This coconut curry shrimp soup is creamy, fragrant, and packed with bold flavors. I love how the coconut milk balances the spice of curry paste, while shrimp adds a light yet satisfying protein. With rice or noodles, it becomes a hearty meal, but it’s also comforting enough to enjoy on its own as a flavorful soup.

Coconut Curry Shrimp Soup

Why You’ll Love This Recipe

I love that this recipe comes together in under 30 minutes, making it perfect for busy weeknights. The broth is rich and silky from coconut milk, with a zesty kick of lime that keeps it fresh and vibrant. I like adding mushrooms and greens for extra texture, but the recipe is flexible, so I can adjust it depending on what I have on hand. It’s one of those meals that feels both comforting and restaurant-worthy without requiring much effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (450g) shrimp, peeled and deveined (tail-on optional)
1 tbsp oil (coconut or vegetable)
1 small onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste (or yellow for a milder flavor)
1 can (14 oz) coconut milk (full fat for creaminess)
2 cups chicken or vegetable broth
1 tbsp fish sauce (or soy sauce if you prefer)
1–2 tsp brown sugar (to balance the flavors)
Juice of 1 lime (plus wedges for serving)
1 cup sliced mushrooms (optional)
1 cup baby spinach or bok choy (optional for greens)
Salt, to taste
Fresh cilantro, green onions, and/or Thai basil for garnish
Cooked jasmine rice or rice noodles, for serving

Directions

Heat oil in a large pot over medium heat. Add onion and sauté for 3–4 minutes until softened.
Stir in garlic and ginger, cooking for 30 seconds.
Add curry paste and cook for 1 minute until fragrant.
Pour in coconut milk and broth, whisking to combine. Stir in fish sauce, brown sugar, and lime juice.
Bring to a simmer for 5–7 minutes. Add mushrooms and greens (if using), and cook until tender.
Add shrimp and simmer gently for 2–4 minutes until they turn pink and are cooked through.
Taste and adjust with extra lime juice, sugar, or salt if needed.
Serve hot over rice or noodles and garnish with herbs and lime wedges.

Servings And Timing

This recipe makes about 4 servings. Cooking time is around 25–30 minutes total, including prep and simmering.

Variations

I like to spice it up with chili garlic sauce or sliced Thai chili for extra heat.
For a creamier twist, I sometimes stir in a spoonful of peanut butter, giving it a Thai-inspired flavor.
To make it vegan, I replace shrimp with tofu, use vegetable broth, and substitute soy sauce for fish sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the soup gently on the stovetop over medium-low heat. If reheating with rice or noodles, I prefer storing them separately so the soup doesn’t thicken too much. Freezing is possible, but I find the texture of shrimp changes, so I usually enjoy this fresh.

FAQs

1. Can I use frozen shrimp for this soup?

Yes, I often use frozen shrimp—just thaw them before cooking for best texture.

2. How spicy is this soup?

The spice level depends on the curry paste. Red curry is medium, while yellow curry is milder. I adjust heat by adding fresh chili or chili paste.

3. Can I make this soup ahead of time?

Yes, I like to make the broth ahead and add shrimp right before serving so they stay tender.

4. What type of rice or noodles works best?

I usually serve it with jasmine rice, but rice noodles also soak up the flavors beautifully.

5. Can I add other vegetables?

Definitely. I sometimes add bell peppers, zucchini, or snap peas for extra color and crunch.

Conclusion

This coconut curry shrimp soup is one of my favorite quick meals because it’s flavorful, filling, and adaptable. I like how the coconut milk creates a silky base while lime brightens everything up. Whether I serve it with rice, noodles, or just on its own, it always feels like a cozy, satisfying dish.