If you’re craving a creamy, tangy, and mildly spicy soup with a tropical twist, this Coconut Curry Shrimp Soup is your perfect match. The savory shrimp pairs beautifully with the richness of coconut milk and the zing of lime, creating a soup that’s satisfying, comforting, and quick to make.
Let’s dive into the details to create this delightful dish that’s ideal for a cozy meal or an impressive starter.
Ingredients
- 1 tablespoon fish sauce
- Juice of 2 limes
- 1 teaspoon brown sugar
- 1 cup baby spinach
- 1 lb (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- Fresh cilantro or basil, for garnish
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of curry paste, lime, and fish sauce creates a bold, dynamic taste.
- Quick and Easy: Ready in under 30 minutes for a hassle-free meal.
- Healthy and Nourishing: Packed with protein from shrimp and nutrients from spinach.
- Versatile: Adjust the spice level or add your favorite veggies to make it your own.
How to Make Coconut Curry Shrimp Soup
1. Prepare the Shrimp
- Rinse the peeled and deveined shrimp under cold water. Pat dry with paper towels.
- Set aside while you prepare the other ingredients.
2. Sauté the Aromatics
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Build the Curry Base
- Add the red curry paste to the pot and stir to coat the onions, garlic, and ginger. Cook for 1 minute to release the flavors.
- Pour in the coconut milk and broth, stirring until the curry paste is fully incorporated.
4. Season the Soup
- Add the fish sauce, lime juice, soy sauce, and brown sugar to the pot. Stir well and bring the mixture to a gentle simmer.
5. Cook the Shrimp
- Add the shrimp to the simmering soup and cook for 3-4 minutes, or until the shrimp turn pink and opaque.
- Stir in the baby spinach and let it wilt for 1-2 minutes.
6. Serve and Garnish
- Ladle the soup into bowls and garnish with fresh cilantro or basil. Serve hot with a side of steamed rice, crusty bread, or just as it is.
Tips for the Best Coconut Curry Shrimp Soup
- Use Fresh Shrimp: Fresh shrimp enhances the flavor, but frozen shrimp works well too—just thaw them before cooking.
- Adjust Spice Levels: Add more or less curry paste depending on your heat preference. For extra spice, include a pinch of chili flakes.
- Add More Veggies: Bell peppers, mushrooms, or snap peas make great additions.
- Don’t Overcook the Shrimp: Shrimp cook quickly, so keep an eye on them to avoid rubbery texture.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: This soup freezes well for up to 2 months. However, add the spinach fresh when reheating for best results.
- Reheat: Warm gently on the stove over low heat or in the microwave in short intervals, stirring between each.
Serving Suggestions
- Steamed Jasmine Rice: Perfect for soaking up the rich broth.
- Crusty Bread: Great for dipping and savoring every last drop.
- Fresh Lime Wedges: Add an extra pop of tanginess.
Final Thoughts
This Coconut Curry Shrimp Soup is a flavor-packed, easy-to-make dish that’s perfect for weeknights or special occasions. The rich coconut base, tender shrimp, and fresh lime make it a crowd-pleaser that’s guaranteed to satisfy.
Try it tonight, and let me know how it turns out. I’d love to hear your favorite twists and toppings for this delicious soup! 🥥🍤✨