Creamy, spicy, and bursting with vibrant flavors, Coconut Curry Shrimp Soup is the ultimate comfort dish with a tropical twist. This quick and easy recipe combines tender shrimp, aromatic spices, and the richness of coconut milk for a soup that’s as satisfying as it is delicious. Perfect for a cozy night in or impressing guests, this soup is sure to become a household favorite.
Why You’ll Love This Recipe
- Rich and Flavorful: The creamy coconut milk and red curry paste create a luscious base packed with bold flavors.
- Quick to Make: Ready in just 35 minutes, this soup is perfect for busy weeknights.
- Nutritious and Light: With shrimp, fresh vegetables, and aromatic spices, it’s a healthy yet indulgent dish.
- Customizable: Adjust the spice level, swap the protein, or add extra veggies to make it your own.
- Perfectly Balanced: The tang of lime, hint of sweetness, and savory spices create a harmonious flavor profile.
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
Kitchen Equipment Needed
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Directions
Step 1: Sauté Aromatics
Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for about 3 minutes, stirring occasionally, until the onion is softened and the mixture is fragrant.
Step 2: Add Curry Paste and Build the Broth
Stir in the red curry paste and cook for 1 minute to release its flavors. Pour in the coconut milk, chicken or vegetable broth, fish sauce, lime juice, and brown sugar. Stir to combine and bring the mixture to a gentle simmer.
Step 3: Cook the Vegetables
Add the sliced red bell pepper to the pot. Simmer for about 5 minutes, or until the bell pepper begins to soften.
Step 4: Add Shrimp and Spinach
Add the shrimp to the pot and cook for about 5 minutes, or until the shrimp turn pink and are fully cooked. Stir in the baby spinach just before serving to allow it to wilt.
Step 5: Adjust and Serve
Taste the soup and adjust the seasoning with salt and pepper if needed. Ladle into bowls, garnish with fresh basil or cilantro, and serve with lime wedges on the side for an extra burst of citrus flavor.
Serving Suggestions
Pair this soup with warm crusty bread, steamed jasmine rice, or crispy spring rolls for a complete meal. For a lighter option, enjoy it as is with a side of fresh greens.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: The soup base (without the shrimp and spinach) freezes well for up to 3 months. Add the shrimp and spinach after reheating.
- Reheating: Reheat gently on the stovetop over low heat to prevent overcooking the shrimp.
Variations
- Protein Swap: Replace shrimp with chicken, tofu, or white fish for a different take.
- Veggie Boost: Add mushrooms, zucchini, or snap peas for more vegetables.
- Spicier Version: Increase the red curry paste or add a chopped red chili for extra heat.
- Milder Flavor: Use half the curry paste for a gentler flavor profile.
Helpful Notes
- Fresh Shrimp: Use fresh shrimp when possible for the best flavor, but frozen shrimp works well too—just thaw and drain before cooking.
- Balance the Flavors: Taste the broth before adding shrimp, adjusting lime juice, sugar, or fish sauce to achieve your preferred balance.
- Don’t Overcook Shrimp: Shrimp cook quickly; remove them as soon as they turn pink and opaque.
Tips from Well-Known Chefs
- Chef’s Secret: Chef Jet Tila suggests lightly toasting the red curry paste in the pot before adding liquids to intensify its flavor.
- Layered Aromatics: Adding lime zest with the juice can amplify the citrus notes.
Frequently Asked Questions
1. Can I use light coconut milk?
Yes, but the soup will be less creamy. For the best flavor, use full-fat coconut milk.
2. Is fish sauce necessary?
Fish sauce adds depth, but you can substitute soy sauce for a similar savory note.
3. Can I make this soup vegan?
Yes! Replace shrimp with tofu, use vegetable broth, and substitute soy sauce for fish sauce.
4. What’s the best way to peel ginger?
Use a spoon to scrape off the skin—it’s quick, easy, and minimizes waste.
5. How can I make this soup thicker?
Simmer the soup longer to reduce the liquid or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water).
This Coconut Curry Shrimp Soup is a vibrant, satisfying dish that brings bold, tropical flavors to your table. It’s the perfect blend of creamy, spicy, and fresh, making it an ideal choice for an easy yet impressive meal. Enjoy every spoonful!
