Spicy Coconut Curry Shrimp Noodle Soup
with Cabbage & Scallions
- Shellfish
- Tree Nuts
- Wheat
This hearty Thai-inspired curry noodle soup is simmered with garlic and scallions and packed with tender pan-seared shrimp, cabbage, and carrots in a creamy coconut broth. Load it up with springy ramen noodles, then finish with a squeeze of fresh lemon juice for a beautifully balanced, comforting, and crave-worthy meal in a quick 20 minutes.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Curry Powder
1 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Scallions
4 ounce
Coleslaw Mix
4.5 ounce
Ramen Noodles
(Contains: Wheat)
½ unit
Chili Pepper
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Finely chop half the chili (whole chili for 4 servings). Quarter lemon.
Rinse shrimp* under cold water, then pat dry with paper towels.
Heat a drizzle of oil in a large pot over high heat. Add shrimp, scallion whites, garlic, and ½ tsp salt (1 tsp for 4 servings). Cook, undisturbed, until lightly browned, 2 minutes.
Add coleslaw mix and chopped chili. (TIP: Use less chili if you prefer a milder soup.) Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, 2-3 minutes more.
Stir stock concentrates, curry powder, 1½ cups water, and 1 tsp sugar into pot with shrimp and veggies (use 3 cups water and 2 tsp sugar for 4 servings).
Cover and bring to a boil. Cook until veggies are tender, 2-4 minutes. Reduce heat to low.
While soup cooks, add noodles to pot of boiling water. Cook, stirring occasionally, until al dente, 1-2 minutes.
Drain, then rinse noodles under cold water, 30 seconds.
Stir coconut milk, drained noodles, and juice from two lemon wedges (four wedges for 4 servings) into pot with soup. Cook, stirring, until warmed through, 30-60 seconds.
Taste and season with salt and pepper if desired.
Divide soup between bowls. Squeeze juice from remaining lemon wedges over soup and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, coconut-curry taste, though some found it mild and wanted more spice or depth 🌶️.
- Ease of prep: Quick and easy to make, with several praising it as a perfect weeknight meal.
- Suggestions: Consider adding ginger, lime, or extra veggies like mushrooms or broccoli for more flavor and texture.
- Leftovers: Noodles tend to absorb broth overnight, making leftovers less soupy; some found it better fresh.
- Appearance: Purple cabbage can turn the soup an unappealing color; using green cabbage might improve visual appeal.
Reviews from our home cooks
This soup is one of our favorites. It is spicy enough (I add the entire chili) yet balanced with the coconut milk addition. Very, very tasty.
I like the flavor of this a lot. I hope you will carry it more often or basically the same recipe with chopped chicken instead of the shrimp either would be good. Some fresh basil leaves also enhance it and make it more like Thai Curry.
Tastes good. Love the coconut and green curry. Came out a little thick. With the carrots and red cabbage packaged together, if this isn't cooked for a few days the purple from the cabbage seeps into the carrots and ends up coloring the entire dish. This is fine, but I can imagine others being turned off by it.
Surprisingly delicious and creamy. Not spicy at all even though you add a chili. My 2 yo even loved it. The shrimp was a little over cooked by the end, maybe it doesn't need to be cooked so long in the initial cook.
The recipe cards make it so easy and I really love coconut curry. With just a little bit of spice and creamy coconut it was a great dish.
It has an exciting coconut taste. (In a good way.) I liked what the noodles added to this dish. I don't know if I would include the chicken next time. The purple from the cabbage leached into the chicken pieces on my leftovers. It was not an appetizing look (purple chicken).
Love it!! Absolutely delicious!! Giving my local restaurant for coconut soup noodle a run for their money!!
I cooked the noodles in the sauce so as not to dirty another pot. It made the soup thicker but it was delicious and less watery. I enjoyed the flavors in this one a lot.
Very flavorful, texture perfect, generous portion of shrimp, appreciate being able to control the level of spice.
Very bland, not enough curry flavor. Also the noodles absorbed all of the liquid so it's definitely not a soup - more like a saucy noodle bowl. Shrimp in menu photo are significantly larger than what is provided. Pretty disappointing meal.
