Description
A rich and creamy Thai-inspired shrimp coconut curry soup featuring tender shrimp, vibrant vegetables, and fragrant spices simmered in a luscious coconut milk broth. This comforting soup balances sweet, salty, and tangy flavors, perfect for a warming main course or light dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon coconut oil
- 1 pound large shrimp, peeled and deveined
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 4 cups low-sodium chicken or vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cups baby spinach or bok choy
- 8 ounces rice noodles (optional)
Garnishes (optional)
- 1/4 cup fresh cilantro, chopped
- Sliced green onions
- Lime wedges
Instructions
- Cook the Shrimp: Heat the coconut oil in a large pot over medium heat. Add the shrimp and cook for 2–3 minutes per side until just pink and opaque. Remove the shrimp and set aside to prevent overcooking.
- Sauté Vegetables: In the same pot, add the diced onion, sliced red bell pepper, and thinly sliced carrots. Cook for about 5 minutes until the vegetables are softened.
- Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red curry paste. Cook for 1 minute until fragrant, stirring constantly to release the flavors.
- Add Broth and Coconut Milk: Pour in the low-sodium broth and full-fat coconut milk into the pot. Stir to combine the ingredients well.
- Season and Simmer: Add the fish sauce and brown sugar to the soup. Bring the mixture to a gentle simmer and let cook for 10 minutes, allowing the flavors to meld.
- Finish with Shrimp and Greens: Return the cooked shrimp to the pot, add the lime juice and baby spinach or bok choy. Stir until the greens wilt and the shrimp are warmed through.
- Cook Noodles (optional): If using rice noodles, add them to the soup and cook according to package instructions until tender, usually just a few minutes.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional fish sauce, lime juice, or curry paste if desired. Ladle into bowls and garnish with chopped cilantro, sliced green onions, and lime wedges for added freshness and flavor.
Notes
- Adjust the spice level by adding more red curry paste or a pinch of chili flakes if you prefer a spicier soup.
- This soup pairs beautifully with jasmine rice for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
