This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
I love easy soup recipes like this Coconut Curry soup. Just like our most popular soup recipe – Thai Tom Yum Soup – also known as Thai Hot and Sour soup, this simple Thai soup is bursting with flavor and tastes just like soup from a Thai restaurant – no need for takeout when you can make this delicious Thai Coconut soup at home.
Coconut Curry Soup Ingredients
This soup is made with very simple ingredients readily available in any supermarket. Check the Asian food isle for some ingredients.
- OIL: I love using coconut oil in recipes that include coconut milk however, peanut or vegetable oil can be used. The amount is so little that even olive oil will work.
- MUSHROOMS: I used button white mushrooms, however Lisa’s recipe calls for shitake mushrooms. Both are good options.
- GARLIC: Fresh minced garlic is a must.
- GINGER: Minced or grated fresh ginger or ginger paste work well.
- RED CURRY PASTE: Thai Red curry paste packs a lot of flavor and some mild heat. I’ve been using Mae Ploy Red Curry Paste for years but it seems to me that Thai Kitchen Red Curry Paste is easier to find in most markets. They are both great.
- COCONUT MILK: This gives this seafood soup it’s creamy, silky, rich texture. Do not get the “light version”. Using regular coconut milk is a must.
- FISH SAUCE: Do not get turned off by the smell of fish sauce! It is a strong and unpleasant smell but – oh boy does that stuff deliver flavor!
- BROTH: Chicken or seafood broth are good options for this Asian soup.
- SHRIMP: Medium or large peel and deveined shrimp are perfect for this recipe. Remove the tails for easy slurping!!
How To Make Coconut Curry Soup
- In a large pot or Dutch oven, saute red bell peppers and mushrooms.
- Add the minced garlic and ginger and cook until they become aromatic (about a minute).
- Add the red curry paste.
- Add the broth, soy sauce, fish sauce, coconut milk, pepper and brown sugar. Mix well and bring to a simmer.
- Add the shrimp and cook for about 3 to 4 minutes or until the shrimp turns pink. Shrimp cooks very fast, keep an eye on it. Overcooked shrimp turns rubbery. You definitely don’t want that.
- Remove the pot from the heat and stir in the lime juice, sliced onions and chopped basil. Enjoy!
I wish I could take complete credit for this recipe but the truth is, I found it at Lisa’s Dinner Time Dish. I was given Lisa’s website for the Fall version of Freaky Friday. As soon as I saw this rich and creamy Thai Coconut soup, I knew I had to make it!
Lisa’s simple approach and passion for cooking makes you want to jump into the kitchen and start cooking! Take a look at her Beer Braised Pot Roast and these amazing Perfect Dinner Rolls. I seriously want that for dinner!
Coconut Curry Soup Tips and Notes
- You can add different kinds of vegetables to this soup, broccoli and baby bok choy are good additions.
- Make it a meal by adding rice noodles. Just follow the noddle’s package directions and simmer in the soup for a few minutes.
- If you are sensitive to spicy foods, start by adding 1 tablespoon of curry paste.
- You can use any size shrimp that you prefer. Remove the shrimp tails for easy slurping!
- Don’t forget to visit Lisa’s Dinner Time Dish I think I will be making her Mushroom Sweet Potato Risotto and her easy Halibut en Papillote next!
- Check out these other Thai recipes:
- Chicken Satay with Spicy Peanut Sauce
- Thai Chicken Larb Salad
- Thai Red Curry Chicken with Vegetables
So what is Freaky Friday? It’s a super fun blog hop that my friend Michaela from An Affair from the Heart organizes once a season. Michaela secretly assigns each one of the participants a food blog to cook or bake from.
Then on one selected Friday, all of our posts go live at the same time. That is when we all discovered what foodie friend everyone got! Getting to cook a friend’s recipe is so exciting and keeping it a secret is sometimes so hard – especially when all you want to say is “OMG your recipe is awesome!!”
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Coconut Curry Soup with Shrimp
Ingredients
- 2 tbsp coconut oil (vegetable or peanut oil can be use)
- 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) can regular coconut milk
- 1/4 tsp pepper
- 1 teaspoon brown sugar
- 1 lb large shrimp, deveined and peeled
- 1 tablespoon lime juice
- ¼ cup green onions, sliced
- 2 tbsp fresh basil, 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 ground 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.
Nutrition
Be sure and check out all the other recipes for the Fall Edition of Freaky Friday!! Deliciousness guaranteed!
- An Affair from the Heart – Pumpkin Spice Swirls – Leftover Pie Crust Cookies
- Bowl Me Over – 4 Ingredient Peanut Butter Cookies
- Healing Tomato – Greek Dipping Oil
- LeMoine Family Kitchen – Easy Vegetable Orzo Soup
- Lemon Blossoms – Coconut Curry Soup with Shrimp
- Lisa’s Dinnertime Dish – Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
- Mildly Meandering – Caprese Tortellini Skewers
- Plattertalk – Crock Pot Honey Garlic Chicken
- Seduction in the Kitchen – Unstuffed Cabbage Roll Skillet
- Take Two Tapas – Tequila Infused Grapes
- West Via Midwest – Roasted Fingerling Potatoes
- Who Needs a Cape? – Cheesy Chicken, Artichoke & Rice Casserole
J Davis says
I loved this recipe. I added salt. Other than that, it was quick, easy, and delicious!
Kathy says
Thank you! I’m glad you enjoyed the soup. xo
Joan says
I absolutely loved this recipe, true comfort food.
Wondering though, it tastes salty to me. Do you think that is from the fish sauce ? I used low sodium chicken broth.
Anyway, my husband, who is a meat and potatoes kind of guy, really loved it also.
I will make it again.
Kathy says
Thank you xo
Carrie N says
This soup was amazing. Restaurant quality taste and super easy to make. I couldn’t wait to eat leftovers the next day, I just added fresh shrimp to the reheated soup.
Kathy says
I am so happy to hear you like the soup Carrie. Thank you for the feedback! xo
Lala says
Great start to a phenomenal recipe! I added lemongrass, extra pink himalayan salt, miso paste in place of red curry paste, extra 1/2 of coconut milk and cilantro in place of the basil leaves. I didn’t have mushrooms (sad face) but it was awesome without them. My husband and I ate this up. Will keep this recipe forever!
Kathy says
Thank you Lala!
Jana T says
This was very delicious. And super simple. But missing something. I think next time I will add some lemongrass, onions, more curry paste and maybe more sugar. I did half chicken. Only because I had taken it out already. Just sliced super thin and added when it told you to bring to a boil. Then simmered and added shrimp. I also added chopped cilantro with stems and diced roma tomatoes at the end and dried kafir lime leaves with the garlic and ginger. Still a super delish dish and great for non Asian cooks
MLG says
Tasty and easy to make. Will make again.
Kathy says
Thank you
Jen Krise says
I would love to make this tonight, but I only have cooked frozen shrimp on hand, not raw frozen. Have you ever tried it with cooked shrimp?
Kathy says
Hi Jen, raw shrimp adds a bit of flavor to the soup, however the broth is so tasty that I would venture and try it with cooked shrimp. Just add them last minute. They will just need to warm up. Hope this is helpful!
rhea says
I’ve made this a couple of times now and it is so good! I serve it with a small ball of rice in the middle – it has become one of my regular weekly meals!
Kathy says
So happy tyo hear! We love it too. Thank you!!
Stewart Hood says
This was just delish! So glad I can eat it on my low carb journey.
Kathy says
Thank you!
Nuria says
Best one EVER!! I stirred in some spinach as well. Perfect quantities! I used fish stock. Thanks so much!
Kathy says
Wonderful! Thank you