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Coconut Curry Shrimp Soup Recipe

Coconut Curry Shrimp Soup Recipe
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★★★★★

5 from 29 reviews

Coconut Curry Shrimp Soup is a fragrant, flavorful dish that combines succulent shrimp with a rich coconut milk and red curry broth, accented by fresh vegetables and herbs. This comforting soup balances spicy, tangy, and savory notes, making it perfect for a hearty yet light meal any time of the year.

Ingredients

Scale

Seafood

  • 1 lb Shrimp, peeled and deveined

Vegetables and Herbs

  • 1 Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, minced
  • 1 cup Baby spinach
  • 1 Red bell pepper, sliced
  • Fresh basil or cilantro, for garnish
  • Lime wedges, for serving

Liquids and Sauces

  • 1 tbsp Vegetable oil
  • 1 can Coconut milk (14 oz)
  • 3 cups Chicken or vegetable broth
  • 1 tbsp Fish sauce
  • 2 Limes, juiced

Spices and Condiments

  • 1 tbsp Red curry paste
  • 1 tsp Brown sugar
  • Salt and black pepper, to taste

Instructions

  1. Heat the oil and sauté onions: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
  2. Add garlic and ginger: Stir in the minced garlic and ginger. Cook for another minute until fragrant, making sure not to let them brown too much to keep their fresh flavors.
  3. Incorporate red curry paste: Add the red curry paste and cook, stirring continuously, for about 2 minutes to deepen and release its rich flavors into the oil and aromatics.
  4. Add coconut milk and broth: Pour in the coconut milk and chicken or vegetable broth. Stir well, scraping the bottom of the pot to lift any browned bits for extra flavor. Bring this mixture to a gentle simmer.
  5. Season the soup base: Add fish sauce, lime juice, and brown sugar. These ingredients add depth with salty, tangy, and slightly sweet notes. Stir thoroughly to combine.
  6. Simmer with bell pepper: Add the sliced red bell pepper and let the soup continue simmering for 3-4 minutes, allowing the peppers to soften slightly while retaining a bit of crunch.
  7. Cook the shrimp: Add the shrimp to the soup and cook for 2-3 minutes until they turn pink and opaque, indicating they are fully cooked.
  8. Wilt the spinach: Stir in the baby spinach and cook just until wilted, about 1-2 minutes, for a fresh and vibrant texture.
  9. Adjust seasoning: Taste the soup and adjust the seasoning with salt, black pepper, additional lime juice, or more fish sauce as preferred to balance flavors perfectly.
  10. Serve and garnish: Ladle the hot soup into bowls. Garnish generously with fresh basil or cilantro and offer lime wedges on the side for an extra burst of acidity.

Notes

  • Use fresh shrimp for the best texture and flavor, but frozen shrimp can be used if thawed properly.
  • Vegetable broth is a great vegetarian alternative if you want to avoid animal products.
  • If you prefer less heat, reduce the amount of red curry paste or substitute with a mild curry paste.
  • For a gluten-free option, confirm that your fish sauce and curry paste do not contain gluten ingredients.
  • The soup can be stored in the refrigerator for up to 2 days, but add fresh spinach and herbs just before serving to maintain freshness.
  • Serve with steamed jasmine rice or rice noodles to make a complete meal.

Nutrition

Keywords: Coconut curry shrimp soup, Thai shrimp soup, spicy coconut soup, shrimp curry, coconut milk soup

Find it online: https://leofoster.com/coconut-curry-shrimp-soup-recipe/