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Bowl of Gochujang Coconut Shrimp Noodle Soup topped with fresh herbs

Gochujang and Coconut Shrimp Noodle Soup

A wonderfully comforting soup that combines spicy gochujang with creamy coconut milk, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons avocado oil Provides a light flavor for sautéing.
  • 1/2 cup halved and thinly sliced shallot Adds a slightly sweet and aromatic quality.
  • 3/4 cup very thinly sliced red bell pepper Enhances the flavor profile and adds color.
  • 3 cloves garlic, minced Infuses the broth with aroma.
  • 1 teaspoon finely grated fresh ginger Adds warmth and a zesty kick.
  • 2-3 tablespoons gochujang paste Provides rich, fermented heat.
  • 1 tablespoon white miso paste Rounds out the broth with umami flavor.
  • 2 cups low-sodium chicken broth Enhances the soup's savory base.
  • 1 cup unsweetened coconut milk Adds creaminess and richness.
  • 1 teaspoon toasted sesame oil Adds a nutty flavor.
  • 2 tablespoons tamari or low-sodium soy sauce For saltiness and savory complexity.
  • 1/2 lime zest of Brightens the broth with citrus.
  • 1 tablespoon coconut sugar Counters heat and acidity with sweetness.
  • 3 green onions thinly sliced on the diagonal (white and green parts) Adds crunch and fresh flavor to the garnish.
  • 1/2 pound peeled, deveined, and tail-off shrimp (36/40 count) Star protein absorbing the flavors.
  • 1 tablespoon lime juice Adds brightness just before serving.
  • Prepared rice noodles, miracle noodles, or white rice (for serving) Soaks up the delicious broth.

Method
 

Preparation
  1. In a large pot set over medium heat, add the avocado oil. Once warmed, toss in the sliced shallots and red bell pepper. Sauté gently for about 5 minutes until they soften.
  2. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant. Add the gochujang and white miso paste, mixing thoroughly.
  3. Gradually pour in the chicken broth while whisking continuously until smooth. Stir in the coconut milk, toasted sesame oil, tamari, lime zest, and coconut sugar, and bring to a rapid simmer.
  4. Reduce the heat to medium-low and allow the broth to simmer gently. Season with kosher salt as desired.
  5. Add the sliced green onions and shrimp, stirring to ensure even cooking. Cover the pot and allow the shrimp to cook for about 4 to 6 minutes until they turn pink and opaque.
  6. Just before serving, drizzle in lime juice. Serve the soup over prepared rice noodles or white rice, garnishing with additional green onions and cilantro.

Notes

To store leftovers, place in an airtight container in the refrigerator for 3-4 days. Freeze without noodles to prevent mushiness. Consider swapping shrimp for chicken or tofu or adding mushrooms, bok choy, or spinach for variation.