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Thai Shrimp Coconut Curry Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
A flavorful and aromatic Thai-inspired soup featuring shrimp, coconut milk, and vibrant vegetables, perfect for a comforting meal.

Ingredients

Base

  • 1 tbsp coconut oil
  • 1 small onion (sliced)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (grated)
  • 2 tbsp Thai red curry paste
  • 4 cups seafood or vegetable broth
  • 1 can (14 oz) coconut milk (full fat)
  • 1 tbsp fish sauce (or soy sauce)
  • 1 tbsp brown sugar
  • 1 tbsp lime juice
  • 1 lb large shrimp (peeled and deveined)
  • 1 red bell pepper (sliced)
  • ½ cup mushrooms (sliced)
  • ½ cup snap peas or green beans
  • ½ cup cherry tomatoes (halved)
  • 1-2 tsp Sriracha (optional)

Fresh herbs and garnish

  • Fresh cilantro (chopped)
  • Thai basil leaves
  • Lime wedges
  • Sliced red chili (optional)

Instructions 

  • Heat coconut oil and sauté onion, garlic, and ginger for 2 minutes.
  • Stir in curry paste, then add broth, coconut milk, fish sauce, sugar, and lime juice; simmer 5 minutes.
  • Add vegetables and cook for 5 minutes until slightly tender.
  • Add shrimp and cook 2-3 minutes until pink and opaque. Stir in Sriracha if desired.
  • Serve hot, garnished with cilantro, Thai basil, chili, and lime wedges.

Notes

Use full-fat coconut milk for creaminess and adjust spice level with Sriracha.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Thai
Keyword: Seafood