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The balance of sweet and spicy flavors in this Gochujang and Coconut Shrimp Noodle Soup is just fantastic. I like to serve it over rice noodles or regular white rice for a cozy, complete dinner.
It’s #DDSoupWeek 2025, which means that every day, I’ll be sharing a different soup recipe that will warm you up from the inside out. Today’s batch features an aromatic, umami-packed broth made with grated fresh ginger, white miso paste, chicken broth, and coconut milk. But the hallmark of this recipe is gochujang paste, a fermented red chile paste that’s popular in Korean cuisine. Not only does it add a vibrant red hue to this soup, but it also brings some serious heat. If you’re sensitive to spice, you can adjust the amount of gochujang based on your taste preferences.
The shrimp add subtle sweetness and are such a great source of protein. Because this recipe calls for medium-sized shrimp, they’ll cook quickly—probably more quickly than you’d expect—so keep an eye on them so they don’t turn tough. Within just 20 minutes, you’ll have this nourishing and colorful soup on the table!
Ingredients:
- Avocado Oil
- Shallots
- Red Bell Pepper
- Garlic Cloves
- Fresh Ginger
- Gochujang Paste
- White Miso Paste
- Low-Sodium Chicken Broth
- Unsweetened Coconut Milk
- Toasted Sesame Oil
- Tamari
- Lime Zest
- Coconut Sugar
- Kosher Salt
- Green Onions
- 36/40 Count Shrimp
- Lime Juice
- Fresh Cilantro
- Prepared Rice Noodles, Miracle Noodles, Or White Rice (For Serving)
step-by-step:
step one: sauté the vegetables
Heat the oil in a large pot set over medium heat. Add the shallots, bell peppers, garlic, and ginger. Cook, stirring, until tender, about 5 minutes.
step two: make the broth
Add the gochujang and miso paste and stir until well combined. Slowly pour in the broth, whisking constantly, until the mixture is smooth and homogenous. Stir in the coconut milk, toasted sesame oil, tamari, lime zest, and coconut sugar, and bring to a rapid simmer. Once rapidly simmering, reduce the heat to a gentle simmer over medium-low heat.
step three: season to taste
Taste the broth and add salt, if desired. Note that a lot of the ingredients are pretty salty, so this is solely to taste. I add a pinch to mine, personally.
step four: add the shrimp
Add the sliced green onions and shrimp to the soup and stir to combine. Cover and cook until the shrimp is cooked through and no longer opaque, 4 to 6 minutes.
step five: garnish and serve
Finish with lime juice. Ladle the hot broth over prepared rice noodles and enjoy!
recipe faqs:
You can use low-sodium soy sauce or coconut aminos as a substitute (just note that soy sauce isn’t gluten-free).
This refers to the approximate count of shrimp per pound! So for medium-sized shrimp, you’d expect about 36-40 shrimp per pound.
Yes! Just store the soup separately from the rice noodles (or regular rice) so that they don’t turn soggy. Reheat it gently over medium-low heat on the stovetop to prevent the shrimp from overcooking.
I hope you’ll try this Gochujang and Coconut Shrimp Noodle Soup for #DDSoupWeek 2025. Comment below and let me know what you think!
craving even more soup recipes? try these!
Pesto Parm Meatball and Pastina Soup
Pesto Meatball and Pastina Soup
Greek-Inspired Roasted Tomato Soup with Feta
Gochujang and Coconut Shrimp Noodle Soup
Ingredients
- 2 tablespoons avocado oil
- 1/2 cup halved and thinly sliced shallot (from about 1 large shallot)
- 3/4 cup very thinly sliced red bell pepper (from about 1 small bell pepper)
- 3 garlic cloves, minced
- 1 teaspoon finely grated fresh ginger
- 2-3 tablespoons gochujang paste, plus more to taste
- 1 tablespoon white miso paste
- 2 cups low-sodium chicken broth
- 1 cup unsweetened coconut milk
- 1 teaspoon toasted sesame oil
- 2 tablespoons tamari (or low-sodium soy sauce)
- Zest of 1/2 lime
- 1 tablespoon coconut sugar
- Kosher salt, to taste
- 3 green onions, thinly sliced on the diagonal (white and green parts)
- 1/2 pound peeled, deveined, and tail-off shrimp (36/40 count)
- 1 tablespoon lime juice
- 1/4 cup finely chopped fresh cilantro
- Prepared rice noodles, miracle noodles, or white rice (for serving)
Instructions
- Heat the oil in a large pot set over medium heat. Add the shallots, bell peppers, garlic, and ginger. Cook, stirring, until tender, about 5 minutes.
- Add the gochujang and miso paste and stir until well combined. Slowly pour in the broth, whisking constantly, until the mixture is smooth and homogenous. Stir in the coconut milk, toasted sesame oil, tamari, lime zest, and coconut sugar and bring to a rapid simmer. Once rapidly simmering, reduce the heat to a gentle simmer over medium-low heat.
- Taste the broth and add salt, if desired. Note that a lot of the ingredients are pretty salty, so this is solely to taste. I add a pinch to mine, personally.
- Add the sliced green onions and shrimp to the soup and stir to combine. Cover and cook until the shrimp is cooked through and no longer opaque, 4 to 6 minutes.
- Finish with lime juice. Ladle the hot broth over prepared rice noodles and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
Absolutely fantastic and above restaurant quality! Love how quickly this comes together. Would be great with chicken too!
Could you omit miso paste on this one? I don’t have it and don’t want to buy it just for one tablespoon. Love your recipes! Thanks!
You can omit it but just know that the flavor might be a little off. (Miso adds such a nice creaminess and umami notes to the whole dish!)