Introduction
This Coconut Curry Shrimp Soup is a warm, comforting bowl bursting with tropical flavors and a gentle kick of spice. Tender shrimp are simmered in a fragrant broth of coconut milk, curry paste, and aromatics, creating a dish that’s both satisfying and refreshing. Perfect for a weeknight dinner or a cozy meal to impress your guests — it’s ready in about 30 minutes!
Ingredients
Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
For the Soup Base
- 1 tablespoon coconut oil (or vegetable oil)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to spice level)
- 1 teaspoon turmeric powder (optional, for color and depth)
- 4 cups (1 L) chicken or vegetable broth
- 1 (14 oz / 400 mL) can full-fat coconut milk
- 1 tablespoon fish sauce (optional, for umami depth)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or honey (to balance flavors)
For the Shrimp and Veggies
- 1 pound (450 g) large shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 small zucchini, sliced into half-moons
- 1 cup snap peas (or green beans)
- 1 tablespoon soy sauce
- Salt and pepper, to taste
For Garnish
- Fresh cilantro or Thai basil leaves
- Lime wedges
- Sliced red chili or chili flakes (optional)
- Cooked jasmine rice or rice noodles (for serving)
Instructions
Step 1: Prepare the Aromatic Base
- In a large pot or Dutch oven, heat coconut oil over medium heat.
- Add the chopped onion and sauté for 2–3 minutes until soft and translucent.
- Stir in the garlic and ginger; cook for another 30 seconds until fragrant.
- Add the red curry paste and turmeric powder. Cook for 1 minute to bloom the flavors.
Step 2: Build the Broth
- Pour in the chicken or vegetable broth and stir to dissolve the curry paste.
- Add the coconut milk, fish sauce, lime juice, and brown sugar.
- Bring to a gentle simmer for 5–7 minutes, allowing the flavors to meld.
Step 3: Add Vegetables and Shrimp
- Add the sliced bell pepper, zucchini, and snap peas. Cook for 3–4 minutes until slightly tender.
- Stir in the shrimp and soy sauce. Simmer for 3–4 minutes, or until the shrimp turn pink and opaque.
- Taste and adjust seasoning — add more lime juice, salt, or curry paste as needed.
Step 4: Serve
- Ladle the soup into bowls over cooked jasmine rice or rice noodles.
- Garnish with cilantro, Thai basil, lime wedges, and a sprinkle of chili for heat.
Chef’s Tips
- For extra creaminess: Use ½ can of coconut cream in addition to the coconut milk.
- Make it vegetarian: Substitute shrimp with tofu or mushrooms and use vegetable broth.
- Spice level: Adjust red curry paste to your preference — start with 1 tablespoon for mild heat.
Flavor Profile
Creamy coconut meets spicy curry, with a touch of tangy lime and a whisper of sweetness — all balanced around juicy, tender shrimp. Every spoonful brings a burst of Southeast Asian warmth.