Coconut Curry Shrimp Soup Recipe

This Coconut Curry Shrimp Soup is a warm, flavorful, and aromatic dish that’s perfect for cozy evenings. With creamy coconut milk, succulent shrimp, and a blend of spices, this soup offers the perfect balance of savory, spicy, and sweet flavors. Fresh vegetables, fragrant curry, and a touch of lime bring a burst of freshness to every bite. It’s easy to prepare and guaranteed to transport your taste buds to a tropical paradise. Whether served as an appetizer or a main course, this coconut curry soup is a delightful addition to any meal.

Table of Contents

1. Ingredients
2. Instructions
3. Cook Notes & Tips
4. Recipe Variations
5. Frequently Asked Questions (FAQs)
6. Conclusion

Ingredients

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 red bell pepper, thinly sliced
• 1 cup mushrooms, sliced
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper, to taste
• Cooked rice or rice noodles, for serving (optional)

Instructions

Step 1: Sauté Aromatics

• In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent.
• Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 2: Add Curry Paste and Vegetables

• Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to blend. Then, add the coconut milk and chicken or vegetable broth, stirring well to combine.
• Bring the mixture to a gentle simmer, then add the sliced red bell pepper and mushrooms. Let the vegetables cook for about 5-6 minutes, or until they begin to soften.

Step 3: Cook the Shrimp

• Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.

Step 4: Season the Soup

• Stir in the fish sauce, soy sauce, and brown sugar. Adjust seasoning with salt and black pepper to taste.
• Squeeze in the juice of one lime and mix well. Taste and adjust the flavors as needed.

Step 5: Serve

• Ladle the soup into bowls and garnish with fresh cilantro. Serve with cooked rice or rice noodles if desired for a heartier meal.

Cook Notes & Tips

• Shrimp: Be careful not to overcook the shrimp, as they can become tough. As soon as they turn pink and curl, they are ready.
• Curry Paste: Red curry paste can vary in spiciness, so adjust the amount to your heat preference. If you prefer a milder soup, start with 1 tablespoon and add more if desired.
• Vegetables: Feel free to add other vegetables like baby spinach, snap peas, or zucchini for more texture and nutrition.
• Serving: This soup is delicious on its own, but serving it with rice or rice noodles makes it a more substantial meal.

Recipe Variations

• Chicken Curry Soup: Replace the shrimp with boneless, skinless chicken breast or thigh, cut into bite-sized pieces. Adjust cooking time to ensure the chicken is fully cooked.
• Vegan Version: Use tofu instead of shrimp and vegetable broth instead of chicken broth. Replace fish sauce with a vegan alternative or extra soy sauce.
• Spicy Kick: Add a sliced fresh red chili or a pinch of red pepper flakes for extra heat.
• Creamy Tomato Curry: Add a small can of diced tomatoes along with the coconut milk for a richer, tomato-based flavor.

Frequently Asked Questions (FAQs)

Q: Can I use frozen shrimp for this recipe? A: Yes, frozen shrimp work well for this recipe. Make sure they are fully thawed and patted dry before adding them to the soup.

Q: How do I store leftovers? A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Q: Can I make this soup ahead of time? A: Yes, you can make the soup base ahead of time without adding the shrimp. When ready to serve, bring the soup to a gentle simmer, add the shrimp, and cook until they are just done.

Q: Can I substitute coconut milk with something else? A: For a lighter version, you can use half coconut milk and half chicken broth, or use evaporated milk for a similar creaminess without the coconut flavor.

This Coconut Curry Shrimp Soup is a comforting, flavorful dish that brings the vibrant taste of a tropical getaway right to your kitchen. With its creamy coconut base, tender shrimp, and a blend of spices, this soup is both satisfying and easy to make. Whether you serve it as a starter or a main course, it’s bound to impress with its rich, aromatic flavors. Give this recipe a try and enjoy the warmth and complexity of coconut curry in every spoonful!