Coconut Curry Shrimp Soup is a flavorful and aromatic dish that blends the sweetness of coconut milk with the spicy, rich undertones of red curry paste. Infused with garlic, ginger, and lime, this soup is a comforting and hearty dish that offers a tropical flair. The shrimp adds a protein-packed punch, while the addition of fresh vegetables like red bell pepper and spinach provides both color and nutrition. It’s an easy-to-make soup that brings vibrant flavors together in a warm, satisfying bowl. Perfect for a weeknight dinner or a cozy weekend meal, Coconut Curry Shrimp Soup offers both comfort and exotic appeal in every spoonful.
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tbsp fish sauce
- Juice of 2 limes
- 1 tsp brown sugar
- 1 cup baby spinach
- 1 red bell pepper, sliced
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Salt and black pepper, to taste
Preparation:
Step 1: Sauté Aromatics
- Begin by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, and minced ginger. Sauté the mixture for about 3 minutes, or until the onion softens and becomes translucent. You should notice the fragrance of the garlic and ginger wafting up, adding depth to the base of the soup.
Step 2: Add Curry Paste and Build the Broth
- Stir in the red curry paste and cook it for another minute. This step helps to activate the curry paste’s flavors, allowing them to develop fully. After the paste has been heated through, pour in the coconut milk, chicken (or vegetable) broth, fish sauce, lime juice, and brown sugar. Stir everything together and bring the mixture to a gentle simmer. The coconut milk will create a creamy base, while the broth and fish sauce add saltiness and umami.
Step 3: Cook the Vegetables
- Add the sliced red bell pepper to the simmering broth. Let the soup simmer for about 5 minutes, or until the bell pepper begins to soften. The bell pepper will infuse the broth with its sweet, mild flavor, providing a colorful and nutritious contrast to the rich curry soup.
Step 4: Add Shrimp and Spinach
- Once the vegetables have softened, add the shrimp to the soup. Cook the shrimp for about 5 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough. Just before serving, stir in the baby spinach. The spinach will wilt into the soup, adding freshness and a slight bitterness that balances out the richness of the coconut milk.
Step 5: Adjust and Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Depending on your preference for heat, you can also add extra lime juice or a pinch of chili flakes. Once the soup is perfectly seasoned, ladle it into bowls and garnish with fresh basil or cilantro. Serve the soup with lime wedges on the side for an extra burst of citrus when needed.
Variations:
- Add Vegetables: Feel free to add other vegetables such as carrots, mushrooms, or zucchini. These will add extra nutrition and texture to the soup.
- Spicy Option: For those who enjoy a bit more heat, you can add a sliced fresh chili pepper or a dash of chili flakes to the curry paste during step 2.
- Non-Shrimp Option: If shrimp isn’t your preferred protein, you can substitute it with chicken, tofu, or even a mix of hearty vegetables like sweet potatoes or cauliflower for a vegetarian version.
- Coconut Milk Alternatives: For a lighter version, you can use light coconut milk, or substitute with almond milk if you’re looking for a dairy-free alternative with a different flavor profile.
Cooking Notes:
- Shrimp Cooking Tip: Shrimp cooks quickly and should be added last to avoid overcooking. They should be pink and opaque when done, which usually takes about 3-5 minutes, depending on their size.
- Flavor Balance: Be sure to taste the soup before serving. If it’s too rich, add a little more lime juice to balance it out. If it’s too sour, a pinch of sugar can help mellow the flavors.
Serving Suggestions:
- Rice: Serve the soup with a side of steamed jasmine rice or basmati rice to soak up the delicious broth.
- Bread: Crusty bread or naan also pairs wonderfully with this soup, allowing you to dip into the creamy coconut broth.
- Salad: A simple cucumber salad with a lime dressing or a side of fresh fruit (like mango or pineapple) would provide a refreshing contrast to the rich, spicy soup.
Tips:
- Make Ahead: You can make this soup ahead of time and store it in the refrigerator for up to 2 days. Just add the spinach and shrimp right before serving to keep them fresh.
- Customize the Spice: If you like a more intense curry flavor, feel free to increase the amount of curry paste. If you’re new to curry, start with a smaller amount and add more as you go.
- Freezing: This soup can be frozen, but the texture of the shrimp might change. It’s best to freeze the soup without the shrimp and then add freshly cooked shrimp when you reheat it.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Nutritional Information (per serving):
- Calories: 300 kcal
- Protein: 28g
- Sodium: 800mg (may vary depending on broth and fish sauce)
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 3g
- Carbohydrates: 14g
- Fiber: 2g
- Sugars: 4g
- Cholesterol: 170mg
FAQs:
1. Can I make this soup ahead of time? Yes! The soup can be made a day in advance. Store it in the refrigerator and reheat it when you’re ready to serve. Add the spinach and shrimp when reheating for the best texture.
2. What can I use if I don’t have fish sauce? If you don’t have fish sauce, you can use soy sauce as a substitute. It won’t give the exact same flavor, but it will still provide a salty, umami taste.
3. Can I use frozen shrimp? Frozen shrimp works well in this recipe. Just be sure to thaw them thoroughly before adding them to the soup.
4. How can I make this soup spicier? If you like spice, you can add fresh chilies, extra curry paste, or chili flakes. Adjust it to your taste, keeping in mind that the coconut milk will mellow the heat.
5. Can I use other proteins besides shrimp? Yes! This soup works well with chicken breast, tofu, or even fish fillets. Just make sure to adjust the cooking time based on the protein you choose.
Conclusion:
Coconut Curry Shrimp Soup is the perfect dish for those who crave the rich, savory flavors of curry combined with the refreshing creaminess of coconut milk. It’s easy to prepare and packed with nutrition, making it an ideal option for a comforting meal. With its delicate balance of spice, sweetness, and umami, this soup is sure to satisfy your taste buds and warm your soul. Whether you’re cooking for a family dinner or a cozy evening alone, this recipe is guaranteed to impress with its vibrant, tropical flavors. Enjoy the warmth and depth of this hearty soup, and feel free to experiment with variations to make it your own!
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Coconut Curry Shrimp Soup
- Total Time: 35 minutes
Ingredients
Ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tbsp fish sauce
- Juice of 2 limes
- 1 tsp brown sugar
- 1 cup baby spinach
- 1 red bell pepper, sliced
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Salt and black pepper, to taste
Instructions
Preparation:
Step 1: Sauté Aromatics
- Begin by heating the vegetable oil in a large pot over medium heat. Once the oil is hot, add the finely chopped onion, minced garlic, and minced ginger. Sauté the mixture for about 3 minutes, or until the onion softens and becomes translucent. You should notice the fragrance of the garlic and ginger wafting up, adding depth to the base of the soup.
Step 2: Add Curry Paste and Build the Broth
- Stir in the red curry paste and cook it for another minute. This step helps to activate the curry paste’s flavors, allowing them to develop fully. After the paste has been heated through, pour in the coconut milk, chicken (or vegetable) broth, fish sauce, lime juice, and brown sugar. Stir everything together and bring the mixture to a gentle simmer. The coconut milk will create a creamy base, while the broth and fish sauce add saltiness and umami.
Step 3: Cook the Vegetables
- Add the sliced red bell pepper to the simmering broth. Let the soup simmer for about 5 minutes, or until the bell pepper begins to soften. The bell pepper will infuse the broth with its sweet, mild flavor, providing a colorful and nutritious contrast to the rich curry soup.
Step 4: Add Shrimp and Spinach
- Once the vegetables have softened, add the shrimp to the soup. Cook the shrimp for about 5 minutes, or until they turn pink and are cooked through. Be careful not to overcook the shrimp, as they can become tough. Just before serving, stir in the baby spinach. The spinach will wilt into the soup, adding freshness and a slight bitterness that balances out the richness of the coconut milk.
Step 5: Adjust and Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed. Depending on your preference for heat, you can also add extra lime juice or a pinch of chili flakes. Once the soup is perfectly seasoned, ladle it into bowls and garnish with fresh basil or cilantro. Serve the soup with lime wedges on the side for an extra burst of citrus when needed.
Notes
Cooking Notes:
- Shrimp Cooking Tip: Shrimp cooks quickly and should be added last to avoid overcooking. They should be pink and opaque when done, which usually takes about 3-5 minutes, depending on their size.
- Flavor Balance: Be sure to taste the soup before serving. If it’s too rich, add a little more lime juice to balance it out. If it’s too sour, a pinch of sugar can help mellow the flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 800mg (may vary depending on broth and fish sauce)
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g