Spicy Coconut Shrimp Soup – A Warming, Flavor-Packed Delight

Save this recipe on:

Imagine curling up with a steaming bowl of velvety, rich broth infused with coconut milk, a kiss of lime, and just the right punch of chili. This Spicy Coconut Shrimp Soup is the kind of comfort food that takes your taste buds on a tropical escape. Whether you’re winding down after a long day or cooking to impress guests, this soup hits that sweet spot between indulgent and refreshing.

Juicy, tender shrimp swim in a silky soup spiced with Thai-inspired ingredients like ginger, garlic, and red curry paste. Fresh cilantro and a splash of lime juice elevate the flavor, bringing brightness to the dish. It’s not just dinner—it’s an experience, a warm bowl of comfort with every spoonful.

---

Ingredients for this Spicy Coconut Shrimp Soup

• 1 lb (450g) large shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Thai red curry paste
• 4 cups (1 liter) chicken or vegetable broth
• 1 can (13.5 oz / 400ml) full-fat coconut milk
• 1 tablespoon fish sauce (or soy sauce for a milder version)
• Juice of 1 lime
• 1 teaspoon brown sugar (optional)
• 1-2 red chilies, sliced (adjust to taste)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

---

Step 1: Sauté Aromatics

Heat the coconut oil in a large pot over medium heat. Once shimmering, add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the garlic and ginger, and sauté for another minute until fragrant.

---

Step 2: Build the Base

Add the red curry paste to the pot and stir constantly for about 1–2 minutes. This helps to toast the paste and release its flavors. Pour in the chicken or vegetable broth, and bring everything to a gentle simmer.

---

Step 3: Add Coconut Milk and Seasonings

Lower the heat slightly and stir in the coconut milk, fish sauce, lime juice, and brown sugar. Taste and adjust the seasoning with salt and pepper as needed. Simmer for about 5–7 minutes to allow the flavors to meld together.

---

Step 4: Cook the Shrimp

Add the shrimp and sliced chilies into the soup. Cook for 3–4 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them—they should be tender and juicy.

---

Step 5: Garnish and Serve

Remove the pot from heat. Ladle the soup into bowls and sprinkle generously with fresh cilantro. Add an extra squeeze of lime for brightness if desired, and serve hot.

---

Storage Instructions

To store Spicy Coconut Shrimp Soup, allow it to cool to room temperature before transferring it into an airtight container. It can be refrigerated for up to 3 days. For best results, store the shrimp separately if you plan to reheat multiple times, as overcooking may cause the shrimp to become rubbery.

To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally. If needed, add a splash of broth or water to loosen the texture. Avoid boiling, especially with the shrimp in the soup.

Freezing is possible, though not ideal due to the coconut milk and seafood. If you must freeze it, do so without the shrimp and add them fresh upon reheating.

---

Estimated Nutrition (Per Serving – Serves 4)

• Calories: ~320 kcal
• Protein: 22g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 3g
• Sodium: ~850mg
• Cholesterol: 160mg

Note: Nutritional values are approximate and can vary based on exact ingredients used.

---

Frequently Asked Questions

1. Can I use frozen shrimp?

Yes! Just make sure to thaw and pat them dry before adding to the soup.

2. Is this soup very spicy?

It has a moderate heat level. You can adjust by using fewer or more red chilies and curry paste based on your preference.

3. What can I use instead of red curry paste?

You can substitute with yellow or green curry paste, or even a mix of chili flakes and a bit of turmeric for a different twist.

4. Can I make it vegetarian?

Absolutely! Swap the shrimp for tofu or mushrooms and use vegetable broth instead of chicken broth.

5. What’s the best coconut milk to use?

Full-fat canned coconut milk gives the soup its rich, creamy texture. Light versions will work but won’t be as indulgent.

6. Can I add noodles or rice?

Yes! This soup pairs wonderfully with rice noodles or jasmine rice for a heartier meal.

7. How long does it take to make this soup?

About 30 minutes from start to finish, making it a great quick dinner option.

8. Can I meal-prep this ahead of time?

Yes, just keep the shrimp separate and add them fresh when reheating to maintain the best texture.

---

Print

Save this recipe on: