With their vibrant flavors and creamy, aromatic sauce, Lemongrass Coconut Noodles with Shrimp are a total weeknight winner. This dish delivers juicy shrimp, tender rice noodles, and fresh snap peas, all bathed in a silky coconut milk broth scented with fragrant lemongrass and ginger. Every slurp brings a pop of color and a burst of citrusy, savory magic that will have you coming back for seconds. If you’re looking for a crowd-pleaser that feels special but is easy enough for any day, this is the noodle bowl you need in your life.

Lemongrass Coconut Noodles with Shrimp Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how much depth these simple ingredients bring to your Lemongrass Coconut Noodles with Shrimp. Each one plays a pivotal role, whether it’s amping up the freshness, boosting the umami, or giving you a beautiful, colorful finish. Keep your pantry staples handy, and get ready to transform a few fresh items into an unforgettable noodle night!

Rice noodles: These provide a chewy, satisfying base that soaks up all the luscious coconut sauce.
Shrimp: Choose medium-sized shrimp for quick, even cooking and a tender, juicy bite every time.
Vegetable oil: Just a little to sauté your aromatics, unlocking all their flavors.
Lemongrass: Fresh, finely minced lemongrass brings a lemony, floral aroma that’s simply irreplaceable.
Garlic: Minced garlic gives depth and a hint of heat to balance the creamy sauce.
Fresh ginger: Grated ginger adds zesty warmth and brightens every bite.
Coconut milk: This is the star of the sauce, bringing all the richness and a subtle sweetness.
Fish sauce: Essential for salty, umami complexity — don’t skip it unless needed.
Soy sauce: Rounds out the flavor and adds that classic savory backbone.
Lime juice: A splash of citrus brings everything to life and balances the creaminess.
Brown sugar: Just a touch for gentle sweetness, tying together the salty, tangy, and spicy notes.
Red bell pepper: Thin strips add color, crunch, and a mild sweetness in every forkful.
Snap peas: These keep things vibrant and crisp, perfect for a fresh contrast.
Fresh cilantro: Sprinkle on top for a fresh, herbal finish that brightens the whole bowl.
Green onions: They bring a gentle bite and pop of green to finish things off.
Lime wedges: Serve on the side for a customizable zesty kick at the table.
Salt and pepper: Season to taste at the end to truly bring out every beautiful flavor.

How to Make Lemongrass Coconut Noodles with Shrimp

Step 1: Prepare the Rice Noodles

Start by cooking your rice noodles according to the package directions. Once they’re perfectly tender, drain and set aside. They’re going to drink up that aromatic coconut sauce later, so don’t let them overcook here — a quick rinse under cool water will stop the cooking and keep them from sticking together.

Step 2: Sauté the Aromatics

Heat up your large skillet or wok and swirl in the vegetable oil. Add the finely minced lemongrass, garlic, and ginger. Sauté for just a minute or two until everything smells impossibly fragrant. This step unlocks all those essential oils and lays the foundation for the magic to come.

Step 3: Add Veggies and Build Flavor

Toss in the sliced red bell pepper and snap peas. Sauté for a couple of minutes to keep them crisp and bring color and sweetness into the base of your Lemongrass Coconut Noodles with Shrimp. This gentle stir-fry allows the veggies to absorb all that lemongrass and ginger flavor.

Step 4: Make the Coconut Sauce

Pour in the coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Give everything a good stir and bring it to a gentle simmer — you want that sauce warm and fragrant, not bubbling too fiercely. The kitchen will fill with an incredible aroma that’ll make everyone hungry!

Step 5: Cook the Shrimp

Add your shrimp straight into the simmering coconut sauce. Let them cook for about 3 to 4 minutes, stirring occasionally, until they turn a beautiful pink and are just cooked through. The shrimp will stay wonderfully tender if you watch them closely.

Step 6: Combine With Noodles

Add your cooked rice noodles, tossing to coat them fully in that creamy, lemongrass-infused sauce. This is where everything comes together, and every noodle picks up layers of flavor.

Step 7: Finish and Serve

Off the heat, top everything with cilantro and green onions. Serve immediately with lime wedges for squeezing. Every bowl should be steamy, glossy, and loaded with shrimp, veggies, and vibrant herbs. It’s pure comfort with a bright, tropical twist.

How to Serve Lemongrass Coconut Noodles with Shrimp

Garnishes

Garnishing your Lemongrass Coconut Noodles with Shrimp makes all the difference. Scatter plenty of fresh cilantro and sliced green onions over each steaming bowl, then add a generous squeeze from a lime wedge. For extra flair and crunch, try a sprinkle of roasted peanuts or a little drizzle of chili oil for heat. Presentation matters, and these little touches take the dish to the next level.

Side Dishes

While these noodles are definitely a meal on their own, you can make it a full spread with a simple cucumber salad or quick pickled veggies. Steamed edamame, crispy spring rolls, or a cold Thai mango salad would all be lovely alongside. The bright, clean flavors will complement the aromatic Lemongrass Coconut Noodles with Shrimp so well.

Creative Ways to Present

Elevate your dinner table by serving in wide, shallow bowls or deep noodle plates, and swirl the noodles in the center for a restaurant-style look. If you’re hosting, arrange the toppings so guests can customize at the table — offer extra lime, herbs, sliced chili, and crunchy peanuts in small bowls. For fun, serve the Lemongrass Coconut Noodles with Shrimp in individual Asian noodle boxes for a playful take on takeout night!

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers, store them in an airtight container in the fridge. The noodles will soak up even more of that delicious lemongrass coconut sauce as they sit, making them richly flavorful the next day. Leftovers keep well for up to two days — just note that the shrimp are best enjoyed sooner rather than later for the freshest taste.

Freezing

While you can freeze the coconut sauce and veggies, the texture of the rice noodles and shrimp can suffer after thawing. For best results, freeze just the sauce and veggie mixture; then, the next time you crave Lemongrass Coconut Noodles with Shrimp, simply cook fresh noodles and shrimp to toss with your thawed sauce for an almost-instant meal.

Reheating

To reheat, gently warm everything in a skillet over medium heat with a splash of water or coconut milk to loosen the sauce. Avoid microwaving for too long, as shrimp can turn rubbery if overcooked. Stir occasionally until everything is heated through, then serve with a fresh sprinkle of cilantro and an extra squeeze of lime to revive those vibrant flavors.

FAQs

Can I use chicken or tofu instead of shrimp?

Absolutely! This recipe is wonderfully adaptable. Simply substitute thinly sliced chicken breast or pressed tofu for the shrimp, adjusting the cooking time as needed to ensure your protein is cooked through and tender.

Can I make Lemongrass Coconut Noodles with Shrimp spicy?

Yes! If you love heat, toss in some sliced red chili with your aromatics, or add a drizzle of chili oil or a spoonful of chili garlic sauce to the finished dish. It’s an easy way to customize the spice level to your liking.

Is canned lemongrass or lemongrass paste okay?

If you can’t find fresh lemongrass, good-quality lemongrass paste is a convenient alternative that still brings zesty fragrance. Use about 1 tablespoon, and adjust to taste. Canned lemongrass works in a pinch but may be milder, so feel free to add a little extra.

What kind of coconut milk is best?

Full-fat canned coconut milk gives the richest, creamiest sauce for your Lemongrass Coconut Noodles with Shrimp. If you prefer a lighter version, you can use light coconut milk, but the texture will be slightly less silky.

Can I make this dish ahead for a party?

Definitely! Prep and slice all your veggies and mix the sauce ahead. Cook the noodles and shrimp just before serving for the best fresh taste and texture. Toss everything together at the last minute, and you’ve got a party-worthy main course with minimal fuss.

Final Thoughts

This recipe is a true celebration of flavor, color, and comfort, and I can’t recommend Lemongrass Coconut Noodles with Shrimp enough for your next cozy dinner or vibrant dinner party. You’ll be amazed at how quickly something so special comes together. Give it a try and let the aromas transport you right to your happy place — I guarantee those noodle bowls will disappear in no time!

Lemongrass Coconut Noodles with Shrimp Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 6 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the vibrant flavors of Lemongrass Coconut Noodles with Shrimp, a delicious and aromatic dish that combines tender shrimp, rice noodles, and a creamy coconut sauce infused with lemongrass and Thai spices.

Ingredients

Scale

Rice Noodles:

8 ounces rice noodles

Shrimp:

1 pound medium shrimp (peeled and deveined)

Stir-Fry:

1 tablespoon vegetable oil
2 stalks lemongrass (white parts finely minced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1 red bell pepper (thinly sliced)
1/2 cup snap peas (trimmed)
1/4 cup fresh cilantro (chopped)
2 green onions (sliced)
Salt and pepper to taste

Coconut Sauce:

1 can (13.5 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon brown sugar

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Instructions

Cook the Rice Noodles: Prepare the rice noodles according to package instructions, drain, and set aside.
Sauté Aromatics: In a large skillet, sauté lemongrass, garlic, and ginger until fragrant. Add red bell pepper and snap peas, cook briefly.
Make Coconut Sauce: Add coconut milk, fish sauce, soy sauce, lime juice, and brown sugar. Simmer and add shrimp to cook.
Combine and Serve: Toss in cooked noodles, garnish with cilantro and green onions. Serve with lime wedges.