Thai Noodle Soup with Shrimp

This soup is so good and it is fairly quick if you can get your hands on some decent Thai green curry paste. The ones that are sold in health food stores are usually quite nice. I often make this soup mid week because it doesn't take too much time to prepare opposed to Thai soups in general (with one million ingredients that need chopping and preparing). This is also quite a filling soup and there is almost no limit to which ingredients you can put in there such as more vegetables, tofu, chicken, more sea food and so one. You can also make this soup vegan (just omit the shrimp). Note that it is EXTREMELY important to only use MILD Thai green curry paste, otherwise you might set your mouth on fire. When food is too spicy I don't enjoy it so adjust according to your taste. If you can only find very hot curry paste, you might need to add more coconut milk, more water, more soy milk and a little more of agave nectar.

Note that the Thai curry paste I normally use does not contain nuts, however if you are allergic always read the labels carefully.

A delightful soup, perfect for mid week

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free

This recipe is easy to make:

  • Vegan

Thai Noodle Soup with Shrimp

Serves 2-3 people


  • 200 grams pak choi, chopped coarsely
  • 400 millilitres water
  • 1-2 yeast free vegetable stock cubes
  • 50 grams green beans, sliced in 1 centimetre (0.4 inch) pieces
  • 1 pepper (red), sliced thinly
  • 5-6 tablespoons MILD Thai green curry paste
  • 125 grams rice noodles (or any noodles you prefer)
  • 100 grams shrimp (or tofu/chicken/fish)
  • 400 millilitres coconut milk


  1. Chop the 200 grams pak choi coarsely. Place in a bowl.
  2. Place the 1-2 vegetable stock cubes and 400 millilitres in a medium saucepan and let boil.
  3. Slice the green beans in 1 centimetre (0.4 inch) pieces.
  4. Halve the pepper, discard the stem and scoop out the seeds. Slice thinly.
  5. Add the green beans and pepper to the saucepan. Boil for 2 minutes or until the vegetables soften slightly.
  6. Add the 5-6 tablespoons Thai green curry paste to the saucepan. Stir well.
  7. Note: If you are using chicken, add here and cook for 7-10 minutes.
  8. Add the 125 grams rice noodles and heat for 3-4 minutes or until cooked.
  9. Add the 100 grams shrimp, the pak choi and 400 millilitres coconut milk. Heat for a few minutes without boiling.
  10. Serve in deep bowls (and chopsticks if you have them).


  • Instead of rice noodles you can use soba noodles or udon noodles (note that they contain gluten).
  • Be careful that the Thai curry paste you purchase does not contain additives or sugar, that it is low in fat and does not contain MSG (Monosodium Glutamate or any other rubbish). I recommend buying organic curry paste from a health food store.
  • If you use chicken, please use free range chicken.
  • If you can't find pak choi, you can use spinach or kale instead.
  • Pak choi is also called hakusai, bai cai or Chinese cabbage. You will find it in the lettuce section in larger supermarkets or supermarkets that specialise in Asian foods.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.    
  • You can use regular stock cubes instead of yeast free ones.
  • You can use chicken stock instead of vegetable stock.
  • If you have any leftover coconut milk, pour into an ice cube tray and use later.

Comments about this recipe

11. Jun. 2011

Ha! since you made this soup for me, Its all I crave for but you need to email me a simpler receipe as where I live we dont get Thai curry paste, sorry!

11. Jun. 2011

Hey can use this recipe here instead, where you make your own curry paste: Or I could just do take away and send you some :)