Description

Thai Coconut Shrimp Soup is a creamy and aromatic dish made with coconut milk, tender shrimp, fragrant curry paste, and fresh vegetables. This soup delivers a perfect balance of savory, mildly spicy, and citrusy flavors while remaining comforting and light. It is ideal for an easy dinner that feels special and restaurant inspired.

Ingredients

Raw shrimp peeled and deveined with tails removed

Coconut oil for sautéing

Fine sea salt to season

Rice noodles or mung bean vermicelli noodles

Small shallot finely chopped

Thai red curry paste adjusted to taste

Fresh garlic minced

Fresh ginger finely grated

Chicken broth or seafood broth

Unsweetened full fat coconut milk

Red Boat Fish Sauce or Thai Kitchen Fish Sauce or Squid Brand Fish Sauce

Brown sugar for balance

Red chili flakes optional for heat

Red bell pepper thinly sliced

Cremini mushrooms sliced

Fresh lime juice plus wedges for serving

Baby spinach leaves

Fresh cilantro for garnish

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Instructions

1. Soak the noodles in warm water until tender then drain well and set aside

2. Heat coconut oil in a heavy pot and cook the shrimp gently until lightly pink then remove and set aside

3. Add chopped shallot to the same pot and cook until soft and fragrant

4. Stir in garlic ginger and curry paste and cook until aromatic and well combined

5. Pour in the broth and coconut milk then stir in fish sauce brown sugar and chili flakes if desired

6. Add bell pepper and mushrooms and let the soup simmer gently until vegetables are tender

7. Stir in spinach and allow it to wilt softly

8. Return shrimp to the pot and warm gently in the broth

9. Finish with fresh lime juice and stir gently

10. Place noodles in serving bowls ladle soup over the top and garnish with cilantro and lime wedges

Notes

For a milder soup reduce the amount of curry paste and skip the chili flakes

For more heat add sliced fresh chili or a drizzle of chili oil when serving

Store soup and noodles separately to keep the texture perfect

Reheat gently on the stovetop and add fresh noodles before serving

Vegetables like bok choy kale or zucchini can be used instead of spinach

Prep Time: about fifteen minutes
Cook Time: about twenty minutes
Category: soup
Method: simmering
Cuisine: Thai inspired