Name: Creamy Thai Shrimp Coconut Curry Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 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)

Description

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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Ingredients

Scale

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)

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Instructions

Step 1: Sauté the Aromatics

Heat coconut oil in a large soup pot over medium heat.
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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Thai