COCONUT CURRY SHRIMP SOUP

Coconut Curry Shrimp Soup

A quick and creamy Thai-inspired soup ready in under 30 minutes

Key Info:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy-Moderate
Dietary: Gluten-free, Dairy-free, Paleo-friendly

Equipment Needed:

Large soup pot or Dutch oven
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Alternative: Any large heavy-bottomed pot will work

Modern kitchen with green subway tile backsplash, copper cookware, and cream ceramic bowls, with garlic and ginger sautéing in large dutch oven on stovetop

Ingredients:

1.5 lbs (680g) large shrimp, peeled and deveined
1 can (14oz/400ml) full-fat coconut milk
4 cups (950ml) chicken broth
¼ cup (60g) Thai red curry paste
2 tablespoons (30ml) coconut oil
4 cloves garlic, minced
2-inch piece ginger, grated
2 tablespoons (30ml) fish sauce
1 lime, juiced
Optional vegetables:
- 2 cups sliced mushrooms
- 1 red bell pepper, sliced
- 2 cups shredded cabbage

Simmering coconut milk broth with red curry paste, sliced mushrooms, and red bell peppers in dutch oven on white marble countertop in sunlit, modern kitchen with green subway tile backsplash and copper pots.

Method:

Heat coconut oil in pot over medium heat
Sauté garlic and ginger until fragrant (1-2 minutes)
Add curry paste, cook until aromatic (2 minutes)
Pour in coconut milk and broth, bring to boil
Add vegetables, simmer until tender (5 minutes)
Add shrimp, cook until just pink (2-3 minutes)
Remove from heat, stir in fish sauce and lime juice

Fresh shrimp being added to creamy soup in a modern kitchen with white marble countertops, wooden utensils, and copper pots.

Crucial Tips:

Use full-fat coconut milk for proper consistency
Don’t overcook shrimp – they should just turn pink
Add lime juice at the end to preserve brightness
Taste and adjust seasonings before serving

Professionally photographed soup with pink shrimp and vibrant vegetables in a cream-colored ceramic bowl in a modern kitchen with green subway tiles and wooden utensils, shot with a canon 5d mark iv camera.

Storage & Variations:

Storage: Refrigerate up to 3 days
Scaling: Recipe easily doubles; adjust seasonings accordingly

Common Mistakes:

Overcooking shrimp
Using light coconut milk
Adding lime juice too early

Variations:

Substitute chicken for shrimp
Add lemongrass and galangal for traditional Thai flavor
Make it spicier with extra curry paste or fresh chilies
Use tofu for vegetarian version (with vegetable broth)

I particularly love serving this with extra lime wedges and fresh cilantro – it really brightens up the whole dish and makes the flavors pop. Keep your eye on those shrimp – they’re the star of the show and need just enough heat to turn pink. Trust me, once you nail this recipe, it’ll become your go-to comfort soup!