Spicy Gochujang Coconut Shrimp Noodle Soup

The balance of sweet, spicy, and savory in this Gochujang and Coconut Shrimp Noodle Soup is simply wonderful. Packed with aromatic ginger, white miso, creamy coconut milk, and the complex heat of gochujang, this soup is bright, comforting, and fast to make. I like to serve it over prepared rice noodles or plain white rice for a cozy, complete meal.

This recipe is part of #DDSoupWeek 2025, a series of daily soups intended to warm you from the inside out. The broth here is layered and umami-rich: fresh grated ginger and garlic provide warmth; white miso adds a subtle fermented depth; low-sodium chicken broth gives body; and unsweetened coconut milk brings a silky finish. The defining ingredient is gochujang, a Korean fermented red chile paste that contributes a vivid color and a rounded, spicy-sweet heat. If you’re sensitive to spice, start with the lower amount and adjust to taste.

Shrimp lends a delicate natural sweetness and cooks very quickly, so it’s added near the end to stay tender. This is a quick recipe—expect to have a nourishing, colorful bowl on the table in about 20 minutes. It’s a great weeknight option when you want something satisfying without a long cook time.

Ingredients

• 2 tablespoons avocado oil
• 1/2 cup shallot, halved and thinly sliced (about 1 large)
• 3/4 cup red bell pepper, very thinly sliced (about 1 small)
• 3 garlic cloves, minced
• 1 teaspoon finely grated fresh ginger
• 2–3 tablespoons gochujang paste, plus more to taste
• 1 tablespoon white miso paste
• 2 cups low-sodium chicken broth
• 1 cup unsweetened coconut milk
• 1 teaspoon toasted sesame oil
• 2 tablespoons tamari (or low-sodium soy sauce)
• Zest of 1/2 lime
• 1 tablespoon coconut sugar
• Kosher salt, to taste
• 3 green onions, thinly sliced on the diagonal (white and green parts)
• 1/2 pound peeled, deveined shrimp, tail-off (36/40 count)
• 1 tablespoon fresh lime juice
• 1/4 cup finely chopped fresh cilantro
• Prepared rice noodles, miracle noodles, or white rice (for serving)

Step-by-step

Step one: Sauté the vegetables

Heat the avocado oil in a large pot over medium heat. Add the sliced shallots, red bell pepper, minced garlic, and grated ginger. Sauté, stirring occasionally, until the vegetables are softened and fragrant, about 4–5 minutes.

Step two: Make the broth

Add the gochujang and white miso paste to the pot and stir until they are fully incorporated with the vegetables. Slowly whisk in the chicken broth a little at a time so the paste dissolves evenly and the broth becomes smooth. Stir in the coconut milk, toasted sesame oil, tamari, lime zest, and coconut sugar. Increase heat briefly to bring the soup to a rapid simmer, then reduce to a gentle simmer over medium-low heat.

Step three: Season to taste

Taste the broth and adjust seasoning as needed. Many components—miso, tamari, and gochujang—carry salt, so add kosher salt sparingly and only if required. A small pinch is often enough.

Step four: Add the shrimp

Stir the sliced green onions into the simmering broth, then add the shrimp and gently combine. Cover and cook just until the shrimp turn opaque and are cooked through, about 4–6 minutes depending on their size. Avoid overcooking to keep the shrimp tender.

Step five: Garnish and serve

Finish the soup with fresh lime juice and chopped cilantro. Serve the hot broth over prepared rice noodles or spoon it over white rice. Top each bowl with extra green onions or cilantro, and offer additional gochujang at the table for those who want more heat.

Recipe FAQs

This soup is versatile: swap chicken broth for vegetable broth for a pescatarian option, or use firm tofu instead of shrimp for a plant-forward version. Keep in mind the shrimp cook quickly, so add them at the end for best texture.

Suggested soups

Pesto Parm Meatball and Pastina Soup
Turkey Taco Soup
Greek-Inspired Roasted Tomato Soup with Feta

Photography and styling by Eat Love Eats.