How to make Spicy Coconut Shrimp Soup 🥥🦐

This Spicy Coconut Shrimp Soup is a creamy, aromatic, and flavorful dish that brings the perfect balance of spice and sweetness. Packed with juicy shrimp, fresh vegetables, and a luscious coconut broth, this soup is sure to warm your soul and elevate your dinner table.

Ingredients

For the Soup Base:

1 tablespoon coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon ginger, grated
2 tablespoons red curry paste
1 can (14 oz) coconut milk
4 cups chicken or vegetable broth
2 tablespoons fish sauce (optional, for umami)
1 tablespoon lime juice
1 teaspoon sugar (optional, to balance flavors)

For the Shrimp and Vegetables:

1 pound shrimp, peeled and deveined
1 cup mushrooms, sliced (shiitake or button)
1 cup carrots, julienned or thinly sliced
1 red bell pepper, thinly sliced
1 cup spinach or baby bok choy
2–3 Thai chilies, finely sliced (optional, for extra heat)

For Garnish:

Fresh cilantro leaves
Sliced green onions
Lime wedges
A drizzle of chili oil (optional)

Instructions

1. Sauté Aromatics

Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 3–5 minutes.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.

2. Build the Broth

Stir in the red curry paste and cook for 1–2 minutes to release its flavors.
Add the coconut milk and chicken broth, stirring to combine.
Stir in the fish sauce (if using), lime juice, and sugar. Bring the soup to a gentle simmer.

3. Cook the Vegetables

Add the mushrooms, carrots, and red bell pepper to the broth.
Simmer for 5–7 minutes until the vegetables are tender but still vibrant.

4. Add the Shrimp

Add the shrimp to the pot and cook for 3–4 minutes, or until they turn pink and opaque.
Stir in the spinach or bok choy and cook for an additional 1–2 minutes, until wilted.

5. Adjust Seasoning

Taste the soup and adjust the seasoning with more lime juice, salt, or chili if needed.

6. Serve

Ladle the soup into bowls.
Garnish with fresh cilantro, sliced green onions, and a drizzle of chili oil for extra heat.
Serve with lime wedges for a zesty kick.

Tips for Perfect Spicy Coconut Shrimp Soup

Control the Heat: Adjust the amount of curry paste and Thai chilies to suit your spice preference.
Don’t Overcook Shrimp: Add shrimp toward the end of cooking to keep them tender and juicy.
Customize Veggies: Swap in zucchini, snap peas, or corn based on your preference.

Variations

Vegan Option: Replace shrimp with tofu or chickpeas and use vegetable broth.
Add Noodles: Stir in cooked rice noodles or udon for a heartier dish.
Seafood Medley: Include scallops or chunks of fish for a mix of seafood flavors.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat: Warm gently on the stovetop over medium heat. Avoid boiling to keep the shrimp tender.
Freeze: Freeze the soup base without the shrimp, adding fresh shrimp when reheating.