Print

Lemongrass Coconut Noodles with Shrimp

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Cook rice noodles according to package instructions. Drain and set aside.
  2. Heat oil in a large pan over medium heat. Add lemongrass, garlic, and ginger. Sauté for about 2 minutes until fragrant.
  3. Add shrimp and cook for 3–4 minutes until pink and opaque. Remove from pan and set aside.
  4. Pour in coconut milk, fish sauce, lime juice, and sugar. Stir to combine and bring to a gentle simmer.
  5. Simmer the sauce for 5–7 minutes to develop flavor. Add chili flakes or fresh chili if using.
  6. Return cooked shrimp to the pan. Add noodles and toss to coat evenly. Add water or broth if needed to thin the sauce.
  7. 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.

Nutrition

Find it online: https://cookibly.com/lemongrass-coconut-noodles-with-shrimp/