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
