Description
This Shrimp Coconut Curry Soup is a creamy, flavorful bowl of comfort made with juicy shrimp, rich coconut milk, and a vibrant blend of aromatics. It’s quick to prepare and packed with Thai-inspired goodness.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 2 cans (13.5 oz each) coconut milk
- 2 tablespoons red curry paste
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, chopped
- 1 red bell pepper, thinly sliced
- 2 carrots, julienned or thinly sliced
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Place a large pot or Dutch oven over medium heat and let it warm up.
- Add a drizzle of oil, then sauté the chopped onion until soft. Stir in garlic, ginger, and curry paste. Cook until fragrant, about 2 minutes.
- Pour in the broth and coconut milk, stirring well. Bring to a gentle simmer.
- Add bell pepper and carrots. Let them soften for 5–6 minutes.
- Add shrimp and cook for 3–4 minutes, until pink and opaque.
- Stir in fish sauce, brown sugar, and lime juice. Adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh cilantro, and serve hot with lime wedges.
Notes
- Use full-fat coconut milk for a richer texture.
- Add chili flakes for more heat if desired.
- Shrimp cook quickly, so avoid overcooking.
- This soup gets even better the next day.