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

Description

Coconut Curry Shrimp Soup is a warm, aromatic soup featuring creamy coconut milk, bold red curry, tender shrimp, and fresh herbs. It’s quick to make and packed with flavor, perfect for a cozy meal over jasmine rice or noodles.

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

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Instructions

Heat oil in a large pot over medium heat. Add diced onion and cook until softened, about 3–4 minutes.
Add garlic and ginger, cooking for about 30 seconds until fragrant.
Stir in the curry paste and cook for 1 minute to release its aroma.
Pour in the coconut milk and broth, whisking to combine. Add fish sauce, brown sugar, and lime juice.
Bring the soup to a simmer and cook for 5–7 minutes. Add mushrooms and greens if using, and cook until tender.
Add the shrimp and simmer for 2–4 minutes until pink and cooked through.
Taste the broth and adjust seasoning with more salt, lime juice, or sugar as needed.
Serve hot over jasmine rice or noodles, garnished with fresh herbs and lime wedges.

Notes

Use yellow curry paste for a milder flavor.

Add chili garlic sauce or Thai chili for extra spice.

Stir in peanut butter for a creamy Thai-inspired twist.

To make it vegan, substitute shrimp with tofu and use vegetable broth and soy sauce.

Store leftovers in the fridge for up to 3 days; reheat gently to avoid overcooking the shrimp.

Keep rice or noodles separate during storage to maintain texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Thai-Inspired

Nutrition

Serving Size: 1 bowl (without rice or noodles)
Calories: 310
Sugar: 4g
Sodium: 870mg
Fat: 22g
Saturated Fat: 16g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 20g
Cholesterol: 145mg