 2019 at 3:40 am

Sounds like another winner, Siobhan. My OH doesn't like prawns (seriously, if we were married, I'd divorce him) so I plan to use cooked prawns for me and cooked shredded chicken for him. I'll add them to each bowl just before serving.

I'll be making this for a quick meal when we go on our long-anticipated fitness holiday to north Wales next week. It'll be perfect for warming us up after sea swimming/marathon training, and has a good mix of protein & carbs to replenish our energy stores.