Go Back
Creamy Coconut Curry Shrimp Soup - shrimp coconut curry - Shrimp coconut curry: make this easy, creamy, and flavorful soup in under 30 minutes. Perfect with shi

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.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Thai
Calories: 410
Ingredients Method Notes

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

Method
 

  1. Heat peanut oil in a large soup pot over medium heat for 1 minute.
  2. Sauté mushrooms for about 3 minutes, until they release their moisture.
  3. Add red pepper and sauté until tender, about another 5 minutes.
  4. Add garlic and sauté just until fragrant for 30 seconds.
  5. Stir in soy sauce, ginger paste and red curry paste.
  6. 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.