Description
This Creamy Thai Shrimp Coconut Curry Soup is a vibrant and comforting dish featuring succulent shrimp simmered in a rich coconut milk broth infused with red curry paste, fresh ginger, garlic, and lime. Balanced with vegetables like bell peppers, mushrooms, and spinach, and served with tender rice noodles, it’s a quick and flavorful meal that brings authentic Thai flavors to your table.
Ingredients
Scale
Soup Base
- 1 tablespoon coconut oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar (optional)
Protein and Vegetables
- 1 pound raw shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup sliced mushrooms
- 2 cups baby spinach
Noodles and Garnish
- 8 ounces rice noodles, cooked according to package instructions
- Fresh cilantro for garnish
- Sliced green onions for garnish
- Lime wedges for serving
Instructions
- Prepare Aromatics: Heat the coconut oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated fresh ginger. Sauté this mixture until fragrant and the onion becomes soft, about 3 minutes.
- Add Curry Paste: Stir in the red curry paste and cook for 1 minute to release its flavors and aromas into the oil and aromatics.
- Build the Broth: Pour in the coconut milk and chicken or vegetable broth, stirring well to combine all ingredients into a creamy, flavorful base.
- Season the Soup: Add fish sauce, lime juice, and brown sugar if using. Bring the soup to a gentle simmer, allowing the flavors to meld.
- Cook Shrimp and Vegetables: Add the raw shrimp, sliced red bell pepper, and mushrooms to the simmering broth. Cook for 4-5 minutes, or until the shrimp turns pink and is cooked through.
- Incorporate Spinach: Stir in the baby spinach leaves until they wilt, adding freshness and color to the soup.
- Add Noodles and Combine: Gently fold in the cooked rice noodles, tossing to mix everything evenly without breaking the noodles.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro, sliced green onions, and lime wedges to enhance the flavors.
Notes
- For extra heat, add a pinch of red pepper flakes or sliced Thai chilies to the soup while cooking.
- You can substitute shrimp with chicken or tofu to suit different dietary preferences or protein needs.
- To prepare ahead, cook the soup without noodles, then add freshly cooked noodles just before serving to keep them from becoming mushy.
- Use tamari instead of fish sauce for a gluten-free option.
- This soup is naturally dairy-free.
