Name: Creamy Coconut Curry Shrimp Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 tbsp peanut oil; 5 oz shiitake mushroom, stems removed and thinly sliced; 1 red bell pepper, finely chopped; 2 tbsp garlic, minced; 2 tbsp soy sauce; 2 tsp ginger paste; 2 tbsp red curry paste; 4 cups chicken stock; 2 tsp fish sauce; 1 (14 oz) can full fat coconut milk

Shrimp coconut curry soup offers a delightful balance of creamy texture, aromatic spices, and tender seafood, making it a perfect quick meal. This recipe ensures a rich, satisfying broth with minimal effort, showcasing how simple ingredients can create a deeply flavorful experience. Preparing a shrimp coconut curry allows for incredible versatility, adapting to your spice preference while providing a healthy, protein-packed dish. I’ve found that getting the initial sauté of the aromatics just right is key to unlocking the full depth of flavor in this shrimp coconut curry.

⏱ Time: 25 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Creamy Coconut Curry Shrimp Soup

Shrimp coconut curry: make this easy, creamy, and flavorful soup in under 30 minutes. Perfect with shiitake mushrooms for a quick weeknight meal.

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course

Cuisine Thai

Servings 4

Calories 410 kcal

Ingredients

2 tbsp peanut oil
5 oz shiitake mushroom, stems removed and thinly sliced
1 red bell pepper, finely chopped
2 tbsp garlic, minced
2 tbsp soy sauce
2 tsp ginger paste
2 tbsp red curry paste
4 cups chicken stock
2 tsp fish sauce
1 (14 oz) can full fat coconut milk

Instructions

Heat peanut oil in a large soup pot over medium heat for 1 minute.
Sauté mushrooms for about 3 minutes, until they release their moisture.
Add red pepper and sauté until tender, about another 5 minutes.
Add garlic and sauté just until fragrant for 30 seconds.
Stir in soy sauce, ginger paste and red curry paste.
Stir in chicken stock, fish sauce, coconut milk, bring to a simmer for 5 minutes.

Notes

– To prevent rubbery shrimp, add them in the last few minutes of cooking. Shrimp cooks very quickly, and overcooking is a common mistake that affects texture. When they turn opaque and pink, they’re done.
– For a richer broth, lightly toast your curry paste in the pot for 30 seconds before adding liquids. This brings out its aromatic oils.
– Storage: Leftover soup can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

To prevent rubbery shrimp, add them in the last few minutes of cooking. Shrimp cooks very quickly, and overcooking is a common mistake that affects texture. When they turn opaque and pink, they’re done.
For a richer broth, lightly toast your curry paste in the pot for 30 seconds before adding liquids. This brings out its aromatic oils.
Storage: Leftover soup can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally, or in the microwave.

Enjoy this vibrant shrimp coconut curry soup, a dish that proves delicious, wholesome meals don’t require hours in the kitchen. Experiment with different vegetables or protein sources to make it your own!