Are you craving a hot, smooth & full soup that takes you to the bold taste of Thailand? Try This Thai Coconut Curry Shrimp Soup Recipe.
It’s full of thick coconut milk, sharp lime, soft shrimp, & sweet-smelling spice.
This mix is just right – hot, sweet, & sour. Are you a pro cook or just a start? This guide is easy to use & makes top-notch food in less than 30 mins.
Let’s dig into this yummy soup that’s bound to be loved by all!
Why You’ll Love This Recipe
Quick & Easy: Make this dish in less than 30 minutes. It is great for busy nights when you need a fast & yummy meal.
Bold Flavors: It has a nice mix of smooth coconut milk, hot curry paste, and sharp lime. This mix makes a taste that is both fun & stays in mind.
Customizable: You can set the hot level to mild or strong. Swap stuff to fit what you like or have.
Healthy & Light: The dish is not just good to eat but healthy too. It has a lot of shrimp for strong parts & fresh greens and herbs that are good for you.
Restaurant-Quality at Home: With a bit of work, you can make a meal that seems & tastes as if it was from a top food place. This will wow your family or friends.
Ingredients
1 lb (450g) large shrimp, peeled and deveined
1 tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2-3 tbsp red curry paste (adjust to taste)
1 (14 oz) can coconut milk (full-fat for creaminess)
2 cups vegetable broth or chicken broth
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup sliced mushrooms (shiitake or button)
1 small zucchini, sliced into half-moons
2 tbsp fresh lime juice
1 stalk lemongrass, bruised and cut into 3-inch pieces (optional)
1/4 cup fresh cilantro, chopped (for garnish)
1/4 cup Thai basil leaves (optional, for garnish)
Cooked rice noodles or jasmine rice (for serving)
Instructions
Prep the Shrimp: Wash & dry the shrimp. Set it to the side.
Cook Smells: Warm oil in a big pot over mid heat. Add onion, garlic, & ginger, & cook for 2-3 mins till it smells good.
Add Curry Paste: Mix in red curry paste & heat for 1 min to let out its taste.
Make the Broth: Pour in coconut milk, broth, fish mix, brown sugar, & lemongrass (if used). Stir & heat to a soft boil.
Cook Veggies: Add bell pepper, mushrooms, & zucchini. Boil for 5-7 mins till veggies are soft.
Cook Shrimp: Put shrimp in the pot & heat for 2-3 mins till pink & not clear.
End with Lime: Take off heat, mix in lime juice, & toss lemongrass. Check & adjust taste if you need to.
Serve: Put soup over rice noodles or jasmine rice, & top with cilantro & Thai basil.
Tips
Adjust Spice Level: Start with 2 spoons of red curry paste for mild taste. If you want more heat, add more paste as you like.
Fresh Ingredients: Fresh ginger & lime juice are key. They bring bright & strong tastes that make the food stand out.
Lemongrass Prep: For full taste, tap the stalk with a knife’s back. It frees its rich oils before you mix it in.
Don’t Overcook Shrimp: Cook shrimp till they are pink. They stay soft & full of juice this way, not tough & chewy.
Taste and Adjust: After you cook, try your food & shift tastes if you need. Add more fish sauce for more salt, lime juice for more tang, or brown sugar for sweetness.
Variations and Substitutions
Protein Swap: You can swap out shrimp for other proteins like chicken, tofu, or scallops. This way, you can fix the dish to fit your taste or what you need to eat.
Veggie Options: Add more kinds when you use veggies like crisp carrots, sweet snap peas, or soft baby corn in your dish.
Low-Carb: If you need to cut carbs, skip the rice or noodles. Use cauliflower rice as a good & tasty swap.
Vegan Version: To make this dish vegan, use tofu in place of shrimp & pick soy sauce or tamari over fish sauce. This keeps it full of taste but with no meat bits.
Spice Alternatives: If you want a new twist, try green or yellow curry paste in place of the red. This gives the dish a new kind of taste.
Serving Suggestions
With Noodles: Put the mix on top of rice noodles. It’s a full & fun meal. It brings a good feel.
With Rice: Have it with jasmine rice. It’s great for taking in the rich broth & lifts the whole taste.
As an Appetizer: Use small parts as a start. It’s a fine start to a Thai-style meal & gets all set for more.
With Bread: Use crusty bread or naan. It’s good to dip in the broth. It makes sure you get all the taste.
Garnish Ideas: To make your plate look great, add red chili cuts for some color. Add green onions for a fresh hint. Put on coconut cream for a deep taste.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prep the broth and veggies up to 1 day in advance.
Add shrimp and lime juice just before serving to keep them fresh.
Storing
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently over low heat to avoid curdling the coconut milk.
Freezing
Freeze the broth (without shrimp or lime juice) for up to 3 months.
Thaw overnight in the fridge, then reheat and add shrimp and lime juice.
FAQs
Q. Can I use frozen shrimp?
Yes! Thaw frozen shrimp in the fridge or under cold water before cooking.
Q. Is this soup gluten-free?
Yes, as long as you use gluten-free broth and fish sauce. Always check labels.
Q. Can I make it less spicy?
Reduce the curry paste to 1 tbsp or use a milder curry paste variety.
Q. What can I substitute for fish sauce?
Soy sauce or tamari works as a substitute for a similar umami flavor.
Q. How can I make it creamier?
Use full-fat coconut milk or add a splash of coconut cream at the end.
Conclusion
In conclusion, this Thai Coconut Curry Shrimp Soup Recipe offers a delightful blend of creamy, spicy, and tangy flavors.
It’s quick to make, endlessly customizable, and perfect for any occasion, from cozy weeknight dinners to impressing guests at a dinner party.
With fresh ingredients and simple steps, you can bring the vibrant taste of Thailand to your table in no time.
Try it today, and let this recipe become your go-to for a comforting, flavorful meal!
Read More:- Thai Red Curry Dumpling Soup Recipe
Thai Coconut Curry Shrimp Soup Recipe
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2-3 tbsp red curry paste
- 1 14 oz can coconut milk
- 2 cups vegetable or chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper thinly sliced
- 1 cup sliced mushrooms
- 1 small zucchini sliced
- 2 tbsp fresh lime juice
- 1 stalk lemongrass optional
- 1/4 cup fresh cilantro chopped
- 1/4 cup Thai basil optional
- Cooked rice noodles or jasmine rice
Instructions
- Put oil in a pot on mid heat. Fry onion, garlic, & ginger for 2-3 mins.
- Toss in curry paste & fry for 1 min.
- Mix in coconut milk, broth, fish sauce, brown sugar, & lemongrass. Let it cook soft.
- Put in bell pepper, mushrooms, & zucchini. Let them cook for 5-7 mins.
- Add shrimp & let cook for 2-3 mins till pink.
- Take pot off heat, mix in lime juice, & toss out lemongrass.
- Serve on rice noodles or jasmine rice, with cilantro & Thai basil on top.
