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Creamy Coconut Curry Soup with Shrimp

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A quick and easy creamy coconut curry soup with shrimp that balances spice and creaminess for a comforting and flavorful dinner.

Ingredients

Scale
  • 1 pound (450g) medium peeled and deveined shrimp, fresh or thawed frozen
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 2 tablespoons red or yellow curry paste
  • 1 small onion, finely chopped
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced or grated
  • 1 medium carrot, julienned or thinly sliced
  • 3 cups (720 ml) chicken or vegetable broth
  • Juice of 1 fresh lime
  • 1 tablespoon fish sauce (optional)
  • 1 teaspoon brown sugar or palm sugar
  • A handful of fresh cilantro and/or Thai basil, chopped
  • 1 tablespoon neutral oil like canola or vegetable oil
  • Optional add-ins: sliced mushrooms, baby spinach, or diced tomatoes

Instructions

  1. Rinse and pat dry 1 pound of peeled and deveined shrimp. If using frozen, thaw in cold water for about 15 minutes before cooking.
  2. Heat 1 tablespoon of neutral oil in a large soup pot over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Cook, stirring occasionally, until fragrant and onions are translucent, about 3-4 minutes.
  3. Stir in 2 tablespoons of red or yellow curry paste. Cook for 1-2 minutes to bloom the spices and infuse the aromatics.
  4. Add sliced red bell pepper and julienned carrot (plus mushrooms or spinach if using). Stir to coat in the curry mixture and cook for another 3 minutes until vegetables start to soften but still hold their shape.
  5. Pour in 1 can of full-fat coconut milk and 3 cups of broth. Stir well to combine and bring to a gentle simmer over medium heat.
  6. Stir in 1 tablespoon fish sauce (optional), 1 teaspoon brown sugar, and juice of 1 lime. Taste and adjust seasoning with salt or more lime juice as desired.
  7. Let the soup simmer gently for 8-10 minutes to meld flavors and cook the vegetables through.
  8. Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque. Avoid overcooking.
  9. Remove the pot from heat and stir in a handful of chopped fresh cilantro and/or Thai basil.
  10. Serve immediately, garnished with extra lime wedges or chopped herbs if desired.

Notes

If the soup is too thick, add a splash of broth or water to loosen. To mellow heat, add a dollop of plain yogurt or extra coconut milk. Avoid overcooking shrimp to prevent rubbery texture. Use full-fat coconut milk for best creaminess. Bloom spices by cooking curry paste with aromatics before adding liquids.

Nutrition

Keywords: coconut curry soup, shrimp soup, quick dinner, creamy soup, Thai curry, easy recipe, weeknight meal, gluten-free, dairy-free

Find it online: https://blixfood.com/creamy-coconut-curry-soup-with-shrimp-easy-recipe-for-quick-dinner-delight/