Creamy Thai Shrimp Coconut Curry Soup

Warm, comforting, and packed with bold Southeast Asian flavor, this Creamy Thai Shrimp Coconut Curry Soup is your ticket to a delicious and aromatic meal that feels like it came straight from your favorite Thai restaurant. Tender shrimp swim in a creamy coconut milk broth enriched with red curry paste, fragrant herbs, and fresh veggies. This soup is a beautiful blend of spicy, savory, and slightly sweet flavors that come together in under 30 minutes.

Perfect for weeknights or when you’re craving something cozy and exotic, this Thai-inspired soup is nourishing, satisfying, and incredibly easy to make.

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Why You’ll Love This Recipe
Creamy & Flavorful – Coconut milk and red curry create a rich, velvety broth with deep flavor.
Quick & Easy – Ready in just 30 minutes using simple ingredients.
Versatile – Customize with your favorite vegetables, protein, or noodles.
Light But Filling – Shrimp and veggies keep it satisfying without being heavy.
Restaurant-Quality – Impress your taste buds with bold Thai flavors at home.

Ingredients You’ll Need

For the Soup:

• 1 tbsp coconut oil or vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small shallot, finely chopped
• 2 tbsp Thai red curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken broth or seafood broth
• 1 tbsp soy sauce or tamari
• 1 tbsp brown sugar
• 1 tbsp fresh lime juice
• ½ lb medium shrimp, peeled and deveined
• 1 cup sliced mushrooms (shiitake, button, or cremini)
• 1 cup baby spinach or bok choy
• ½ cup red bell pepper, thinly sliced
• Salt, to taste

For Garnish & Serving:

• Fresh cilantro, chopped
• Thai basil or regular basil (optional)
• Sliced red chili or chili oil (optional)
• Lime wedges
• Cooked jasmine rice or rice noodles (optional)

Tools You’ll Need

• Large soup pot or Dutch oven
• Cutting board and knife
• Wooden spoon or ladle
• Measuring cups and spoons
• Zester or grater

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat coconut oil in a large soup pot over medium heat.
2. Add garlic, ginger, and shallot. Sauté for 2–3 minutes until fragrant and translucent.

Step 2: Add Curry Paste and Liquids
3. Stir in red curry paste and cook for 30 seconds to release its oils.
4. Pour in the coconut milk and broth. Stir until combined and smooth.
5. Add soy sauce, brown sugar, and lime juice. Bring to a gentle simmer.

Step 3: Add Vegetables
6. Add sliced mushrooms and red bell peppers. Simmer for 5 minutes until just tender.
7. Stir in spinach or bok choy and let wilt for 1–2 minutes.

Step 4: Cook the Shrimp
8. Add the shrimp and simmer gently for 3–5 minutes until pink and fully cooked.
9. Taste and adjust seasoning with more lime juice, salt, or soy sauce as needed.

Step 5: Garnish & Serve
10. Ladle soup into bowls.
11. Top with chopped cilantro, basil, red chili slices, and a squeeze of lime.
12. Serve on its own, or pour over jasmine rice or rice noodles for a heartier meal.

Tips for the Best Soup
Use Full-Fat Coconut Milk – For a silky, rich texture.
Add the Shrimp Last – They cook quickly and stay tender this way.
Balance the Flavors – Thai food is all about balance. Taste and tweak lime, sugar, and soy for that perfect harmony.
Make It Your Own – Add zucchini, carrots, or snow peas for more texture and color.
Control the Heat – Adjust the curry paste and chili to your spice preference.

Serving Suggestions
With Steamed Jasmine Rice – Serve it on the side or spoon the soup over it for extra heartiness.
With Rice Noodles – Turn it into a Thai noodle soup.
As a Starter – Serve a small bowl before stir-fried or grilled main courses.
Paired with Spring Rolls – For a light, refreshing complement to the spicy broth.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Avoid freezing with shrimp – freeze the broth separately if needed.

Reheating:
Stovetop: Reheat gently over low heat to preserve shrimp texture.
Microwave: Heat in 30-second intervals, stirring between each, until hot.

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes. Just thaw them completely and pat dry before adding to the soup.
2. Can I make this soup vegetarian?
   Absolutely! Swap the shrimp for tofu and use vegetable broth.
3. Is it very spicy?
   It has mild to moderate heat. You can reduce or increase the red curry paste to suit your taste.
4. Can I make this ahead of time?
   Yes, just add the shrimp fresh when reheating for the best texture.
5. Can I use green or yellow curry paste instead?
   Yes, both work well—green is spicier, and yellow is more mellow and earthy.

Final Thoughts
This Creamy Thai Shrimp Coconut Curry Soup is comfort in a bowl—with a spicy, silky broth and tender shrimp, it’s nourishing and bursting with flavor. It’s one of those dishes that feels special, yet comes together so easily you’ll want to make it again and again. Serve it over rice or noodles, or enjoy it just as it is—bold, beautiful, and bursting with Thai-inspired warmth.

Give it a try, and let your taste buds take a flavorful trip to Thailand tonight!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: Thai

Nutritional Information (Per Serving):
Calories: 345 | Protein: 22g | Carbohydrates: 13g | Fat: 24g | Fiber: 2g | Sodium: 710mg

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