Creamy Shrimp and Coconut Curry Soup

Name: Creamy Shrimp and Coconut Curry Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai-inspired
Ingredients: 1 lb shrimp, peeled and deveined; 1 can (14 oz) coconut milk; 2 cups vegetable broth; 1 tbsp curry powder; 1 tbsp ginger, minced; 2 cloves garlic, minced; 1 onion, diced; 1 red bell pepper, sliced; 1 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp brown sugar; 2 tbsp cilantro, chopped; 1 tbsp vegetable oil; Salt to taste

Author: Tessa

Published: April 28, 2025

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There’s something magical about that first spoonful of shrimp and coconut curry soup – the way the creamy coconut milk hugs the plump shrimp, the warm curry spices dancing on your tongue. I still remember the first time I tasted this soup at a tiny beachside café in Thailand. The chef laughed when I asked for the recipe, but after years of tweaking, I’ve finally nailed that perfect balance of rich, aromatic, and just a little bit spicy.

This shrimp and coconut curry soup comes together in under 30 minutes, making it my go-to when I want something special but don’t want to spend all night in the kitchen. The secret? Toasting the curry powder just until it’s fragrant and using fresh lime juice to brighten everything up. Trust me, once you try this version, you’ll be making it every week!

Shrimp and Coconut Curry Soup - detail 1

Why You’ll Love This Shrimp and Coconut Curry Soup

This isn’t just any soup – it’s a flavor explosion in a bowl that’ll have you going back for seconds (maybe thirds!). Here’s why it’s become my absolute favorite weeknight hero:

Ready in 25 minutes flat – From chopping to serving, it’s faster than takeout but tastes like you slaved all day
Creamy without the guilt – Coconut milk gives that luxurious texture without any heavy cream
Flavor that dances – The combo of curry, ginger, and lime makes every spoonful exciting
So easy a kid could make it (well, almost) – Just sauté, simmer, and serve
Protein-packed goodness – Those plump shrimp keep you full for hours

I make this at least twice a month – it’s that good. The leftovers (if you have any!) taste even better the next day as the flavors really get to know each other in the fridge.

Shrimp and Coconut Curry Soup - detail 2

Ingredients for Shrimp and Coconut Curry Soup

Gathering the right ingredients makes all the difference with this shrimp and coconut curry soup. Here’s what you’ll need to create that perfect balance of creamy and spicy:

1 lb shrimp – peeled and deveined (fresh tastes best, but thawed frozen works in a pinch)
1 can (14 oz) coconut milk – full-fat for that rich, velvety texture we love
2 cups vegetable broth – or chicken broth if that’s what you’ve got
1 tbsp curry powder – I use mild yellow, but go spicy if you dare!
1 tbsp fresh ginger – minced (trust me, the jarred stuff just isn’t the same)
2 cloves garlic – minced (because more garlic is always better)
1 onion – diced (yellow or white for sweetness)
1 red bell pepper – sliced thin for perfect texture
1 tbsp lime juice – fresh squeezed for that bright pop at the end
1 tbsp fish sauce – the secret umami bomb (don’t skip it!)
1 tbsp brown sugar – just enough to balance the heat
2 tbsp fresh cilantro – chopped, for that gorgeous green finish
1 tbsp vegetable oil – for sautéing all those aromatics
Salt to taste – I start with ½ tsp and adjust at the end

See? Nothing too fancy – just good, fresh ingredients that come together to make something magical. Now let’s get cooking!

How to Make Shrimp and Coconut Curry Soup

Let me walk you through making this dreamy shrimp and coconut curry soup – it’s easier than you think! Follow these steps and you’ll have restaurant-quality soup in no time:

Sizzle those aromatics – Heat oil in a big pot over medium. Add onion, garlic, and ginger. Cook for 2 minutes until they’re soft and smell amazing. (Don’t let the garlic burn!)
Wake up the curry powder – Toss in your red bell pepper and curry powder. Stir like crazy for 60 seconds – this toasts the spices and makes them extra flavorful.
Bring in the liquids – Pour in coconut milk and broth. Give it a good stir and let it bubble gently for 5 minutes. You’ll see the color change to this gorgeous golden hue.
Shrimp time! – Add your shrimp and cook for exactly 3-4 minutes (no cheating!). They’ll curl up and turn pink when ready. Any longer and they get rubbery – we don’t want that!
Balance the flavors – Stir in lime juice, fish sauce, and brown sugar. Taste and adjust – maybe more lime for tang or sugar for sweetness.
Finish with flair – Sprinkle that fresh cilantro on top right before serving. The green makes it look so pretty!

That’s it! In about 20 minutes, you’ve got a pot of creamy, dreamy soup that tastes like it came from a fancy Thai restaurant. The hardest part? Waiting for it to cool enough to eat!

Pro Tips for the Best Shrimp and Coconut Curry Soup

After making this soup about a hundred times (no exaggeration), here are my can’t-miss tips:

Don’t walk away from the shrimp – They cook crazy fast and turn rubbery if left too long
Full-fat coconut milk is non-negotiable – Light versions make the soup watery and sad
Toast that curry powder – Just 60 seconds in the pot makes the flavors pop
Prep everything first – This soup comes together so fast, you’ll want ingredients ready to go
Taste as you go – Adjust lime, fish sauce, and sugar until it makes your taste buds dance

Follow these and you’ll have perfect shrimp and coconut curry soup every single time. Promise!

Ingredient Substitutions for Shrimp and Coconut Curry Soup

Out of something? No worries! This shrimp and coconut curry soup is super flexible. Here are my favorite swaps that still taste amazing:

No shrimp? Try diced chicken (1 lb) or firm tofu cubes (14 oz) – just cook chicken through before adding liquids
Watching calories? Light coconut milk works (same amount), but the soup won’t be as creamy
No fish sauce? Use 1 tbsp soy sauce or ½ tbsp Worcestershire sauce for that savory kick
Allergic to shellfish? Scallops or white fish like cod work beautifully (same cooking time)
No fresh ginger? ½ tsp ground ginger does the trick in a pinch

The beauty of this soup? It’s hard to mess up. Just keep tasting as you go – your perfect bowl is waiting!

Serving Suggestions for Shrimp and Coconut Curry Soup

Oh, how you serve this shrimp and coconut curry soup makes all the difference! My absolute favorite way? Pour it over a big scoop of steamed jasmine rice – the grains soak up that creamy broth like little flavor sponges. Warm naan bread on the side is perfect for scooping up every last drop (I may or may not lick the bowl clean sometimes).

For a pretty presentation, set out lime wedges and extra cilantro so everyone can customize their bowl. If I’m feeling fancy, I’ll add a handful of bean sprouts or julienned carrots for crunch. This soup is so versatile – it’s equally amazing as a light lunch or the star of a dinner party!

Storing and Reheating Shrimp and Coconut Curry Soup

Here’s the scoop on keeping your shrimp and coconut curry soup tasting just-made: Pop any leftovers in an airtight container and they’ll keep in the fridge for about 2 days. When reheating, go low and slow – medium heat on the stove with frequent stirring prevents that coconut milk from separating. I’ve learned the hard way that microwaving on high makes the texture weird, so take your time! If the soup thickens in the fridge, just stir in a splash of warm broth or water when reheating.

Shrimp and Coconut Curry Soup FAQ

Got questions? I’ve got answers! Here are the shrimp and coconut curry soup queries I get most often:

Can I use frozen shrimp? Absolutely! Just thaw them overnight in the fridge or under cold running water first. Pat them dry so they don’t water down your soup.
Is this soup spicy? With mild curry powder, it’s gently warming – but if you’re sensitive to heat, use half the amount. Want more kick? Add a chopped chili pepper when sautéing!
How can I thicken the soup? Simmer uncovered for 5 extra minutes or stir in 1 tsp cornstarch mixed with 1 tbsp water if you like it extra creamy.
Can I make it ahead? For sure! Just cook without shrimp, refrigerate, then add shrimp when reheating (they cook fast!).
What if I don’t like cilantro? No problem – try basil or skip it. The soup still tastes amazing!

See? This recipe is as flexible as it is delicious. Now stop reading and start cooking!

Nutrition Information for Shrimp and Coconut Curry Soup

Here’s the scoop on what’s in that delicious bowl of shrimp and coconut curry soup (per serving): about 280 calories, 20g protein to keep you full, and just 12g carbs. The coconut milk gives you good fats, while those plump shrimp pack in nutrients. Remember, these numbers are estimates – your exact amounts might vary slightly depending on your brands and portion sizes. But hey, when something tastes this good, who’s counting?

Try this recipe tonight and tag me in your photos – I’d love to see your creamy creations!