Name: Coconut Curry Shrimp Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb Shrimp, peeled and deveined; 1 tbsp Vegetable oil; 1 Onion, finely chopped; 3 cloves Garlic, minced; 1 inch Ginger, minced; 1 tbsp Red curry paste; 1 can Coconut milk (14 oz); 3 cups Chicken or vegetable broth; 1 tbsp Fish sauce; 2 Limes, juiced; 1 tsp Brown sugar; 1 cup Baby spinach; 1 Red bell pepper, sliced; Fresh basil or cilantro, for garnish; Lime wedges, for serving; Salt and black pepper, to taste

Jump to Recipe

If you’re craving something creamy, bursting with flavor, and surprisingly simple to make, Coconut Curry Shrimp Soup is about to become your new go-to recipe. Imagine the ocean’s freshest shrimp swimming in a luscious coconut curry broth, with vibrant veggies and herbs adding a touch of freshness and zing. This is the kind of soup that comes together in one pot yet delivers the wow-factor of restaurant-style Thai cuisine right in your own kitchen. Did you know coconut milk not only adds a velvety texture but also makes this dish naturally dairy-free?

Best of all, this soup is perfect for busy weeknights—ready in less than 30 minutes! It’s a treasure for families, quick lunches, or impressing weekend guests. If you’ve tried our beloved Thai Chicken Soup, you’ll love how Coconut Curry Shrimp Soup offers a similar aromatic comfort in half the time. Ready your taste buds and your soup spoon—this recipe is calling your name!

What is Coconut Curry Shrimp Soup?

Let’s break down this wonderfully whimsical name: Coconut Curry Shrimp Soup! Is it Thai? Is it Indian? Why is it so irresistible? All great questions. The answer: it’s a delicious cross-cultural hug in a bowl. Succulent shrimp are bathed in a rich coconut milk curry broth, seasoned with a punch of ginger, garlic, and a hint of lime. Throw in fresh veggies and you basically have a vacation in your kitchen. They say the way to a man’s heart is through his stomach, but I’d argue this soup wins everyone over! So go ahead, give Coconut Curry Shrimp Soup a try—you may just find it works its magic on your household too.

Why You’ll Love This

First, the star of the show: plump, juicy shrimp simmered gently in a creamy, aromatic curry and coconut milk broth. The combination of fresh herbs, zesty lime, and crisp veggies makes every spoonful vibrant and memorable. Beyond the incredible flavor, making this at home is a huge money-saver compared to ordering takeout—plus you control exactly what goes in. Want it extra spicy or loaded with greens? Go for it! Don’t forget the playful toppings—lively basil, a sprinkle of cilantro, and a squeeze of lime take things to the next level. Much like our Simple Thai Curry Noodle Bowl, this soup is comforting yet light, familiar but exciting. Give it a try, and see how quickly it becomes a family favorite!

How to Make

Quick Overview

Coconut Curry Shrimp Soup is quick, easy, and absolutely irresistible. The whole dish comes together in under half an hour and requires just one pot! The highlight is that dreamy, velvety curry coconut broth: creamy without cream, yet deeply flavorful thanks to red curry paste, ginger, and garlic. With minimal prep and a super-fast cook time, this recipe guarantees maximum taste with minimal fuss.

Bowl of coconut curry shrimp soup with shrimp, spinach, and red peppers in a creamy broth

Ingredients

1 lb (450g) shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken or vegetable broth
1 tbsp fish sauce
Juice of 2 limes
1 tsp brown sugar
1 cup baby spinach
1 red bell pepper, sliced
Fresh basil or cilantro, for garnish
Lime wedges, for serving
Salt and black pepper, to taste

Step-by-Step

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Stir in the minced garlic and ginger. Cook for another minute, letting the aromas release.
Add the red curry paste, cooking and stirring for about 2 minutes to deepen the flavors.
Pour in the coconut milk and chicken or vegetable broth. Stir well, scraping any bits from the bottom of the pot.
Add the fish sauce, lime juice, and brown sugar. Bring the soup to a gentle simmer.
Add the sliced red bell pepper and continue to simmer for 3-4 minutes until the peppers start to soften.
Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque.
Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
Taste and adjust with salt, black pepper, extra lime juice, or more fish sauce as desired.
Ladle the soup into bowls. Garnish generously with fresh basil or cilantro, and offer lime wedges for extra zing.

What to Serve Coconut Curry Shrimp Soup With

A bowl of Coconut Curry Shrimp Soup pairs perfectly with steaming jasmine rice or a side of fluffy coconut rice to soak up every drop of that luscious broth. For a lighter meal, offer a crisp cucumber salad or a simple plate of spring rolls. Crusty bread or naan also goes great for swirling through the creamy soup. To drink, try a chilled Thai iced tea or a zesty ginger-lime sparkling water for a refreshing complement.

Top Tips for Perfecting

No shrimp? Substitute with chicken pieces, tofu, or your favorite mixed seafood.
Adjust the heat by using more or less curry paste. For extra spice, toss in sliced fresh chili before serving.
Don’t overcook the shrimp—they cook fast! They’ll be tender and juicy if you turn off the heat as soon as they turn pink.
Fresh herbs at the end (basil, cilantro, even mint) brighten the soup’s flavors. Add just before serving to keep their aroma.
If coconut milk separates, whisk or stir well for a smooth texture.

Storing and Reheating Tips

To store, cool the soup completely and place it in an airtight container in the refrigerator. It stays fresh for 2-3 days. When reheating, gently warm on the stovetop over medium-low heat to prevent the coconut milk from curdling—don’t bring to a rolling boil. Add a splash of broth if the soup thickens. For freezing, avoid adding the spinach and herbs; freeze the base and add fresh greens after reheating. Store in the freezer for up to 2 months.

FAQs

Can I use frozen shrimp?
Absolutely! Just thaw and pat them dry before adding—fresh or frozen both work great.

Is this soup spicy?
It’s mildly spicy with 1 tablespoon curry paste. Add more if you want extra heat or leave out chilies for a milder version.

Can I make this soup dairy-free and gluten-free?
Yes! The soup is naturally dairy-free. Just double-check your curry paste and fish sauce for gluten if needed.

What vegetables can I add or swap?
Try mushrooms, snap peas, zucchini, or kale for extra color, flavor, or nutrition.

Can I use light coconut milk?
You can, though the broth will be a bit less creamy. It still tastes wonderful and saves some calories!

Conclusion

Coconut Curry Shrimp Soup is an easy yet impressive recipe that brings big, bold flavors to your table in no time. Whether you’re a curry novice or a Thai food fanatic, this soup is guaranteed to win hearts and satisfy cravings. It’s family-friendly, budget-friendly, and endlessly customizable to your tastes. Give it a try for your next lunch or dinner—and explore more of our delicious soup recipes while you’re here. Happy cooking!