Name: Thai Noodle Soup with Shrimp & Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 4 garlic cloves, minced; 3 tablespoons red curry paste; 3 tablespoons ginger paste or fresh minced ginger; 2¼ cups lite coconut milk; 4½ cups low-sodium chicken broth; 6 oz brown rice Pad Thai noodles; ¾ teaspoon salt (plus more to taste); 1 red bell pepper, chopped; 1¼ cups zucchini, chopped; 12 oz raw large shrimp, peeled & deveined; 3 cups thinly sliced Napa cabbage

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Short Description

A light and fragrant Thai-inspired soup featuring red curry, coconut milk, rice noodles, shrimp, fresh vegetables, and cabbage—comforting yet vibrant and full of flavor.

Why You’ll Love This Recipe

Aromatic and spicy from curry paste and ginger
Creamy coconut broth with tender shrimp and crisp vegetables
Filling but light thanks to rice noodles and lean protein
Ready in under 30 minutes, perfect for quick dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil
4 garlic cloves, minced
3 tablespoons red curry paste
3 tablespoons ginger paste or minced fresh ginger
2¼ cups lite coconut milk (well shaken before opening)
4½ cups low-sodium chicken broth
6 oz brown rice Pad Thai noodles
¾ teaspoon salt (plus more to taste)
1 red bell pepper, cut into ½-inch pieces
1¼ cups zucchini, chopped
12 oz raw large shrimp, peeled & deveined
3 cups thinly sliced Napa cabbage
Salt, to taste

Directions

Heat the coconut oil in a large nonstick or cast-iron saucepan over medium-high heat. Add minced garlic, red curry paste, and ginger. Stir frequently and cook for about 2–3 minutes until fragrant.
Pour in the lite coconut milk and chicken broth. Bring to a rolling boil, then add the rice noodles and ¾ teaspoon salt. Cook until the noodles are nearly al dente—about 4 minutes.
Stir in the red bell pepper and zucchini, and cook for 2–3 minutes, or until the zucchini begins to soften.
Add the shrimp and cook for approximately 1 minute, or until they turn pink and firm.
Gently fold in the Napa cabbage and cook for an additional 1 minute, just until wilted.
Adjust seasoning with salt if needed. Ladle into bowls and serve immediately.

Servings And Timing

Servings: Makes about 4 servings
Prep Time: ~10 minutes (chopping and prepping ingredients)
Cook Time: ~15 minutes
Total Time: Approximately 25 minutes

Variations

Substitute shrimp with firm tofu, chicken, or sliced mushrooms for a vegetarian version
Use rice vermicelli, soba, or udon noodles in place of Pad Thai noodles
Stir in bean sprouts, fresh cilantro, or Thai basil just before serving for added crunch and flavor
Add a splash of lime juice or fish sauce to brighten up the broth
Increase heat with sliced fresh chilies, Thai chili flakes, or more red curry paste

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 2 days
Reheat gently on the stove over medium heat—add a splash of broth to loosen if it thickens
Note: Noodles may absorb liquid and soften with storage; fresh noodles are best served immediately

FAQs

1. Can I use a different protein instead of shrimp?

Yes—sliced chicken, tofu, or mushrooms are great alternatives. Adjust cooking time accordingly.

2. Can I make it vegan?

Use vegetable broth and replace shrimp with tofu or mushrooms; add a splash of coconut aminos or tamari for umami.

3. Can I prep the broth ahead of time?

Yes—make the base ahead and refrigerate. Add noodles, vegetables, and shrimp fresh when ready to serve.

4. Are there gluten-free options?

Yes—ensure your curry paste and broth are gluten-free. Brown rice noodles are naturally gluten-free.

5. Should I rinse the rice noodles before cooking?

No—cook them directly in the broth for best texture and flavor absorption.

6. Can I increase the heat level?

Absolutely—add more curry paste or a pinch of chili flakes or fresh chili slices to suit your spice preference.

7. Can I use full-fat coconut milk for richer flavor?

Yes—full-fat will make the broth creamier and more luxurious.

8. Is there a substitute for ginger paste?

Fresh grated ginger works well; use about 1 tablespoon. Jarred ginger paste is convenient and effective.

9. How can I prevent overcooking the shrimp?

Add shrimp at the end and cook only until they turn pink and curl—about 1 minute.

10. Can I add noodles after storing leftovers?

Yes—store the broth separately, then cook fresh noodles when reheating to maintain texture.

Conclusion

This Thai Noodle Soup with Shrimp & Cabbage is quick, flavorful, and full of character—red curry heat, creamy coconut richness, tender shrimp, and crisp vegetables in every spoonful. Ideal for dinner parties or easy weeknight meals, with plenty of room to customize based on your pantry and spice preferences.

Maggie

Thai Noodle Soup with Shrimp & Cabbage