Spicy Coconut Shrimp Soup
A rich, aromatic soup with creamy coconut milk, juicy shrimp, and a spicy kick—comforting but still light and vibrant.
🛒 Ingredients
- 500 g (1 lb) shrimp, peeled and deveined
- 1 tbsp oil (coconut or vegetable)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 1–2 tbsp red curry paste (adjust spice level)
- 4 cups chicken or seafood broth
- 1 can (400 ml) coconut milk
- 1 tbsp fish sauce (or soy sauce)
- 1 tbsp lime juice
- 1 tsp brown sugar (optional, balances heat)
- 1 cup mushrooms, sliced (optional)
- 1 small red bell pepper, sliced (optional)
- Chili flakes or fresh chili (to taste)
- Fresh cilantro or basil for garnish
👨🍳 Instructions
1. Build the flavor base
- Heat oil in a pot over medium heat
- Sauté onion, garlic, and ginger for 2–3 minutes until fragrant
2. Add spice
- Stir in red curry paste and cook for 1 minute to deepen flavor
3. Add liquids
- Pour in broth and coconut milk
- Stir well until smooth
- Add fish sauce, brown sugar, and chili (if using)
4. Simmer
- Add mushrooms and bell pepper if using
- Simmer 8–10 minutes until vegetables soften
5. Cook shrimp
- Add shrimp and cook 3–5 minutes until pink and opaque
6. Finish
- Stir in lime juice
- Taste and adjust salt, spice, or sweetness
🍽️ Serving Ideas
- Serve over jasmine rice or rice noodles 🍜
- Top with fresh herbs and extra lime wedges
- Add sliced chili for extra heat
🔥 Tips
- Don’t overcook shrimp—they turn rubbery quickly
- Use full-fat coconut milk for richer texture
- Add lemongrass or kaffir lime leaves for extra depth
- Adjust curry paste for mild or fiery heat
🌶️ Why it’s so good
Creamy coconut milk balances spicy curry heat, while lime and herbs keep it fresh—comforting, fragrant, and full of Thai-inspired flavor.