Name: Coconut Curry Shrimp Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 lb (450g) shrimp, peeled and deveined (tail-on optional); 1 tbsp oil (coconut or vegetable); 1 small onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste (or yellow for milder flavor); 1 can (14 oz) coconut milk (full fat for creaminess); 2 cups chicken or vegetable broth; 1 tbsp fish sauce (or soy sauce); 1–2 tsp brown sugar; Juice of 1 lime (plus wedges for serving); 1 cup sliced mushrooms (optional); 1 cup baby spinach or bok choy (optional); Salt, to taste; Fresh cilantro, green onions, and/or Thai basil for garnish; Cooked jasmine rice or rice noodles, for serving

Coconut Curry Shrimp Soup is a warm, aromatic, and flavorful dish that brings together the creaminess of coconut milk, the brightness of lime, and the bold kick of red curry. It’s comforting yet light, with juicy shrimp and tender veggies swimming in a rich broth that’s perfect over jasmine rice or noodles.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-style flavor with very little effort. It’s ready in under 30 minutes, making it perfect for a weeknight dinner or an impressive weekend meal. The combination of curry paste, coconut milk, and lime creates layers of flavor that are both comforting and exciting. Plus, it’s easy to customize with whatever greens or mushrooms I have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) shrimp, peeled and deveined (tail-on optional)

1 tbsp oil (coconut or vegetable)

3 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, grated

2 tbsp red curry paste (or yellow for a milder flavor)

1 can (14 oz) coconut milk (full fat for creaminess)

2 cups chicken or vegetable broth

1 tbsp fish sauce (or soy sauce if you prefer)

1–2 tsp brown sugar (to balance the flavors)

Juice of 1 lime (plus wedges for serving)

1 cup sliced mushrooms (optional)

1 cup baby spinach or bok choy (optional for greens)

Salt, to taste

Fresh cilantro, green onions, and/or Thai basil for garnish

Cooked jasmine rice or rice noodles, for serving

Directions

Sauté Aromatics:
I start by heating oil in a large pot over medium heat. I add diced onion and cook until softened, about 3–4 minutes. Then I stir in the garlic and ginger, cooking them just until fragrant, about 30 seconds.

Build the Base:
I mix in the curry paste and cook for another minute, letting the flavors bloom. Then I pour in the coconut milk and broth, whisking everything together until smooth. I stir in the fish sauce, brown sugar, and lime juice.

Simmer:
I bring the mixture to a simmer and let it cook for 5–7 minutes. If I’m using mushrooms or greens, I add them now and simmer until tender.

Cook the Shrimp:
I add the shrimp and simmer gently for 2–4 minutes, just until they turn pink and are cooked through.

Taste & Finish:
I taste the broth and adjust the salt, lime juice, or sugar to balance the flavors.

Garnish & Serve:
I serve the soup hot, either over rice or noodles, and finish it with fresh herbs and lime wedges.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish — 10 minutes for prep and 20 minutes of cooking time.

Variations

I like to spice things up with chili garlic sauce or sliced Thai chili.

For an extra creamy twist, I stir in a spoonful of peanut butter — it gives a Thai peanut curry vibe.

When I want a vegan version, I swap the shrimp for tofu and use veggie broth and soy sauce instead of fish sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm it gently over low heat on the stove to avoid overcooking the shrimp. If I’ve added rice or noodles, I sometimes store them separately to keep the texture just right.

Related Recipes:

Potato Curry

FAQs

How spicy is this soup?

It depends on the curry paste I use. Red curry paste gives a mild to medium heat, while yellow is even milder. I can always add chili later if I want more spice.

Can I use frozen shrimp?

Yes, I just make sure to thaw them completely and pat them dry before cooking.

What can I use instead of fish sauce?

I often use soy sauce as a substitute — it adds umami without the seafood flavor.

Can I make this ahead of time?

Yes, I make the base ahead and add the shrimp just before serving so they stay tender and juicy.

What type of mushrooms work best?

I usually go with sliced cremini or shiitake, but any tender mushroom will work nicely in this soup.

Conclusion

Coconut Curry Shrimp Soup is one of those dishes I turn to when I want comfort and flavor fast. It’s flexible, fast, and deeply satisfying — whether I load it with veggies or keep it simple. With fragrant herbs, creamy broth, and perfectly cooked shrimp, it always hits the spot.

📖 Recipe: