Coconut Curry Soup With Shrimp

December 06, 2019
This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is simple to form and prepared in below thirty minutes!

I love simple soup recipes like this Coconut Curry soup. similar to our most well liked soup instruction – Thai Tom Yum Soup – additionally called Thai Hot and bitter soup, this straightforward Thai soup is explosive with flavor and tastes similar to soup from a Thai eating house – no want for takeout once you will build this delicious Thai Coconut soup reception.

Coconut Curry Soup With Shrimp
Coconut Curry Soup With Shrimp

How To build Coconut Curry Soup

  • In a giant pot or Dutch kitchen appliance, saute red bell peppers and mushrooms.
  • Add the minced garlic and ginger and cook till they become aromatic (about a minute).
  • Add the red curry paste.
  • Add the broth, soy sauce, fish sauce, coconut milk, pepper and refined sugar. combine well and convey to a simmer.
  • Add the shrimp and cook for regarding three to four minutes or till the shrimp turns pink. Shrimp cooks in no time, keep a watch on that. Overcooked shrimp turns rubbery. you actually don’t need that.
  • Remove the pot from the warmth and stir within the juice, sliced onions and shredded basil. Enjoy!

Coconut Curry Soup With Shrimp


  • 2 tbsp coconut oil (vegetable or peanut oil can be use)
  • 1 red bell pepper, thinly sliced
  • 5 oz white button mushrooms, stems removed and sliced
  • 2 tbsp garlic, minced
  • 2 tsp ginger, minced or grated
  • 2 tbsp red curry paste
  • 4 cups chicken stock (or fish stock)
  • 2 tbsp soy sauce
  • 3 tsp fish sauce
  • 1 (14 ounces) can regular coconut milk
  • 1/4 tsp pepper
  • 1 teaspoon brown sugar
  • 1 lb large shrimp, deveined and peeled
  • 1 tablespoon lime juice
  • ¼ cup green onions, sliced
  • 2 tbsp fresh basil, chopped


  1. Heat oil in a large soup pot over medium heat.
  2. Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
  3. Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
  4. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar ground and black pepper. Bring to a simmer.
  5. Add the shrimp and cook just until the shrimp turns pink. This should take about 3 – 4 minutes. Do not overcook the shrimp or it will be rubbery!
  6. Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

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