Go Back
- 1 lb large shrimp, peeled and deveined - 1 can (13.5 oz) coconut milk - 2 cups chicken or vegetable broth - 1 tablespoon red curry paste - 1 tablespoon fresh ginger, minced - 2 garlic cloves, minced - 1 stalk lemongrass (or 1 tablespoon lemongrass paste) - 1 bell pepper, thinly sliced - 1 cup mushrooms, sliced The base of the soup is simple yet full of flavor. You start with the shrimp, which gives the dish a juicy and tender bite. Coconut milk adds creaminess and a hint of sweetness. Pair that with chicken or vegetable broth, and you have a warm, soothing base. I love adding red curry paste. It gives the soup its signature heat and depth. Fresh ginger and garlic are must-haves. They add a warm, aromatic kick that lifts the soup. If you want to take it a step further, add lemongrass. It gives a fresh, citrusy note. Bell peppers add a nice crunch and color. Mushrooms bring an earthy flavor, making the dish even more hearty. For the full recipe, include any of these ingredients to make your soup truly your own! 1. In a large pot, heat a splash of vegetable oil over medium heat. This oil helps to cook the garlic and ginger. 2. Add the minced ginger and garlic. Sauté them until you smell their great aroma. This should take about one minute. 1. Stir in one tablespoon of red curry paste. Mix it well with the ginger and garlic. Cook for another minute. This step adds flavor to your soup. 2. Now, pour in two cups of chicken or vegetable broth. Bring the mix to a gentle simmer. 3. Next, add one can of coconut milk. Stir it in well. Keep the pot simmering lightly. 1. If you have lemongrass, slice the stalk and add it whole to the pot. If you use lemongrass paste, add one tablespoon instead. 2. Then, add one sliced bell pepper and one cup of sliced mushrooms. Cook these for about five to seven minutes until they start to soften. 3. Finally, toss in one pound of large shrimp and one cup of halved cherry tomatoes. Cook until the shrimp turns pink and is fully cooked. This should take about three to four minutes. Make sure to check the shrimp! They should not be overcooked. Once done, you can find the full recipe for Spicy Thai Coconut Shrimp Soup at the end of this section. To get the right amount of spice, adjust the red curry paste. Start with a tablespoon. Taste as you go. If you want more heat, add a bit more. Lime juice helps balance the heat. It adds a nice zing to the soup. Serve your soup with rice or crusty bread. Both soak up the rich flavors. For garnish, use fresh cilantro or slices of lime. They make the dish look bright and fresh. To keep shrimp tender, avoid overcooking them. Cook them just until they turn pink. This takes about 3 to 4 minutes. To check for doneness, cut one shrimp in half. If it's opaque and firm, it’s perfect. Enjoy your Spicy Thai Coconut Shrimp Soup with all its flavors. For the complete recipe, check the Full Recipe section. {{image_2}} You can easily make this soup vegetarian or vegan. Instead of shrimp, use mushrooms or tofu. Both options add a nice texture and flavor. For a vegan soup, swap chicken broth for vegetable broth. This keeps the dish rich and tasty while being plant-based. Feel free to get creative with the veggies you add. Zucchini or spinach can make the soup even better. They bring freshness and color. You can also try different spices. Turmeric adds a warm, earthy taste, while chili flakes can turn up the heat. These changes keep the recipe fun and interesting. If shrimp isn’t your favorite, you can use fish or chicken instead. Both options cook well with the flavors in this soup. If you like seafood, consider adding scallops or mussels. They pair perfectly with coconut and spices. The Full Recipe allows for these fun swaps, making it easy to customize your meal. To store your Spicy Thai Coconut Shrimp Soup, use airtight containers. Glass or plastic containers work well. Ensure the soup cools down before sealing. Store it in the fridge at a temperature below 40°F. This keeps the soup fresh and tasty for longer. You can freeze leftover soup for later. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Remove as much air as possible from bags. To reheat, thaw in the fridge overnight. Heat on the stove over low heat. Stir often to keep flavors intact. Adding a splash of coconut milk can help revive the creaminess. For best taste, consume the soup within three days if stored in the fridge. If frozen, it can last up to three months. Watch for signs of spoilage. Look for off smells or changes in color. If it looks or smells strange, toss it out. Enjoy your soup fresh for the best flavors! To amp up the heat, try these options: - Add more red curry paste: Start with half a tablespoon more. - Include fresh chilies: Slice in some Thai bird chilies for instant heat. - Dash of hot sauce: A couple of drops can really ignite the flavor. - Spicy oil drizzle: Finish your soup with chili oil for rich heat. These methods let you control the spice level. Adjust based on your taste. Yes, you can make this soup ahead. Here’s how: - Prep the base: Cook the soup base but leave out the shrimp. - Store in the fridge: Keep it in an airtight container for up to three days. - Reheat gently: When you’re ready, warm it on low heat. Add shrimp when it's hot. This way, the shrimp stays tender and juicy. If you don’t have red curry paste, consider: - Green curry paste: It offers a different flavor but still packs a punch. - Yellow curry powder: Mix it with coconut milk for a milder soup. - Homemade blend: Combine ground cumin, coriander, and chili powder for a substitute. Each of these will give your soup a unique twist. Absolutely! To make this soup gluten-free: - Fish sauce: Use a gluten-free version or soy sauce. - Broth: Ensure your chicken or vegetable broth is gluten-free. - Check labels: Always read labels on products like curry paste. These adjustments keep your flavors intact while making it safe for gluten-sensitive diets. Yes, frozen shrimp work well! Here’s what to do: - Thaw first: Let them thaw in the fridge overnight or run under cold water. - Cook time: They may need an extra minute in the pot compared to fresh shrimp. - Flavor: Frozen shrimp often have good taste if cooked properly. Using frozen shrimp makes this recipe easy and quick! For the full recipe, check out the Spicy Thai Coconut Shrimp Soup recipe above. This article covered the essential ingredients for Spicy Thai Coconut Shrimp Soup, plus steps to make it. You learned how to cook shrimp perfectly and adjust spice levels. Remember, you can swap shrimp for other proteins or vegetables. Store leftovers properly to enjoy later. With these tips, you can create a flavorful dish that suits your taste. Get creative and make this recipe your own! Your kitchen adventures are just beginning, so have fun!

Spicy Thai Coconut Shrimp Soup

Indulge in the rich flavors of Spicy Thai Coconut Shrimp Soup, a delightfully easy recipe perfect for any occasion. This creamy, aromatic soup features succulent shrimp simmered with creamy coconut milk and vibrant veggies. With hints of ginger, lemongrass, and a touch of lime, every spoonful is a taste of Thailand. Click through to discover the full recipe and bring this delicious dish to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb large shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 cups chicken or vegetable broth

1 tablespoon red curry paste

1 tablespoon fresh ginger, minced

2 garlic cloves, minced

1 stalk lemongrass (or 1 tablespoon lemongrass paste)

1 bell pepper, thinly sliced (red or yellow)

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

Juice of 1 lime

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

In a large pot, heat a splash of vegetable oil over medium heat.

    Add the minced ginger and garlic, frying until fragrant (about 1 minute).

      Stir in the red curry paste and cook for another minute, combining well with the ginger and garlic.

        Pour in the chicken or vegetable broth and bring to a simmer.

          Add the coconut milk, stirring well to combine. Keep the mixture at a gentle simmer.

            Slice the lemongrass stalk and add it whole to the pot (or add lemongrass paste if using).

              Add the sliced bell pepper and mushrooms, cooking for about 5-7 minutes until they begin to soften.

                Add the shrimp and cherry tomatoes to the pot, cooking until the shrimp is pink and cooked through (about 3-4 minutes).

                  Remove the lemongrass stalk, then stir in the fish sauce (or soy sauce) and lime juice.

                    Taste, adjusting with salt and pepper as necessary.

                      Serve hot, garnished with fresh cilantro on top.

                        Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4