Coconut Curry Shrimp Soup

This coconut curry soup with shrimp is my go to when I need something comforting and full of flavor without spending hours in the kitchen. It’s vibrant, spicy, and creamy all at once making it perfect for weeknight dinners or when you want to impress without the fuss.

I threw this together after a busy day and found it really hit the spot better than takeout. The flavors blend beautifully while staying fresh and light.

Ingredients

• Coconut oil: offers a rich base flavor and helps toast the spices without burning
• Red bell pepper: brings sweetness and color pick a firm pepper with bright skin for freshness
• White button mushrooms: soak up the curry broth well choose firm and smooth caps
• Fresh minced garlic and ginger: deliver aromatic punch use freshly minced for best taste
• Thai red curry paste: is key to authentic flavor opt for a brand with good chilies and spices
• Chicken or fish stock: forms the savory liquid base avoid low quality stock for better depth
• Soy sauce: adds salty umami and balances the coconut sweetness
• Fish sauce: is a southeast Asian staple provides depth and complexity add carefully to avoid overpowering
• Coconut milk: makes the soup creamy and smooth use regular canned coconut milk for richness
• Brown sugar: balances heat and acidity go for lightly packed brown sugar for subtle sweetness
• Fresh lime juice: brightens the soup adding fresh acidity squeeze just before serving
• Large shrimp: are the main protein chose firm peeled and deveined shrimp for tenderness
• Green onions and fresh basil: lift the finished soup adding herbal freshness chop just before serving

Instructions

Build The Base:

Heat coconut oil over medium heat in a large soup pot. Add sliced red bell pepper and cook for about 2 minutes until slightly softened to release its natural sweetness. Add the sliced mushrooms and continue sautéing for another 3 minutes to deepen the flavor base.

Add Aromatics:

Stir in the minced garlic and ginger and cook just until fragrant about 1 minute being careful not to burn. Immediately add the Thai red curry paste mixing thoroughly to toast the spices and coat the vegetables.

Create The Broth:

Pour in the chicken or fish stock along with the soy sauce, fish sauce, canned coconut milk, brown sugar and black pepper. Stir well to combine all ingredients and bring to a simmer. Let this bubble gently for about 5 minutes to meld the flavors together.

Cook The Shrimp:

Add the peeled and deveined shrimp to the simmering broth and cook just until they turn pink and opaque usually about 3 to 4 minutes. Avoid overcooking here because shrimp become rubbery and tough.

Finish And Serve:

Remove the pot from the heat. Stir in fresh lime juice, sliced green onions and chopped basil. Serve immediately while hot to enjoy the vibrant herbal notes and creamy curry broth at their best.

My favorite ingredient is definitely the Thai red curry paste its spicy and savory punch is what truly defines this soup. I remember making this for a small dinner party and everyone was surprised by how quick and flavorful it was. The shrimp added just enough protein without making it heavy which is always a win in my house.

Storage Tips

This soup stores well in the fridge for up to 3 days in an airtight container. To reheat warm gently on the stove over medium low heat to prevent the coconut milk from breaking. Avoid reheating multiple times to keep the shrimp tender.

Ingredient Swaps

If you cannot find Thai red curry paste try a yellow curry paste but expect a different flavor profile. You can swap chicken stock for vegetable stock to make this dish vegetarian and replace shrimp with tofu or tempeh. Coconut oil can be replaced with vegetable or peanut oil as well.

Serving Ideas

Pair with a side of steamed jasmine rice or naan bread to soak up the flavorful broth. A crisp cucumber salad works beautifully alongside to add a cool contrast. Garnish extra basil or cilantro if you like fresh herbs.

Seasonal Twists

In cooler months add sliced sweet potatoes or carrots at the same time as the bell pepper for more body. In summer toss in some chopped fresh tomatoes for pop of acidity. Adjust the spice by adding extra curry paste or a dash of chili flakes to suit your heat preference.

This soup is a perfect balance of spice and creaminess ready quickly and impressively warms any evening.

Frequently Asked Recipe Questions

→ What can I use instead of shrimp?

You can substitute shrimp with chicken, tofu, or firm fish fillets depending on your preference. Adjust cooking times accordingly.

→ Can I use other types of mushrooms?

Yes, cremini, shiitake, or oyster mushrooms work well and add different textures and flavors.

→ How spicy is the curry broth?

The red curry paste provides a moderate heat, which can be adjusted by adding less paste or balancing with more coconut milk.

→ What is the purpose of lime juice in the soup?

Lime juice adds a fresh, tangy brightness that balances the richness of the coconut milk and deep flavors of the curry.

→ Can I prepare this soup in advance?

It’s best served fresh to keep shrimp tender and herbs vibrant, but you can refrigerate the broth separately and add shrimp and herbs before serving.