Spicy Coconut Curry Shrimp Soup
Warm up your taste buds with this Coconut Curry Shrimp Soup a silky, aromatic blend of creamy coconut milk, red curry paste, tender shrimp, and fresh vegetables. Perfect for seafood lovers and anyone craving Thai-inspired comfort food in under 40 minutes!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~300 kcal per serving
Ingredients:
1 lb (450g) fresh shrimp, peeled & deveined
1 tbsp vegetable oil (or coconut oil for extra flavor)
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1 tbsp red curry paste (adjust for spice level)
1 can (14 oz) full-fat coconut milk
3 cups chicken broth or vegetable broth
1 tbsp fish sauce (or soy sauce for a non-fish option)
Juice of 2 fresh limes
1 tsp brown sugar
1 cup baby spinach leaves
1 red bell pepper, thinly sliced
Fresh basil or cilantro for garnish
Lime wedges, for serving
Salt & black pepper, to taste
Ingredients:
Sauté Aromatics Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and ginger. Cook for about 3 minutes until softened and fragrant.
Build the Broth Stir in red curry paste and cook for 1 minute to release flavors. Pour in coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
Add Veggies Toss in sliced red bell pepper and simmer for 5 minutes until slightly tender.
Cook the Shrimp Add shrimp and cook for 4–5 minutes until pink and cooked through. Stir in spinach just before serving so it stays vibrant.
Season & Serve Adjust salt and pepper to taste. Garnish with fresh basil or cilantro and serve hot with lime wedges.
Tips for the Best Coconut Curry Shrimp Soup
Make it creamy: Use full-fat coconut milk for a richer flavor.
Add heat: Stir in chili flakes or extra curry paste for a spicier kick.
Protein swap: Try chicken, tofu, or scallops instead of shrimp.
Serve with: Steamed jasmine rice or rice noodles for a complete meal.
Coconut Curry Shrimp Soup, Thai Shrimp Soup, Shrimp Recipes
