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Spicy Coconut Shrimp Soup Recipe

Spicy Coconut Shrimp Soup Recipe
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★★★★★

5 from 8 reviews

A flavorful and warming Spicy Coconut Shrimp Soup featuring tender shrimp simmered in creamy coconut milk with red curry paste, fresh vegetables, and aromatic spices. This vibrant Southeast Asian-inspired soup is perfect for a comforting meal that’s both quick and easy to prepare.

Ingredients

Scale

Shrimp and Aromatics

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon vegetable or coconut oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated

Soup Base and Vegetables

  • 1–2 tablespoons red curry paste (adjust to taste)
  • 1 can (14 oz / 400 ml) coconut milk
  • 3 cups chicken or seafood broth
  • 1 red bell pepper, sliced
  • 1 cup mushrooms, sliced

Seasonings and Garnish

  • 1 tablespoon fish sauce (optional)
  • Juice of 1 lime
  • Fresh cilantro or green onions, for garnish
  • Salt and black pepper, to taste

Instructions

  1. Sauté aromatics: Heat oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger, sautéing for 2–3 minutes until fragrant and softened.
  2. Add curry paste: Stir in 1–2 tablespoons of red curry paste, cooking for about 1 minute to release its flavors and deepen the aroma.
  3. Add liquids: Pour in the coconut milk and chicken or seafood broth. Bring the mixture to a gentle simmer over medium heat.
  4. Add vegetables: Add sliced red bell pepper and mushrooms to the pot. Let the soup simmer for 3–5 minutes or until the vegetables are tender but still vibrant.
  5. Cook the shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook for 3–4 minutes, or until the shrimp turn pink and opaque, ensuring they are cooked through but tender.
  6. Season the soup: Stir in fish sauce (if using) for a salty depth, then add the juice of one lime. Season with salt and black pepper to taste, adjusting any flavors as needed.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro or green onions. Serve hot for a spicy, creamy delight.

Notes

  • Adjust the amount of red curry paste according to your preferred spice level.
  • Fish sauce adds umami but is optional; substitute with soy sauce for a vegetarian-friendly option.
  • For gluten-free, ensure the curry paste and broth are gluten-free.
  • The soup can be made ahead and refrigerated for up to 2 days; reheat gently before serving.
  • Add extra vegetables like baby spinach or bok choy for more greens.
  • Use seafood broth for a deeper ocean flavor or chicken broth for a milder base.

Nutrition

Keywords: spicy coconut shrimp soup, Thai shrimp soup, coconut milk soup, red curry shrimp soup, easy seafood soup, coconut curry soup

Find it online: https://maicook.com/spicy-coconut-shrimp-soup-recipe/