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bowl containing thai shrimp curry zucchini noodle soup on a dark background

Thai Shrimp Curry Noodle Bowls

  • Author: Chelsea at
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai


These shrimp curry noodle bowls are packed with veggies and lots of color! Change up this vibrant soup by trying different veggies or using chicken instead of shrimp.


  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1 teaspoon freshly grated ginger
  • 1/2 orange bell pepper
  • 1/2 red bell pepper
  • 1 cup sugar snap peas
  • 2 (13.5 ounce) cans full fat coconut milk
  • 1 pound raw shrimp, peeled and deveined
  • 1 large (or 2 small) zucchini, ends chopped off
  • 2 tablespoons fresh lime juice
  • 3 tablespoons fresh chopped cilantro, plus more for garnish
  • 2 green onions, sliced thin


  1. Heat 1 tablespoon olive oil in a pot over medium-high heat. Add the shallots, bell pepper, and sugar snap peas, cooking for 2 minutes or until just beginning to soften. Add the garlic, ginger, and shrimp, cooking for an additional 2 minutes or until the shrimp begin to turn pink. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and give everything a good stir. Bring to a boil.
  2. While waiting for the curry to boil, spiralize the zucchini using the spiralizer’s instructions. Once the curry boils, add the zucchini noodles and cook for 1-2 minutes, until tender-crisp (they will continue to cook when served, so you don’t want to cook them all the way quite yet).
  3. Stir in the lime juice and cilantro. Divide the curry between 4 bowls and top each bowl with fresh cilantro and sliced green onions. Serve immediately.

Keywords: shrimp curry noodle bowls