Coconut Curry Shrimp Soup
This Coconut Curry Shrimp Soup is a bold, comforting, and flavor-packed dish made with juicy shrimp, creamy coconut milk, and fragrant red curry paste. It’s the perfect quick weeknight dinner, combining Thai-inspired flavors with wholesome ingredients for a satisfying yet light meal. Naturally gluten-free and packed with protein, this soup is ideal for cozy nights or impressive entertaining!
Why You’ll Love This Coconut Curry Shrimp Soup:
Quick & Easy: Ready in just 35 minutes
Creamy Without Dairy: Made with rich coconut milk
High in Protein: Shrimp keeps you full and energized
Healthy & Nourishing: Loaded with veggies, ginger, and spinach
Restaurant-Quality Flavor at Home
Perfect for Meal Prep & Busy Weeknights
Ingredients:
1 lb (450 g) shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch fresh 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, thinly sliced
Fresh basil or cilantro, for garnish
Lime wedges, for serving
Salt & black pepper, to taste
Directions:
Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 3 minutes until soft and fragrant.
Stir in red curry paste and cook for 1 minute. Add coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer.
Add sliced red bell pepper and simmer for 5 minutes until tender.
Add shrimp and cook for 4–5 minutes until pink and opaque. Stir in spinach just before serving.
Adjust seasoning with salt and pepper. Garnish with fresh herbs and serve with lime wedges.
Recipe Details:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: ~300 kcal per serving
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Creamy Coconut Curry Shrimp Soup made with coconut milk, red curry paste, fresh shrimp, and vegetables. A quick, healthy, Thai-inspired soup ready in just 35 minutes.
