Coconut Curry Shrimp Soup

A flavorful and aromatic coconut curry soup featuring tender shrimp, vibrant vegetables, and a harmonious blend of Thai spices. This soup offers a delightful balance of creamy coconut milk and tangy lime, accented by the warmth of red curry paste and fresh herbs.

Why You’ll Love This Recipe

This Coconut Curry Shrimp Soup is a perfect meal for those who enjoy rich, exotic flavors without complicated preparation. It combines the sweetness of coconut milk with the zest of lime and the subtle heat of curry, creating a comforting yet exciting dish. The shrimp cook quickly, making this soup ideal for busy weeknights, while the fresh vegetables and herbs add color and nutrition. Additionally, it is versatile enough to accommodate various dietary preferences with simple adjustments.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb (450g) shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken or vegetable broth
1 tbsp fish sauce
Juice of 2 limes
1 tsp brown sugar
1 cup baby spinach
1 red bell pepper, sliced
Fresh basil or cilantro, for garnish
Lime wedges, for serving
Salt and black pepper, to taste

Directions

Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture becomes fragrant.
Stir in the red curry paste and cook for another minute to release its aroma.
Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
Add the sliced red bell pepper and let it simmer for about 5 minutes until it starts to soften.
Add the shrimp to the pot and cook for approximately 5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the baby spinach just before serving and cook until wilted.
Taste the soup and adjust the seasoning with salt and black pepper as needed.
Garnish with fresh basil or cilantro and serve with lime wedges on the side.

Servings and timing

This recipe yields 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

For a vegetarian or vegan option, substitute shrimp with tofu or mushrooms and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or tamari.
Adjust the spice level by increasing or reducing the amount of red curry paste or adding fresh chili peppers.
Add other vegetables such as carrots, zucchini, or snap peas for added texture and nutrition.
Use coconut cream instead of coconut milk for a richer, thicker soup.
Serve over cooked jasmine rice or rice noodles for a more filling meal.

Storage/Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Avoid boiling to prevent the shrimp from becoming tough. This soup can also be frozen for up to one month; thaw overnight in the refrigerator before reheating. Fresh herbs and lime juice should be added just before serving to maintain their flavor.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before cooking to avoid excess water in the soup.

Is this soup gluten-free?

Yes, the basic recipe is gluten-free as long as the curry paste and fish sauce do not contain gluten. Always check labels to be sure.

Can I make this soup ahead of time?

You can prepare the broth and vegetables ahead, but it is best to add and cook the shrimp just before serving to ensure the best texture.

What can I substitute for fish sauce?

Soy sauce or tamari can be used as a substitute for fish sauce, especially for vegetarians or those avoiding seafood.

How spicy is this soup?

The heat level depends on the red curry paste used. You can adjust by using more or less curry paste or by adding fresh chili peppers.

Can I use light coconut milk?

Yes, light coconut milk can be used, but the soup will be less creamy and rich.

What other herbs can I use for garnish?

Besides basil and cilantro, mint or Thai basil are excellent alternatives.

Can I add noodles to this soup?

Yes, adding rice noodles or egg noodles can turn this soup into a more substantial dish.

How do I prevent the shrimp from becoming rubbery?

Cook the shrimp just until they turn pink and are opaque; overcooking will make them tough.

Is this recipe suitable for meal prep?

Yes, but for best texture, cook shrimp fresh when serving. The broth and vegetables can be prepared and stored ahead.

Conclusion

Coconut Curry Shrimp Soup is a delightful and easy-to-make dish that brings vibrant Thai flavors into your kitchen. Its combination of creamy coconut milk, aromatic spices, and fresh ingredients creates a comforting yet exotic meal perfect for any occasion. With quick preparation and versatile options, this soup is sure to become a favorite in your recipe collection.