Lemongrass Coconut Noodles with Shrimp is perfect for when you want something both satisfying and refreshing. The subtle citrusy aroma of lemongrass paired with rich coconut milk and juicy shrimp creates a flavor-packed dish that’s easy to prepare. It’s naturally gluten-free, dairy-free, and can be customized for different dietary needs. Best of all, it feels like a restaurant-quality meal made in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Rice noodles
Shrimp, peeled and deveined
Lemongrass stalks, trimmed and finely chopped
Garlic, minced
Ginger, grated
Coconut milk (full-fat for creaminess)
Fish sauce or soy sauce
Lime juice
Brown sugar or palm sugar
Red chili flakes or fresh chili (optional, for heat)
Fresh cilantro or Thai basil for garnish
Green onions, sliced
Oil for cooking (such as sesame or vegetable oil)
Water or broth for thinning the sauce (optional)
Directions
Cook rice noodles according to package instructions. Drain and set aside.
In a large pan, heat oil over medium heat. Add lemongrass, garlic, and ginger. Sauté until fragrant, about 2 minutes.
Add shrimp and cook until pink and opaque, about 3-4 minutes. Remove shrimp from pan and set aside.
Pour in coconut milk, fish sauce, lime juice, and sugar. Stir to combine and bring to a gentle simmer.
Let the sauce simmer for 5-7 minutes to develop flavor. Add chili if using.
Return the cooked shrimp to the pan. Add the cooked noodles and toss everything together until evenly coated and heated through.
Garnish with fresh herbs and green onions before serving.
Servings and timing
This recipe serves 4 people and takes approximately 25-30 minutes to prepare and cook.
Variations
Vegetarian Option: Swap shrimp for tofu or mushrooms. Use soy sauce instead of fish sauce.
Spicy Kick: Add Thai red curry paste or extra chili flakes.
Low-Carb Version: Use zucchini noodles or shirataki noodles in place of rice noodles.
Extra Veggies: Add bell peppers, snap peas, or baby spinach for more color and nutrients.
Citrus Twist: Add lemon or lime zest to brighten the flavor even more.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat, adding a splash of water or coconut milk to loosen the sauce. Avoid microwaving shrimp for too long to prevent it from becoming rubbery.
FAQs
What does lemongrass taste like?
Lemongrass has a citrusy, lemony flavor with hints of ginger and mint. It adds a fresh and aromatic touch to dishes.
Can I use dried lemongrass instead of fresh?
Yes, but fresh lemongrass provides a stronger aroma. If using dried, rehydrate it in hot water and strain before using.
What kind of shrimp should I use?
Medium or large shrimp work best. Choose peeled and deveined shrimp for convenience.
Can I make this dish ahead of time?
You can prepare the sauce and noodles ahead of time, but add the shrimp just before serving for best texture.
Is this dish gluten-free?
Yes, as long as you use gluten-free fish sauce or soy sauce and rice noodles.
Can I freeze this dish?
It’s not recommended to freeze due to the coconut milk and shrimp, which can change texture when thawed.
How do I make it more or less spicy?
Adjust the amount of chili flakes or skip them altogether for a milder version.
What type of coconut milk should I use?
Full-fat canned coconut milk is best for a creamy, rich sauce.
Can I use chicken instead of shrimp?
Absolutely. Use thinly sliced chicken breast or thighs and cook them thoroughly before adding to the sauce.
What herbs go best with this dish?
Fresh cilantro, Thai basil, or mint add a bright finishing touch.
Conclusion
Lemongrass Coconut Noodles with Shrimp is a simple yet sophisticated dish that brings bold flavors and comforting textures together in one bowl. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is sure to impress. Customize it to your taste and enjoy the fragrant, creamy goodness any day of the week.
Lemongrass Coconut Noodles with Shrimp is a vibrant Southeast Asian-inspired dish featuring creamy coconut milk, aromatic lemongrass, and tender shrimp tossed with rice noodles. It’s light, flavorful, and ready in under 30 minutes.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Southeast Asian-Inspired
Diet:Gluten Free
Ingredients
8 oz rice noodles
1 lb shrimp, peeled and deveined
2 lemongrass stalks, trimmed and finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon oil (sesame or vegetable)
1 (13.5 oz) can full-fat coconut milk
1 tablespoon fish sauce or soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar or palm sugar
1/2 teaspoon red chili flakes or 1 fresh chili (optional)
2 green onions, sliced
Fresh cilantro or Thai basil, for garnish
2–4 tablespoons water or broth (optional, for thinning the sauce)
Instructions
Cook rice noodles according to package instructions. Drain and set aside.
Heat oil in a large pan over medium heat. Add lemongrass, garlic, and ginger. Sauté for about 2 minutes until fragrant.
Add shrimp and cook for 3–4 minutes until pink and opaque. Remove from pan and set aside.
Pour in coconut milk, fish sauce, lime juice, and sugar. Stir to combine and bring to a gentle simmer.
Simmer the sauce for 5–7 minutes to develop flavor. Add chili flakes or fresh chili if using.
Return cooked shrimp to the pan. Add noodles and toss to coat evenly. Add water or broth if needed to thin the sauce.
Garnish with green onions and fresh herbs before serving.
Notes
Use full-fat coconut milk for the best creamy texture.Fresh lemongrass adds more flavor than dried—trim and finely mince for best results.Don’t overcook shrimp; remove as soon as they turn pink and opaque.Customize with extra veggies like bell peppers or snap peas for added nutrition.
