Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, this one-pot recipe is perfect for busy schedules.
- Healthy: Packed with lean protein from shrimp and a variety of fresh vegetables, it’s both nutritious and satisfying.
- Versatile: Easily adaptable to your preferences—swap in your favorite vegetables or proteins, or make it vegetarian by substituting shrimp with tofu or chickpeas.
- Flavorful: The combination of aromatic spices and creamy coconut milk creates a rich, complex flavor profile that’s both comforting and exotic.
Ingredients
- 2 tablespoons coconut oil (or vegetable oil)
- 1 red bell pepper, thinly sliced
- 5 ounces white button mushrooms, stems removed and sliced
- 2 tablespoons minced garlic
- 2 teaspoons minced or grated ginger
- 2 tablespoons red curry paste
- 4 cups chicken stock (or vegetable broth)
- 2 tablespoons soy sauce
- 3 teaspoons fish sauce
- 1 (14-ounce) can full-fat coconut milk
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons fresh lime juice
- 2 green onions, chopped
- 1/4 cup fresh basil leaves, chopped (Thai basil preferred)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Sauté Vegetables: Heat the oil in a large soup pot over medium heat. Add the sliced red bell pepper and sauté for about 2 minutes. Add the sliced mushrooms and continue to sauté for an additional 3 minutes.
- Add Aromatics: Stir in the minced garlic and ginger, cooking until fragrant, approximately 1 minute.
- Incorporate Curry Paste: Add the red curry paste to the pot, stirring to combine with the vegetables and aromatics. Cook for another minute to enhance the flavors.
- Add Liquids and Seasonings: Pour in the chicken stock, soy sauce, fish sauce, coconut milk, brown sugar, and black pepper. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
- Cook Shrimp: Add the shrimp to the simmering soup and cook until they turn pink and are cooked through, about 3-4 minutes.
- Finish with Fresh Ingredients: Remove the pot from heat. Stir in the fresh lime juice, chopped green onions, and chopped basil leaves.
- Serve: Ladle the soup into bowls and enjoy immediately.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Variations
- Protein Alternatives: Substitute shrimp with boneless chicken breasts or thighs, cut into small pieces. For a pescatarian option, use mild white fish like cod or tilapia. To make it vegetarian or vegan, replace the shrimp with tofu, chickpeas, or beans.
- Vegetable Additions: Enhance the soup’s nutritional value by adding vegetables such as zucchini, yellow squash, butternut squash, sweet potato cubes, green beans, or cauliflower florets.
- Noodles or Rice: Make the soup more filling by adding rice noodles or serving it over steamed jasmine rice.
- Spice Level: Adjust the heat by varying the amount of red curry paste. Start with 1 tablespoon for a milder flavor and increase according to your preference.
Storage/Reheating
- Make Ahead: To prepare in advance, cook the soup without adding the shrimp and basil. Store the base in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the soup, add the shrimp, and cook until done. Stir in fresh basil before serving.
- Storing Leftovers: Place any leftover soup in an airtight container and refrigerate for 1-2 days.
- Freezing: For best results, freeze the soup without the coconut milk and shrimp, as their textures can change upon reheating. Thaw in the refrigerator overnight, then reheat and add coconut milk and shrimp just before serving.
- Reheating: Warm the soup on the stovetop over medium-low heat until heated through. If the soup has thickened, add a splash of broth or water to reach the desired consistency.
FAQs
What type of coconut milk should I use?
Full-fat coconut milk is recommended for a richer, creamier broth. Light coconut milk can be used for a lower-calorie option but will result in a thinner consistency.
Can I make this soup vegetarian or vegan?
Yes, substitute the shrimp with tofu, chickpeas, or beans. Use vegetable broth instead of chicken stock, and replace
Print
Coconut Curry Soup with Shrimp
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Coconut Curry Soup with Shrimp is a Thai-inspired delight, featuring succulent shrimp, fresh vegetables, and a rich, creamy coconut curry broth. Infused with red curry paste, ginger, garlic, and lime, this easy one-pot dish delivers a perfect balance of savory, spicy, and slightly sweet flavors. Ready in under 30 minutes, it’s a great choice for weeknight dinners or special occasions. Easily customizable with different proteins or vegetables, this dish is a must-try for curry lovers!
Ingredients
- 2 tbsp coconut oil (or vegetable oil)
- 1 red bell pepper, thinly sliced
- 5 oz white button mushrooms, stems removed and sliced
- 2 tbsp minced garlic
- 2 tsp minced or grated ginger
- 2 tbsp red curry paste
- 4 cups chicken stock (or vegetable broth)
- 2 tbsp soy sauce
- 3 tsp fish sauce
- 1 (14-oz) can full-fat coconut milk
- 1 tsp brown sugar
- 1/4 tsp black pepper
- 1 lb large shrimp, peeled and deveined
- 2 tbsp fresh lime juice
- 2 green onions, chopped
- 1/4 cup fresh basil leaves, chopped (Thai basil preferred)
Instructions
- Sauté Vegetables – Heat oil in a large soup pot over medium heat. Add sliced red bell pepper and sauté for 2 minutes. Stir in mushrooms and cook for another 3 minutes.
- Add Aromatics – Stir in minced garlic and ginger, cooking until fragrant, about 1 minute.
- Incorporate Curry Paste – Add red curry paste, stirring to combine with the vegetables. Cook for another minute.
- Add Liquids and Seasonings – Pour in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar, and black pepper. Stir well and bring to a gentle simmer.
- Cook Shrimp – Add shrimp to the soup and cook until pink and fully cooked, about 3-4 minutes.
- Finish with Fresh Ingredients – Remove from heat. Stir in lime juice, green onions, and basil leaves.
- Serve – Ladle into bowls and enjoy immediately!
Notes
- Protein Alternatives – Swap shrimp for chicken, white fish, tofu, or chickpeas.
- Vegetable Additions – Try zucchini, green beans, sweet potatoes, or cauliflower.
- Make It Heartier – Serve with rice noodles or jasmine rice.
- Adjust Spice Level – Use more or less red curry paste based on heat preference.
- Storage Tips – Store leftovers for 1-2 days in the fridge. Freeze the base (without shrimp/coconut milk) for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
