Thai Seafood and Coconut Noodles with Lemongrass

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A fragrant Thai noodle dish with shrimp, lemongrass, and coconut milk, served with fresh herbs. This Thai-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs rice noodles, shrimp, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups rice noodles
• 1 lb shrimp
• 2 stalks lemongrass
• 1.5 cups coconut milk
• 1/2 cup Thai basil
• 2 tbsp fish sauce

Instructions

1. Step 1: Bring a large pot of salted water to a boil, add 2 cups rice noodles, and cook for 8-10 minutes, or until al dente. Drain thoroughly and rinse under cold water to prevent sticking. Tip: Use a colander to drain the noodles quickly, then shake to remove excess moisture.
2. Step 2: Trim the tough outer layers of the 2 lemongrass stalks, then slice the pale white base into 1/2-inch discs. Heat 1 tbsp oil in a large skillet over medium-high heat, add the lemongrass discs, and sauté for 2-3 minutes, or until fragrant and lightly golden. Tip: Use the flat side of a knife to bruise the lemongrass before slicing to release more aroma.
3. Step 3: Add 1 lb shrimp (peeled and deveined) to the skillet, stirring to coat in the oil. Cook for 3-4 minutes, or until the shrimp turn pink and opaque, then pour in 1.5 cups coconut milk. Stir to combine, ensuring the shrimp are submerged.
4. Step 4: Reduce the heat to low, cover the skillet, and simmer for 10 minutes, or until the sauce thickens slightly and the shrimp are tender. Check the consistency by lifting the lid—there should be a visible layer of oil on the surface.
5. Step 5: Add the cooked noodles to the skillet, tossing gently to coat them evenly with the coconut-milk sauce. Cook for 2-3 minutes, or until the noodles absorb the flavors and become glossy. Tip: If the sauce is too thick, add 1-2 tbsp water to loosen it.
6. Step 6: Remove the skillet from the heat and stir in 1/2 cup Thai basil leaves (torn by hand) and 2 tbsp fish sauce. Toss to combine, ensuring the basil is evenly distributed and the fish sauce is well incorporated. Tip: Taste and adjust seasoning with additional fish sauce or a splash of lime juice if desired.