If you’re craving a comforting yet exotic soup packed with flavor, Coconut Curry Shrimp Soup is the perfect dish to satisfy your taste buds. This soup combines tender shrimp with a creamy coconut milk base, infused with the warm, aromatic flavors of curry, ginger, garlic, and a hint of lime. It’s the ultimate balance of savory, spicy, and slightly sweet, and it’s sure to transport you straight to a tropical paradise.
What makes this soup so special is its depth of flavor. The coconut milk creates a rich, creamy texture that beautifully complements the spiced curry and the natural sweetness of the shrimp. The lime juice adds a refreshing zing that brightens the whole dish. It’s a light yet satisfying soup that’s perfect for cozy nights, casual dinners, or as an appetizer for a larger meal.
I first made Coconut Curry Shrimp Soup when I was craving something comforting with a little kick. The combination of coconut, curry, and shrimp was a revelation, and the soup quickly became one of my go-to recipes. It’s easy to make, full of bold flavors, and always a hit with anyone who tries it.
Why This Coconut Curry Shrimp Soup Will Be Your New Favorite
- Creamy and comforting: The coconut milk gives the soup a rich, smooth texture, while the curry adds a warm, comforting depth of flavor.
- Flavorful and aromatic: With fresh ginger, garlic, and a dash of lime, this soup is bursting with vibrant flavors.
- Quick and easy: Ready in just 30 minutes, this soup is perfect for weeknight dinners or when you want something satisfying without a lot of fuss.
- Packed with protein: Shrimp adds a lean, protein-packed element that makes the soup filling and hearty.
- Customizable: You can adjust the spice level, add more vegetables, or use a different protein to make this soup your own.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (adjust to your heat preference)
- 1 can (14 oz) coconut milk (full-fat or light)
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce or tamari (for gluten-free option)
- 1 teaspoon lime juice (plus more for garnish)
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- Salt and pepper, to taste
- Fresh cilantro or basil for garnish (optional)
How to Make Coconut Curry Shrimp Soup
- Sauté the aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and grated ginger and sauté for another minute, until fragrant. - Add the curry paste:
Stir in the red curry paste, turmeric, and coriander, and cook for 1-2 minutes, allowing the spices to bloom and deepen in flavor. - Add the liquids:
Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the soup to a simmer over medium-high heat. Let it simmer for about 5-7 minutes, allowing the flavors to meld together. - Cook the shrimp:
Add the shrimp to the soup and cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough. - Finish the soup:
Stir in the soy sauce and lime juice. Taste the soup and adjust the seasoning, adding salt and pepper as needed. - Serve:
Ladle the soup into bowls, and garnish with fresh cilantro or basil. Serve with a wedge of lime on the side for extra brightness. - Enjoy:
Your Coconut Curry Shrimp Soup is ready to be enjoyed! This comforting, flavorful soup is perfect on its own or served with steamed rice or crusty bread.
Tips
- Adjust the spice level: If you like it spicier, add more curry paste or a pinch of chili flakes. For a milder version, reduce the amount of curry paste or use a mild yellow curry paste.
- Use other proteins: If you don’t like shrimp, you can substitute it with chicken, tofu, or even fish for a different protein option.
- Add more veggies: You can add vegetables like bell peppers, spinach, or baby corn to make the soup even heartier and more nutritious.
Substitutions and Variations
- Vegetarian version: Swap the shrimp for tofu or chickpeas, and use vegetable broth instead of chicken broth to make the soup fully vegetarian.
- Use light coconut milk: For a lighter version, opt for light coconut milk to reduce the richness and calories, though the soup may be slightly less creamy.
- Add noodles: For a more filling soup, add cooked rice noodles or rice to the soup to create a hearty, noodle-based dish.
Make a Healthier Version
- Low-fat option: Use light coconut milk or a smaller amount of full-fat coconut milk to make the soup lower in fat.
- Increase fiber: Add more vegetables like carrots, zucchini, or cauliflower to boost the fiber content and make the soup more filling.
- Reduce sodium: Use low-sodium broth and soy sauce to make this soup lower in sodium while still keeping the flavors vibrant.
Closing
And there you have it! Coconut Curry Shrimp Soup is the perfect combination of creamy, spicy, and savory flavors that will warm you up and leave you satisfied. This soup is quick to make, full of vibrant flavors, and packed with healthy ingredients that make it a nourishing meal. Don’t forget to let us know how your soup turns out, and be sure to check out more of our flavorful soup recipes for even more cozy meal ideas!
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop, adding a little more broth or coconut milk if it thickens. - Can I use frozen shrimp?
Yes! You can use frozen shrimp in this recipe. Just make sure to thaw them before adding them to the soup for even cooking. - Can I add more vegetables?
Absolutely! You can add vegetables like spinach, kale, zucchini, or bell peppers for extra texture and nutrients. - How do I make this soup spicier?
To increase the heat, add more red curry paste, a pinch of chili flakes, or even some fresh chopped jalapeños. - Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by substituting the shrimp with tofu or chickpeas and using vegetable broth. - Can I use regular coconut milk instead of light coconut milk?
Yes! Full-fat coconut milk will give the soup a richer, creamier texture, but light coconut milk works too for a lighter version. - Can I add noodles to this soup?
Yes! You can add cooked rice noodles or even zucchini noodles for a heartier soup. - Can I use chicken instead of shrimp?
Yes, you can substitute chicken for shrimp. Use boneless, skinless chicken breasts or thighs, and cook until they are fully cooked through, then shred them before adding to the soup. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. - Can I freeze this soup?
Yes, you can freeze the soup for up to 3 months. Just make sure to store it in an airtight container, and let it thaw in the refrigerator before reheating.
Coconut Curry Shrimp Soup
4
30
minutes40
300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 shrimp, peeled and deveined
2 tablespoons 2 olive oil
1 small 1 onion, chopped
3 cloves 3 garlic, minced
1 tablespoon 1 fresh ginger, grated
2 tablespoons 2 red curry paste (adjust to your heat preference)
1 can 1 (14 oz) coconut milk (full-fat or light)
2 cups 2 chicken or vegetable broth
1 tablespoon 1 soy sauce or tamari (for gluten-free option)
1 teaspoon 1 lime juice (plus more for garnish)
1/2 teaspoon 1/2 ground turmeric
1/2 teaspoon 1/2 ground coriander
Salt and pepper, to taste
Fresh cilantro or basil for garnish (optional)
Directions
- Sauté the aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened. Add the garlic and grated ginger and sauté for another minute, until fragrant.
- Add the curry paste:
- Stir in the red curry paste, turmeric, and coriander, and cook for 1-2 minutes, allowing the spices to bloom and deepen in flavor.
- Add the liquids:
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Bring the soup to a simmer over medium-high heat. Let it simmer for about 5-7 minutes, allowing the flavors to meld together.
- Cook the shrimp:
- Add the shrimp to the soup and cook for about 3-4 minutes, or until the shrimp are pink and cooked through. Be careful not to overcook the shrimp, as they can become tough.
- Finish the soup:
- Stir in the soy sauce and lime juice. Taste the soup and adjust the seasoning, adding salt and pepper as needed.
- Serve:
- Ladle the soup into bowls, and garnish with fresh cilantro or basil. Serve with a wedge of lime on the side for extra brightness.
- Enjoy:
- Your Coconut Curry Shrimp Soup is ready to be enjoyed! This comforting, flavorful soup is perfect on its own or served with steamed rice or crusty bread.
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