Thai Shrimp and Lemongrass Noodle Soup

Name: Thai Shrimp and Lemongrass Noodle Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1¼ lb (565 g) large shrimp, peeled and deveined, peeled and deveined, pat dry with paper towels; 6 cups (1420 ml) low-sodium chicken or seafood broth; 3 stalks fresh lemongrass stalks, white and light green parts only, smashed lightly and cut into 2-inch (5 cm) pieces; 2 oz (55 g) fresh galangal root, cut into thin coins, no need to peel; 6 leaves fresh kaffir lime leaves, bruised slightly to release oils; 2 tbsp (30 ml) fish sauce; 8 oz (225 g) dried rice stick noodles (⅛-inch / 3 mm wide); 3 tbsp (45 ml) fresh lime juice, freshly squeezed; 2 whole Thai bird chilies, sliced, seeds removed for less heat (optional); ½ cup (12 g) fresh cilantro, fresh leaves, coarsely chopped; 2 whole green onion (scallion), white and green parts separated, white parts halved lengthwise and cut into 1-inch (2.5 cm) pieces, green parts thinly sliced; ½ tsp (2½ g) shrimp paste (belacan) (optional)

From the MyKitchenBank Kitchen

A fragrant, bright Thai noodle soup featuring tender shrimp in a simmered broth infused with lemongrass, galangal, and kaffir lime leaves. Rice noodles are cooked in the broth itself, absorbing all the aromatic flavors. The soup finishes with fresh lime juice and Thai bird chilies for a perfect balance of herbaceous, spicy, and tangy notes. Ready in under 45 minutes.

Prep: 15 min
Cook: 20 min
Total: 35 min
Makes: 4 bowls (about 2 cups each)

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Ingredients

4 servings

1¼ lb (565 g) large shrimp, peeled and deveined, peeled and deveined, pat dry with paper towels
6 cups (1420 ml) low-sodium chicken or seafood broth
3 stalks fresh lemongrass stalks, white and light green parts only, smashed lightly and cut into 2-inch (5 cm) pieces
2 oz (55 g) fresh galangal root, cut into thin coins, no need to peel
6 leaves fresh kaffir lime leaves, bruised slightly to release oils
2 tbsp (30 ml) fish sauce
8 oz (225 g) dried rice stick noodles (⅛-inch / 3 mm wide)
3 tbsp (45 ml) fresh lime juice, freshly squeezed
2 whole Thai bird chilies, sliced, seeds removed for less heat (optional)
½ cup (12 g) fresh cilantro, fresh leaves, coarsely chopped
2 whole green onion (scallion), white and green parts separated, white parts halved lengthwise and cut into 1-inch (2.5 cm) pieces, green parts thinly sliced
½ tsp (2.5 g) shrimp paste (belacan) (optional)

Equipment (6)

6-quart (5.7 L) heavy-bottomed pot or large saucepan
Wooden spoon for stirring
Chef's knife
Cutting board
Small bowl for the shrimp
Ladle

Steps

Before you start

Have all ingredients prepped and measured before starting—the soup cooks quickly
If using frozen shrimp, thaw them in the refrigerator for at least 2 hours or under cold running water for 10 minutes
Taste and adjust seasoning as you go; lemongrass and lime are key to the final flavor

1
Prepare the aromatic base
- In a 6-quart pot, bring the broth to a boil over medium-high heat.
- Add the lemongrass pieces, galangal coins, kaffir lime leaves, and white parts of the green onions.
- Stir in the fish sauce and optional shrimp paste.
- Reduce heat to medium and simmer uncovered for 8 minutes, allowing the aromatics to infuse the broth.
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Ready when: Broth is fragrant and aromatic
Tip: Don't skip the infusion step—this builds the depth of flavor that makes the soup special
2
Add noodles and cook
- Add the rice noodles directly to the simmering broth, stirring gently to separate them so they cook evenly.
- Maintain a gentle simmer and cook for 5–7 minutes, until the noodles are tender but still have a slight bite.
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Ready when: Noodles bend easily and absorb the broth flavor but are not mushy
Tip: Keep the heat at medium so the noodles cook gently without the broth boiling over
3
Add shrimp
- Increase the heat to medium-high.
- Add the shrimp in a single layer and stir gently.
- Cook uncovered for 3–4 minutes, stirring occasionally, until the shrimp are opaque and curled.
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Ready when: Shrimp are opaque throughout and pink, no translucent spots, internal temp 145°F (63°C)
Tip: Don't overcook the shrimp—even 30 seconds too long makes them rubbery. They cook fast.
4
Finish with acidity and heat
- Remove from heat.
- Squeeze the fresh lime juice into the pot and stir well.
- Taste the soup and adjust the seasoning with additional fish sauce (for depth) or lime juice (for brightness) as needed.
- Stir in the sliced Thai chilies.
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Ready when: Soup is balanced between savory, spicy, and tangy flavors
Tip: Add lime juice last to preserve its fresh, bright flavor—heat can make it taste bitter
5
Serve and garnish
- Ladle the soup into four bowls, dividing the noodles, shrimp, and broth evenly.
- Top each bowl with fresh cilantro and the green sliced parts of the green onions.
- Serve immediately while hot.
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Tip: Garnish right before serving so the fresh herbs stay bright and fragrant

Good to know

Tips

Toast the lemongrass and galangal in a dry pan for 1–2 minutes before adding to the broth to deepen their aromatic notes—optional but recommended
If fresh lemongrass is unavailable, frozen lemongrass works well; thaw before using. Avoid lemongrass powder, which lacks the fresh herbaceous quality
For a creamier soup, stir in 1/4 cup (60 ml) coconut milk or half-and-half after the shrimp are cooked; add it slowly while stirring
Slice extra lime wedges and serve on the side so guests can adjust tartness to their taste

Make ahead

The aromatic broth (through step 1) can be made up to 1 day ahead and refrigerated in an airtight container. Reheat gently before adding the noodles and shrimp. Do not freeze the finished soup, as the texture of the noodles and shrimp will suffer.

Storage & reheating

This soup is best served fresh and eaten immediately. Leftover soup can be refrigerated in an airtight container for up to 2 days; the noodles will absorb more broth and soften further. To reheat, warm gently on the stovetop over medium heat until hot, adding a splash of broth or water if needed. Do not freeze.

Substitutions

fresh kaffir lime leaves → Zest of 1 lime mixed into the broth at the end, or 1 tbsp fresh lime juice added earlier. Kaffir lime leaves are aromatic but can be hard to find; citrus zest or juice provides tartness and floral notes, though the flavor will be slightly different and brighter
fresh galangal root → Fresh ginger root (same amount), sliced thinly. Ginger is easier to find and will give warmth and spice, but lacks galangal's subtle piney, slightly medicinal flavor
dried rice stick noodles (⅛-inch / 3 mm wide) → 8 oz (225 g) thin egg noodles or wheat noodles, cooked separately and added to bowls. Rice noodles are traditional and light; wheat or egg noodles are sturdier but will change the soup's character slightly
large shrimp, peeled and deveined → 1.25 lb (565 g) firm white fish (halibut, cod) cut into 1-inch chunks, or diced chicken breast. Fish and chicken cook similarly to shrimp and absorb the broth flavors well, though the soup becomes less traditionally Thai