Creamy Coconut Curry Shrimp Soup

Preparation Information

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: 35 minutes

• Servings: 4

• Difficulty: Easy

• Cuisine: Thai-inspired

Ingredients

Main Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined

• 1 tablespoon olive oil or coconut oil

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 red bell pepper, thinly sliced

• 1 can (13.5 oz / 400 ml) full-fat coconut milk

• 3 cups chicken broth or seafood broth

• 2 cups fresh baby spinach

• 2 tablespoons red curry paste

• 1 tablespoon tomato paste (optional)

Seasonings

• 1 teaspoon curry powder

• ½ teaspoon paprika

• ½ teaspoon turmeric

• ½ teaspoon salt, or to taste

• ¼ teaspoon black pepper

• 1 tablespoon fish sauce (optional)

• 1 teaspoon brown sugar

• 1 tablespoon fresh lime juice

For Garnishing

• Fresh lime wedges

• Fresh cilantro

• Sliced red chili

• Chopped green onions

• Extra coconut milk, if desired

Step-by-Step Instructions

Step 1: Prepare the Shrimp

1. Peel and devein the shrimp.

2. Remove the tails if preferred.

3. Rinse briefly and pat dry with paper towels.

4. Season lightly with salt, black pepper, and paprika.

5. Set aside in the refrigerator while preparing the soup base.

Step 2: Sauté the Aromatics

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

2. Add chopped onions.

3. Cook for 3–4 minutes until softened.

4. Add minced garlic and grated ginger.

5. Cook for another 30–45 seconds until fragrant.

6. Add sliced red bell pepper and cook for 2 minutes.

Step 3: Add the Curry Paste

1. Add the red curry paste.

2. Stir in curry powder, turmeric, and paprika.

3. Add tomato paste if using.

4. Cook for approximately 1 minute, stirring continuously.

5. Allow the spices to release their wonderful aroma.

Step 4: Create the Coconut Broth

1. Slowly pour in the chicken or seafood broth.

2. Stir thoroughly to dissolve the curry paste.

3. Add coconut milk.

4. Stir until the broth becomes smooth and creamy.

5. Add fish sauce and brown sugar.

6. Bring to a gentle simmer.

7. Cook uncovered for 8–10 minutes.

Step 5: Cook the Shrimp

1. Add the prepared shrimp to the simmering soup.

2. Stir gently to distribute them evenly.

3. Cook for approximately 3–5 minutes, depending on shrimp size.

4. Shrimp are ready when opaque and pearly, with a firm texture.

5. Avoid overcooking, as shrimp can become rubbery.

Step 6: Add Spinach

1. Add fresh baby spinach.

2. Stir gently until wilted.

3. This usually takes 1–2 minutes.

4. Taste the broth and adjust salt and seasoning.

Step 7: Finish with Lime

1. Turn off the heat.

2. Add fresh lime juice.

3. Stir gently.

4. Taste and add additional lime if desired.

5. Add extra chili for more heat.

Step 8: Garnish and Serve

1. Ladle the hot soup into serving bowls.

2. Arrange shrimp evenly in each bowl.

3. Garnish with fresh cilantro.

4. Add sliced red chili and lime wedges.

5. Drizzle a little coconut milk over the top.

Serve immediately while hot!

Nutritional Information

Estimated per serving, based on 4 servings.

Nut Information (Q/S)

Allergy note: Coconut is botanically a fruit, not a true tree nut, but some allergy labeling regulations classify it differently. Check your coconut milk and curry paste labels for cross-contact warnings. Fish sauce contains fish.

Helpful Cooking Tips

1. Use large shrimp for a beautiful restaurant-style presentation.

2. Full-fat coconut milk gives the soup a richer, creamier texture.

3. Use seafood broth for a deeper seafood flavor.

4. Add extra red curry paste if you enjoy spicy food.

5. Add lime juice at the end to keep the flavor fresh.

6. Do not boil the soup aggressively after adding coconut milk.

7. Add mushrooms or zucchini for extra vegetables.

Serving Suggestions

Enjoy this delicious soup with:

• Steamed jasmine rice

• Coconut rice

• Garlic naan

• Crusty bread

• Rice noodles

• Fresh cucumber salad

Storage Instructions

• Refrigerator: Store in an airtight container for up to 2 days.

• Freezer: Freezing is not recommended for best texture because coconut milk may separate and shrimp can become rubbery.

• Reheating: Warm gently on the stovetop until steaming hot. Avoid prolonged boiling.

Final Result: A rich, creamy golden coconut curry broth filled with tender shrimp, fresh spinach, sweet red peppers, and refreshing lime. Every spoonful is comforting, aromatic, and bursting with delicious Thai-inspired flavor