Panang Curry Rice Noodle Soup with Shrimp

If you want a perfect combination of a traditional curry mixed with a creamy noodle soup, this Panang Curry Rice Noodle Soup with Shrimp recipe is perfect for you. It takes the nutty and delicious flavors of panang curry and mixes it with a creamy rice noodle soup. And the best part of it all is its super simple. It also would be great with any variation of veggies. I used carrots, mushrooms and bok choy but it would be great with bell peppers, beans or really any other vegetable you have on hand. I recommend using Mae Ploy Panang Curry Paste as I find its the best flavor of any of the ones I tried!

If you like this recipe and are looking for something similar, try my Miso and Prawn Rice Noodle Soup.

Give this recipe a try and leave a review below!

Print Recipe


Curry paste mix ingredients

  • 3 tbsp panang curry paste
  • 1 large tbsp peanut butter

Soup ingredients

  • 1 tbsp coconut oil
  • 1 shallot diced
  • 1 red chilli minced
  • 1 tbsp garlic minced or shredded
  • 2 large carrots diced
  • 8-10 medium mushrooms
  • 2 (13.5 oz) can coconut milk (2 – 100ml cans)
  • 4 cups chicken bone broth (1000 mL)
  • 8 oz vermicelli rice noodles (200 g)
  • 1/2 lb shrimp (250 g) deveined and shelled
  • Toppings: lime, cilantro, green onion
  • 2 bok choy heads stem removed


  • In a small bowl, mix together the peanut butter and curry paste until well combined and set aside.
  • Heat a large pot over medium-high heat. Add coconut oil until melted. Immediately add the diced shallot and sauté for 1-2 minutes until the shallot begins to become translucent.
  • Add the diced chilli and ginger into the pot and combine for 1 minute. Add carrots and mushrooms (or any other veggie of choice). Sauté for 3-5 minutes.
  • Once the veggies start to become more tender, add the combined curry paste mixture. Mix thoroughly with veggies so that it is well distributed. Cook the paste mixture for 2 minutes.
  • Add the coconut milk and broth to the pan and bring to a simmer. Allow the soup to simmer for 5 minutes, stirring frequently.
  • Add the uncooked rice noodles to the pot and cook for 6-8 minutes until fully cooked.
  • Add the bok choy and the shrimp to the simmering pot. Cook for 2 minutes or until shrimp are cooked through and then remove from the heat.
  • Serve immediately and top with fresh squeezed lime, green onions and fresh cilantro.

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