Looking for a bowl of pure comfort that’s both exotic and satisfying? This Spicy Shrimp Coconut Soup is exactly what you need. It’s a perfect balance of creamy coconut milk, tender shrimp, and just the right amount of heat to warm you up from the inside out. I love making this soup when I want something that feels special but doesn’t require hours in the kitchen.
Ingredients
- 1 pound medium shrimp, peeled and deveined
- 2 cans (14 oz each) coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass, bruised and cut into 4-inch pieces
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon ginger, minced
- 3 garlic cloves, minced
- 2 red chilies, sliced (adjust to taste)
- 1 cup mushrooms, sliced
- 1 lime, juiced
- Fresh cilantro for garnish
- 2 tablespoons neutral cooking oil
Instructions
- Heat oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant (about 1 minute).
- Add the curry paste and stir constantly for 2 minutes to release the flavors.
- Pour in the coconut milk and chicken broth. Add lemongrass and bring to a gentle simmer.
- Add mushrooms and cook for 5 minutes until slightly softened.
- Add shrimp and cook for 3-4 minutes until they turn pink.
- Stir in fish sauce, lime juice, and sliced chilies.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Recipe Notes
Here are some helpful tips to make your Spicy Shrimp Coconut Soup perfect every time:
- Can’t find lemongrass? Use 2 tablespoons of lemongrass paste as a substitute.
- The soup might seem thin at first, but it will thicken slightly as it cools.
- For the best texture, don’t overcook the shrimp – they should just turn pink.
- Store leftovers in an airtight container for up to 2 days, but be aware that seafood soups are best enjoyed fresh.
- For a milder version, start with one chili and adjust to taste.
- Make sure to use full-fat coconut milk for the best creamy texture – light coconut milk won’t give you the same rich result.
This soup is naturally gluten-free and can be made keto-friendly by ensuring your curry paste doesn’t contain added sugars. Feel free to add other vegetables like bell peppers or baby corn to make it even more nutritious.
Spicy Shrimp Coconut Soup
Looking for a bowl of pure comfort that's both exotic and satisfying? This Spicy Shrimp Coconut Soup is exactly what you need. It's a perfect balance of creamy coconut milk, tender shrimp, and just the right amount of heat to warm you up from the inside out. I love making this soup when I want something that feels special but doesn't require hours in the kitchen.
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 cans 14 oz each coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass bruised and cut into 4-inch pieces
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon ginger minced
- 3 garlic cloves minced
- 2 red chilies sliced (adjust to taste)
- 1 cup mushrooms sliced
- 1 lime juiced
- Fresh cilantro for garnish
- 2 tablespoons neutral cooking oil
Instructions
- Heat oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant (about 1 minute).
- Add the curry paste and stir constantly for 2 minutes to release the flavors.
- Pour in the coconut milk and chicken broth. Add lemongrass and bring to a gentle simmer.
- Add mushrooms and cook for 5 minutes until slightly softened.
- Add shrimp and cook for 3-4 minutes until they turn pink.
- Stir in fish sauce, lime juice, and sliced chilies.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro.
