This coconut gochujang shrimp noodle soup comes together in just 15 minutes, but tastes like it’s been simmering for hours. Creamy, fiery, and seriously satisfying.
If you love spicy flavors, try my Gochujang pasta alla vodka, Spicy salmon noodles or this all-time favorite Thai coconut ramen.
15-minute spicy coconut shrimp soup
Think seared shrimp in a creamy, spicy coconut broth with bouncy noodles. An easy, Korean-inspired dinner that delivers big flavor with minimal effort.
This soup is also very flexible. No scallions? Use chives or cilantro. Not into shrimp? Swap in salmon or chicken. Want extra greens? Broccoli or bok choy fit right in. The base is bold enough to handle it all.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
How I make my coconut gochujang ramen
This spicy coconut ramen-style soup comes together in a blitz with simple ingredients, which makes it perfect for busy weeknights. It’s gently spiced and deeply satisfying.
I start by searing the shrimp to build flavor. In the same pot, I add a little oil and gently cook the ginger and garlic. Next, I stir in the peanut butter and gochujang, followed by fish sauce, a squeeze of lime juice, and a touch of sugar to balance the heat. I pour in the broth and coconut milk and let everything simmer until the base turns thick, creamy, and fragrant.
To finish, I serve the ramen (or udon noodles) in the fiery soup with the seared shrimp. I usually top mine with a 6-minute egg, scallions, cilantro, chili crisp, fresh chili, or crispy fried onions — but honestly, use whatever you have on hand.
Pro tip
Use full-fat canned coconut milk for the richest, creamiest broth.
Endless variations
- Serve as a main for 4, or as a starter (without noodles) for 6
- Go vegetarian with tofu
- Swap the protein: salmon, cod, chicken, or ground pork
- Add vegetables like broccoli, green beans, Chinese cabbage, sugar snaps, spinach, baby kale, or bok choy
- Use ramen noodles, udon, instant noodles, or even dumplings
Can I adjust the spice level?
Absolutely. Start with 1 tablespoon gochujang for mild heat, 2–3 tablespoons for medium, and 4–5 tablespoons for an extra burst of heat. I used 5, but we’re a spicy-food-loving household.
Storage tips
- Fridge: Store leftovers in an airtight container for up to 2 days
- Freezer: Freeze the broth without noodles or shrimp for up to 3 months
Coconut Gochujang Shrimp Soup
Ingredients
- 1 tsp peanut oil - or avocado oil
- 12 shrimp - thawed, peeled and deveined
- 1 tsp salt
- 1 tsp coarsely ground black pepper
- 4 garlic cloves - grated
- 1 tbsp ginger - grated
- 2 tbsp peanut butter
- 3 tbsp Gochujang sauce - less or more to taste
- 1 tbsp sugar
- 2 tbsp fish sauce - or low sodium soy sauce
- ½ lime - juiced
- 1 can (14 oz/400 ml) unsweetened coconut milk - full fat
- 3 cups chicken broth - or fish, or vegetable broth
- 14 ounces noodles
Toppings (choose your favorite)
- scallions
- 6-minute egg
- fried onions
- chives
- chili pepper
- cilantro
Instructions
- Heat the oil over medium high in a large pot. Place shrimp in a single layer and season with salt and pepper. Sear 1 minute per side. Remove from pot and set aside.
- Reduce heat to medium. Add grated garlic and ginger. Cook for 1 minute while stirring constantly. Add the peanut butter and gochujang, stir and cook for a further minute. Add lime juice, sugar and fish sauce.
- Pour in the coconut milk and broth. Bring to a boil and simmer for about 5 minutes over low heat.
- In the meantime, boil the noodles according to the package directions. Drain when ready.
- Divide noodles between bowls, serve with hot soup topped with shrimp and scallions.
Video
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