Thai Coconut Curry Soup with Shrimp
This Thai Coconut Curry Soup with Shrimp is the perfect combination of creamy, spicy, and comforting flavors. Made with a rich coconut milk base, tender shrimp, fresh vegetables, and aromatic red curry paste, it’s a quick and easy meal that feels restaurant-worthy. Whether you’re craving something bold and flavorful or looking for a dish to impress, this soup delivers every time. Plus, it’s versatile enough to customize for different tastes and dietary needs. Ready in under 30 minutes, it’s a simple, satisfying recipe that’s sure to become a favorite!
Equipment
- Large Pot or Dutch Oven: For cooking the soup.
- Cutting Board: For chopping vegetables and preparing shrimp.
- Sharp Knife: To slice and dice ingredients.
- Measuring Cups and Spoons: For accurate measurements of liquids and spices.
- Wooden Spoon or Ladle: For stirring and serving the soup.
- Small Bowl: To mix or measure ingredients like lime juice or fish sauce.
- Tongs or Slotted Spoon: Useful for handling shrimp or vegetables while cooking.
- Zester or Grater: If you want to add lime zest for extra flavor.
- Colander or Strainer: For rinsing shrimp and vegetables.
- Serving Bowls: For plating the soup.
Ingredients
For the Soup Base
- 1 Tbsp Coconut oil
- 1 Small onion Finely chopped
- 2 Cloves garlic Minced
- 1 Tbsp Fresh ginger Grated
- 3 Tbsp Red curry paste
- 4 Cups Chicken or vegetable broth
- 1 Can 13.5 oz Coconut milk Full fat
- 2 Tbsp Fish sauce
- 1 Tbsp Brown sugar
- 1 Tbap Lime juice Freshly squeezed
For the Soup Additions
- 1 Lb Shrimp Peeled and deveined
- 1 Red bell pepper Thinly sliced
- 1 Cup Mushrooms Sliced
- 1 Cup Snap peas
- 2 Cups Cooked rice noodles (optional)
For Garnish
- Fresh cilantro Chopped
- Green onions Sliced
- Lime wedges
- Crushed peanut or cashews (optional)
Instructions
- Step 1: Prepare the BaseHeat the coconut oil in a large pot over medium heat.Add the onion and sauté until translucent, about 2-3 minutes.Stir in the garlic and ginger, cooking for another minute until fragrant.Add the red curry paste and cook for 1-2 minutes, stirring constantly to release the aromas.
- Step 2: Build the BrothPour in the chicken or vegetable broth, stirring to combine with the curry paste.Add the coconut milk, fish sauce, brown sugar, and lime juice. Stir well and bring the soup to a gentle simmer.
- Step 3: Add the Veggies and ShrimpAdd the bell pepper, mushrooms, and snap peas to the pot. Simmer for 5-7 minutes until the vegetables are tender but still vibrant.Add the shrimp and cook for 3-4 minutes until they turn pink and are fully cooked.
- Step 4: Serve and GarnishIf using rice noodles, place them in individual bowls and ladle the hot soup over them.Garnish with fresh cilantro, green onions, lime wedges, and peanuts or cashews for added crunch.
Notes
Make Ahead
Thai Coconut Curry Soup with Shrimp is a fantastic recipe to prepare ahead of time. Here’s how you can do it:- Prepare the Broth in Advance: Cook the soup base (broth, coconut milk, curry paste, and seasonings) and store it in an airtight container in the refrigerator for up to 3 days.
- Chop Vegetables Ahead: Slice the bell peppers, mushrooms, and other vegetables and store them in separate containers in the fridge.
- Wait to Add Shrimp: Since shrimp cooks quickly, it’s best to add it fresh when reheating the soup to avoid overcooking.
Storage
If you have leftovers, here’s how to store them:-
Refrigeration:
- Transfer the soup to an airtight container and refrigerate for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or coconut milk if the soup has thickened.
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Freezing:
- The soup base (without the shrimp) freezes well. Store it in a freezer-safe container or zip-top bag for up to 3 months.
- When reheating, thaw the base in the refrigerator overnight, then reheat on the stovetop and add fresh shrimp and vegetables.