I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Thai Curry Noodle Soup
...in your mind.
Thai Curry Noodle Soup

Thai Curry Noodle Soup

Serves 4 This is easily one of Mrs Cooking Guy’s most requested meals.


  • 2 cups chicken broth
  • 14-ounce can coconut milk
  • 1/2 -1 tablespoon curry powder
  • 1/2 tablespoon Asian chili paste
  • 2 packs Ramen noodles, uncooked & without the seasoning pack
  • 3/4 pound shrimp, raw, shell-off and de-veined (3-1/40’s or 2-1/25’s are great)
  • 1/2 red pepper, diced small
  • Green onions (scallions), cilantro and limes for garnish


  1. Put broth, coconut milk, curry and chili sauce in a small pot and bring to a boil
  2. Turn down to a simmer and add the noodles and shrimp
  3. In about 4 minutes, the noodles will be soft, the shrimp will be pink and cooked - and you’ll be eating like Thai royalty
  4. In the meantime, cook red pepper in a little oil in a non-stick pan until softened and beginning to get a little color - set aside
  5. Serve in a bowl and garnish with green onion, cilantro, diced red pepper and a squeeze of lime