Coconut Curry Soup with Shrimp
User Reviews
4.9
Coconut Curry Soup with Shrimp
Description
This soup begins by sautéing red bell pepper and mushrooms in coconut oil until tender, then adding minced garlic and ginger to release aromatics. Red curry paste is stirred in, followed by chicken or fish stock, soy sauce, fish sauce, canned coconut milk, brown sugar, and black pepper. The mixture simmers to develop a balanced curry broth that is both fragrant and flavorful.
Shrimp are gently cooked in the simmering soup just until they turn pink, maintaining their juicy texture without toughness. After removing from heat, fresh lime juice, sliced green onions, and chopped basil leaves are added to introduce bright, fresh herbal notes that contrast the richness of the coconut milk and spices.
The soup is ready to serve immediately, pairing well with steamed rice or noodles. Variations allow substituting shrimp with chicken or mild fish, or making it plant-based with tofu or chickpeas. Adjust the amount of red curry paste to control heat according to preference.
Using full-fat coconut milk enhances creaminess and flavor richness, while keeping shrimp tails on improves presentation. Fresh Thai basil provides authentic flavor but can be substituted. This soup is a balanced combination of creamy, spicy, and tangy components.
Ingredients
- 2 tbsp coconut oil vegetable or peanut oil can be used
- 1 red bell pepper thinly sliced
- 5 oz white button mushrooms stems removed and sliced
- 2 tbsp garlic minced
- 2 tsp ginger minced or grated
- 2 tbsp red curry paste
- 4 cups chicken stock or fish stock
- 2 tbsp soy sauce
- 3 tsp fish sauce
- 1 (14 ounces) coconut milk canned, regular
- 1 teaspoon brown sugar
- 1/4 tsp black pepper
- 1 lb Shrimp large, deveined and peeled
- 1 tablespoon lime juice
- ¼ cup green onion sliced
- 2 tbsp basil fresh, chopped
Instructions
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Notes
- Full-fat coconut milk creates a richer, creamier broth; light coconut milk can be used but will be less luxurious.
- Use large raw shrimp, peeled and deveined; leaving tails on improves appearance, tails off ease eating.
- Chicken or mild white fish can substitute shrimp for a different protein option.
- To make a plant-based version, add tofu, chickpeas, or beans instead of meat or seafood.
- If Thai basil is unavailable, regular Italian basil can be used as an alternative.
- Reduce red curry paste for less spicy soup if sensitive to heat, starting with 1 tablespoon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 292mg | 97% |
| Sodium | 2085mg | 87% |
| Potassium | 583mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2245IU | 45% |
| Vitamin C | 48.3mg | 54% |
| Calcium | 194mg | 19% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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