Perfect! A Coconut Curry Shrimp Soup is warm, creamy, and packed with flavor. Here’s a full recipe:
Ingredients (serves 3–4)
- 1 lb (450 g) shrimp, peeled and deveined
- 1 tbsp vegetable oil or coconut oil
- 1 small onion, diced
- 2–3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1–2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz / 400 ml) coconut milk
- 2 cups chicken or vegetable broth
- 1 medium carrot, thinly sliced
- 1 red bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 tbsp fish sauce (optional, for depth)
- 1 tsp sugar or honey
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro or basil for garnish
- Optional: cooked rice or rice noodles
Instructions
- Prep the shrimp
- Pat shrimp dry and set aside.
- Cook aromatics
- Heat oil in a large pot over medium heat.
- Sauté onion for 3–4 minutes until translucent.
- Add garlic and ginger, cook 1 minute until fragrant.
- Add curry paste
- Stir in red curry paste and cook for 30 seconds to bloom the flavors.
- Build the soup base
- Pour in coconut milk and broth, stir to combine.
- Add carrots, bell pepper, and mushrooms. Simmer 8–10 minutes until vegetables are tender.
- Stir in fish sauce (if using) and sugar. Taste and adjust seasoning.
- Cook the shrimp
- Add shrimp and cook 2–3 minutes until pink and opaque. Avoid overcooking.
- Finish
- Squeeze lime juice over the soup.
- Garnish with fresh cilantro or basil.
- Serve
- Serve hot as-is or over cooked rice/rice noodles for a heartier meal.
✅ Tips for maximum flavor:
- For a richer, creamier soup, add 1–2 tsp of coconut cream at the end.
- A dash of sriracha or chopped chili adds a nice spicy kick.
- Lime zest can enhance the citrus aroma.
If you want, I can also give a quick 20-minute “weeknight” version that cooks everything in one pot, super easy cleanup.
Do you want me to write that version?
