Coconut Shrimp Soup

This Coconut Shrimp Soup is a comforting, Thai-inspired dish that brings together the richness of coconut milk, the brightness of lime, and the savory depth of shrimp, garlic, and red curry. It’s an easy and flavorful one-pot meal perfect for any night of the week.

Why You’ll Love This Recipe

• Rich, Creamy Flavor: The coconut milk makes this soup incredibly smooth and comforting.
• Quick and Easy: Ready in under 30 minutes, making it ideal for busy evenings.
• Customizable: Easily add your favorite vegetables or swap in proteins like chicken or tofu.
• Healthy and Satisfying: Full of lean protein and nutritious ingredients.

Ingredients

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

• Shrimp (peeled and deveined)
• Coconut milk (preferably full-fat)
• Chicken or vegetable broth
• Fresh garlic
• Fresh ginger
• Red curry paste
• Lime juice
• Mushrooms, spinach, bell peppers, or other vegetables of choice
• Vegetable or coconut oil
• Fish sauce (optional)
• Fresh cilantro

Directions

1. Heat oil in a pot over medium heat. Sauté garlic and ginger until fragrant.
2. Stir in red curry paste and cook for another minute.
3. Add broth and bring to a simmer.
4. Stir in coconut milk and vegetables. Simmer until vegetables are tender.
5. Add shrimp and cook until they are pink and opaque, about 3–5 minutes.
6. Stir in lime juice and fish sauce to taste.
7. Serve hot, garnished with cilantro.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 15–20 minutes
• Total time: 25–30 minutes

Variations

• Use green curry paste for a milder flavor.
• Substitute shrimp with chicken, tofu, or tempeh.
• Add noodles or rice for a more filling meal.
• Make it vegetarian by skipping the shrimp and fish sauce.

Storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove, adding a bit of water or broth if needed.
• Freezing is not recommended as coconut milk may separate.

FAQs

What kind of shrimp should I use?

Use medium to large shrimp, peeled and deveined. Fresh or frozen (thawed) both work well.

Can I make this soup ahead of time?

Yes, but add the shrimp when reheating to avoid overcooking.

Is this soup spicy?

Mild to moderate, depending on the red curry paste. Adjust the amount to suit your taste.

What vegetables go well in this soup?

Mushrooms, spinach, bell peppers, zucchini, and cabbage are great choices.

Can I use light coconut milk?

Yes, but it will be less creamy and rich.

Is this soup gluten-free?

Yes, just make sure your curry paste and fish sauce are gluten-free.

How do I make it vegetarian?

Omit shrimp and fish sauce. Add tofu or more vegetables instead.

Can I use frozen shrimp?

Yes, just thaw them before adding to the soup.

What can I serve this with?

It pairs well with jasmine rice, noodles, or crusty bread.

How do I keep the shrimp from overcooking?

Add them at the end and cook just until they turn pink and opaque—about 3–5 minutes.

Conclusion

Coconut Shrimp Soup is a flavorful, cozy dish that’s both easy to prepare and deeply satisfying. With its creamy coconut base and customizable ingredients, it’s a perfect meal to warm up with any time of year.

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