If you’re craving something warm, comforting, and just a bit exotic, you have to try this Creamy Thai Shrimp Coconut Curry Soup. It’s a vibrant bowl loaded with tender shrimp, silky coconut milk, colorful fresh veggies, and a kick of aromatic Thai curry. Everything mingles together in the most satisfyingly creamy broth, and every spoonful bursts with contrasting textures and zippy flavors. Whether you’re looking to spice up your dinner routine or need a cozy meal for a chilly evening, this one-pot wonder will bring you back for seconds every single time!
Ingredients You’ll Need
The beauty of this soup is how simple but purposeful every ingredient is. Each one plays a vital role in building those signature flavors and achieving the perfect balance of creaminess, freshness, and Thai heat.
- Coconut oil: Provides a subtle coconut essence and the best base for sautéing your aromatics.
- Large shrimp, peeled and deveined: Tender, juicy shrimp are the star of the show, absorbing all those lovely curry flavors.
- Onion, diced: Adds gentle sweetness and depth to the soup’s foundation.
- Red bell pepper, sliced: Brings bright color and crisp sweetness to each bite.
- Carrots, thinly sliced: Add natural sweetness, lovely texture, and vivid color.
- Garlic, minced: Essential for that aromatic, savory backbone.
- Fresh ginger, grated: Gives a pop of warmth and freshness that is classic in Thai dishes.
- Red curry paste: Infuses the broth with that unmistakable Thai flavor and vibrant hue – adjust depending on your spice preference!
- Low-sodium chicken or vegetable broth: Forms the soup base and lets all the other ingredients shine.
- Full-fat coconut milk: Delivers the soup’s signature creamy texture and tropical flavor.
- Fish sauce: Adds a savory, umami punch – don’t skip it, even if it sounds mysterious!
- Brown sugar: Balances out the heat and acidity for a well-rounded flavor.
- Lime juice: Brightens up the soup with zesty acidity just before serving.
- Baby spinach or bok choy: Provides a pop of leafy green and quick-cooking nutrition.
- Rice noodles (optional): Make the soup extra hearty and slurpable, but you can skip for a lighter meal.
- Fresh cilantro, chopped: The perfect herby kick on top – don’t hold back!
- Sliced green onions and lime wedges (optional): Fresh garnishes that wake up every bowl.
How to Make Creamy Thai Shrimp Coconut Curry Soup
Step 1: Sear the Shrimp
Start by heating your coconut oil in a large pot over medium heat. Add the shrimp in a single layer and cook for just 2 to 3 minutes per side, until they’re a luscious shade of pink and opaque in the center. Remove the shrimp to a plate so they stay perfectly tender and don’t overcook while you prep the rest of the soup.
Step 2: Sauté the Vegetables
Using the same pot (and all those flavorful shrimp juices!), toss in your diced onion, sliced bell pepper, and thinly sliced carrots. Sauté everything until the veggies turn soft and fragrant, about 5 minutes. This step helps create a flavorful, slightly sweet base for the Creamy Thai Shrimp Coconut Curry Soup.
Step 3: Add Aromatics and Curry Paste
Stir in the minced garlic and grated ginger. Cook for about one minute, just until their aromas bloom. Add in your red curry paste, letting it sizzle with the vegetables and aromatics to unlock those bold, spicy flavors.
Step 4: Build the Broth
Pour in the broth and coconut milk, followed by fish sauce and brown sugar. Give everything a good stir. Bring the pot to a gentle simmer and let it cook for 10 minutes – this lets all those flavors blend into the creamy coconut curry base that defines this soup.
Step 5: Finish the Soup
Add the cooked shrimp back to the pot, along with fresh lime juice and your choice of spinach or bok choy. Stir until the greens are just wilted and the soup is heated through. If you’re adding rice noodles, nestle them into the soup and cook according to package directions, just until tender.
Step 6: Taste and Garnish
Taste your soup and adjust for seasoning, adding a little extra fish sauce, curry paste, or lime juice as desired. Ladle into bowls and top with a shower of fresh cilantro, some sliced green onions, and lime wedges on the side for a vibrant, restaurant-worthy finish!
How to Serve Creamy Thai Shrimp Coconut Curry Soup
Garnishes
Every bowl of Creamy Thai Shrimp Coconut Curry Soup deserves a few finishing touches: a generous sprinkle of fresh chopped cilantro, a scattering of sliced green onions, and a wedge of lime to squeeze over just before eating. These simple garnishes dial up the freshness and make the dish pop both in flavor and looks.
Side Dishes
This soup is hearty on its own, but serving it alongside warm jasmine rice, crispy spring rolls, or a simple cucumber salad makes for a memorable Thai-inspired meal. The lightness of these sides won’t overshadow the rich, creamy curry broth.
Creative Ways to Present
For a showstopping dinner, ladle the soup into coconut bowls or colorful deep dishes, arrange the shrimp on top, and tuck in fresh herbs or extra lime wedges. If you’re entertaining, try serving the soup in small cups or shot glasses as a delightful appetizer that gives everyone a taste of what’s to come!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cool the soup completely before transferring to an airtight container. Store in the refrigerator for up to three days. The flavors deepen over time, making each reheated bowl just as comforting as the first.
Freezing
For best texture, freeze the Creamy Thai Shrimp Coconut Curry Soup without the shrimp and greens. Store the base in freezer-safe containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator, then reheat and add freshly cooked shrimp and greens for that just-made freshness.
Reheating
Gently reheat the soup on the stovetop over low heat, stirring occasionally, until hot and steamy. If using noodles, add a splash of broth or coconut milk to help loosen the soup. Add fresh garnishes after reheating for bright flavor and color.
FAQs
Can I use frozen shrimp instead of fresh?
Absolutely! Just thaw the frozen shrimp overnight in the refrigerator or under cold running water, then pat dry before cooking. The flavor and texture will remain delicious, making the recipe even more convenient.
How spicy is this soup?
The level of heat depends on your red curry paste and how much you add. For a mild version, start with one tablespoon, then build up if you like more kick. For extra spice, toss in chili flakes or a sliced fresh chili when adding the aromatics.
Can I make this Creamy Thai Shrimp Coconut Curry Soup vegetarian?
Definitely! Simply swap the shrimp for cubed tofu or extra vegetables and use vegetable broth. You can still enjoy the creamy, Thai-inspired flavors in a fully plant-based version by replacing the fish sauce with a vegetarian alternative or a splash of soy sauce.
Will the soup be okay if I use light coconut milk?
Light coconut milk will work, but the broth will be thinner and less rich. If you’re after the signature lusciousness of Creamy Thai Shrimp Coconut Curry Soup, full-fat coconut milk is the way to go!
What’s the best way to prep this ahead for a dinner party?
Make the broth, shrimp, and veggies ahead of time, but add the greens and noodles just before serving for maximum freshness. This way, the soup can be quickly assembled and served piping hot to your guests.
Final Thoughts
I hope you’re as excited to make this Creamy Thai Shrimp Coconut Curry Soup as I am to share it. There’s just something magical about a bowl brimming with coconut-kissed shrimp, colorful veggies, and that lively Thai curry flavor. Give it a try, mix in your favorite toppings, and let each slurp transport you straight to flavor paradise!
Print
Creamy Thai Shrimp Coconut Curry Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of this Creamy Thai Shrimp Coconut Curry Soup. Bursting with tender shrimp, vibrant vegetables, and the perfect blend of Thai spices, this soup is a comforting and satisfying dish that will transport your taste buds to Southeast Asia.
Ingredients
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
Aromatics and Flavorings:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
Liquid and Seasoning:
- 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
Additional:
- 2 cups baby spinach or bok choy
- 8 ounces rice noodles (optional)
- 1/4 cup fresh cilantro, chopped
- Optional for serving: sliced green onions and lime wedges
Instructions
- Cook Shrimp: Heat coconut oil in a large pot; cook shrimp until pink, about 2-3 minutes per side. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, bell pepper, and carrots until softened, about 5 minutes.
- Add Aromatics: Stir in garlic, ginger, and red curry paste; cook for 1 minute.
- Simmer Soup: Pour in broth, coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
- Finish Soup: Add shrimp back, along with lime juice and spinach. If using, add noodles and cook until tender.
- Adjust Seasoning: Taste and adjust seasoning; garnish with cilantro, green onions, and lime wedges.
Notes
- Adjust spice level by adding more curry paste or chili flakes.
- Pair with jasmine rice for a heartier meal.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg
