Thai Coconut Shrimp Soup Recipe with Creamy Coconut Broth and Fresh Herbs

Why You’ll Love This Spicy Coconut Shrimp Soup

This Spicy Coconut Shrimp Soup is a flavorful and healthy dish that combines creamy coconut milk with shrimp and fresh vegetables, offering a medium spice level you can tweak to your liking. It’s perfect for anyone wanting a quick, nutritious meal that feels like a cozy escape without the fuss. In the kitchen, you’ll appreciate how it delivers bold tastes with simple steps, making it a favorite for busy nights.

One of the best parts is the ease of preparation it’s ready in about an hour, with just 30 minutes of prep and 30 minutes of cooking. This recipe packs in health benefits like protein from shrimp and healthy fats from coconut milk, supporting a balanced diet while boosting your immune system with ingredients such as garlic and ginger. Whether you’re a busy parent, a student, or a health-conscious foodie, this soup adapts to your lifestyle and tastes great every time.

The versatility shines through with options for gluten-free tweaks, and its distinctive flavor from the creamy coconut base to the zesty lime finish makes it a standout. You’ll love how it serves as a comforting bowl over rice, garnished with cilantro for that extra pop. For more ideas on simple seafood dishes, check out this delicious crab and shrimp bisque recipe on our site.

Essential Ingredients for Spicy Coconut Shrimp Soup

Gathering the right ingredients is key to making this Spicy Coconut Shrimp Soup shine, as they blend into a creamy, nourishing broth full of flavor. Below, you’ll find a complete list based on the recipe details, ensuring everything is easy to follow and measure out. This setup lets you shop smart and get cooking without any guesswork.

• 1 tablespoon coconut oil
• 1 large chopped shallot or small onion
• 3 minced garlic cloves
• 1 tablespoon freshly grated ginger
• 3 to 4 tablespoons red curry paste
• 2 cups chicken broth
• One 15-ounce can of full-fat coconut milk
• 1 tablespoon gluten-free tamari or soy sauce
• 2 teaspoons gluten-free fish sauce
• 1 tablespoon coconut sugar
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 1 pound peeled and deveined jumbo shrimp (16/20 count)
• 8 ounces very thinly sliced mushrooms
• 4 cups roughly chopped baby spinach
• Juice from half a lime
• Other half lime, cut into wedges for serving

This list covers all the essentials for a hearty pot of soup, including options for dietary needs like gluten-free swaps. For more healthy meal inspirations featuring fresh veggies and proteins, try this chicken, spinach, and mushroom bake from our collection.

How to Prepare the Perfect Spicy Coconut Shrimp Soup: Step-by-Step Guide

Let’s dive into making this Spicy Coconut Shrimp Soup it’s as fun as it is rewarding! Start by prepping your ingredients to keep things smooth and stress-free in the kitchen. First, gather and measure everything so you’re not rushing around later.

In a large pot over medium heat, sauté the coconut oil, chopped shallot or onion, minced garlic, and grated ginger until they’re fragrant and golden. Then, stir in the red curry paste to wake up those spicy notes before slowly adding the chicken broth, full-fat coconut milk, tamari or soy sauce, fish sauce, coconut sugar, dried basil, salt, and pepper. Let this mixture simmer gently to blend the flavors into a rich base.

Once simmering, toss in the sliced mushrooms and chopped baby spinach, letting them cook until tender. Add the jumbo shrimp next and cook for a few minutes until they turn pink and opaque. Finally, squeeze in the juice from half a lime, give it a good stir, and serve hot over cooked rice with lime wedges and chopped cilantro on top. It’s that simple, and you can adjust the spice as you go for a personalized touch.

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Dietary Substitutions to Customize Your Spicy Coconut Shrimp Soup

One of the joys of this Spicy Coconut Shrimp Soup is how easy it is to tweak for different diets it’s all about making it work for you! If you’re vegan, swap the shrimp for firm tofu or tempeh to keep that protein punch without losing the fun. For those with shellfish allergies, chicken breast or white fish fillets can step in seamlessly.

When it comes to veggies and seasonings, get creative by replacing mushrooms with zucchini or eggplant if that’s what you have on hand. You might swap the red curry paste for green or yellow varieties to change up the flavor adventure. Don’t forget, tamari makes a great gluten-free alternative to fish sauce, and adding fresh herbs like mint can brighten things up even more.

These changes keep the soup inclusive and delicious, no matter your preferences. By playing with these options, you’re not just cooking you’re creating something that fits your day perfectly.

Mastering Spicy Coconut Shrimp Soup: Advanced Tips and Variations

Once you’re comfy with the basics of Spicy Coconut Shrimp Soup, let’s level up your skills for even better results! Try searing the shrimp separately in a hot pan to get that nice caramelized edge before adding them to the soup it adds a deeper, richer taste that makes every bite exciting. Using homemade curry paste lets you control the spice exactly how you like it, tailoring that medium heat to your family’s preferences.

For flavor twists, toss in lemongrass or kaffir lime leaves while the soup simmers to bring in fresh, aromatic vibes. If you want a sweet-spicy mix, a dash of brown sugar or pineapple juice can do the trick nicely. When it comes to serving, make it visually appealing by using fun bowls or topping with toasted coconut flakes and sliced chili it’s like turning your meal into a mini celebration.

Make-ahead hacks are a game-changer for busy folks; prep the broth and curry base ahead of time and store it separately from the shrimp to keep everything fresh. Freeze in portions for quick meals later, and always add garnishes like cilantro right before serving to keep flavors vibrant. Remember, these tips keep the focus on fun and flavor while letting you experiment freely.

How to Store Spicy Coconut Shrimp Soup: Best Practices

Keeping your Spicy Coconut Shrimp Soup fresh is easy with the right storage tips, so you can enjoy leftovers without any hassle. Pop it in an airtight container and tuck it into the fridge for up to 3 days be sure to let it cool first to lock in that great taste. If you’re planning ahead, freezing works wonders; just portion it out in freezer-safe containers, but hold off on adding the shrimp until reheating to keep their texture spot on.

When it’s time to reheat, go low and slow on the stove, stirring occasionally to maintain those creamy textures and flavors. Avoid cranking up the heat too high, as that can make the coconut milk separate and lose its charm. For meal prep pros, make the broth and veggies in advance and freeze them separately then, add fresh shrimp and garnishes when you’re ready to eat for a meal that feels brand new.

FAQs: Frequently Asked Questions About Spicy Coconut Shrimp Soup

Spicy Coconut Shrimp Soup

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• Author: Brandi Oshea
• Total Time: 1 hour
• Yield: 6 servings
• Diet: Gluten-Free

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Description

🥥 Thai Coconut Shrimp Soup Recipe with Creamy Coconut Broth and Fresh Herbs offers a rich, flavorful soup that’s both satisfying and healthy.
🌿 This dish combines tender shrimp, aromatic spices, and fresh herbs in a creamy coconut base for a comforting meal with a hint of spice.

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Ingredients

– 1 tablespoon coconut oil

– 1 large chopped shallot or small onion

– 3 minced garlic cloves

– 1 tablespoon freshly grated ginger

– 3 to 4 tablespoons red curry paste

– 2 cups chicken broth

– One 15-ounce can of full-fat coconut milk

– 1 tablespoon gluten-free tamari or soy sauce

– 2 teaspoons gluten-free fish sauce

– 1 tablespoon coconut sugar

– 1/2 teaspoon dried basil

– Salt and pepper to taste

– 1 pound peeled and deveined jumbo shrimp (16/20 count)

– 8 ounces very thinly sliced mushrooms

– 4 cups roughly chopped baby spinach

– Juice from half a lime

– Other half lime, cut into wedges for serving

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Instructions

1-Let’s dive into making this Spicy Coconut Shrimp Soup it’s as fun as it is rewarding! Start by prepping your ingredients to keep things smooth and stress-free in the kitchen. First, gather and measure everything so you’re not rushing around later.

2-In a large pot over medium heat, sauté the coconut oil, chopped shallot or onion, minced garlic, and grated ginger until they’re fragrant and golden. Then, stir in the red curry paste to wake up those spicy notes before slowly adding the chicken broth, full-fat coconut milk, tamari or soy sauce, fish sauce, coconut sugar, dried basil, salt, and pepper. Let this mixture simmer gently to blend the flavors into a rich base.

3-Once simmering, toss in the sliced mushrooms and chopped baby spinach, letting them cook until tender. Add the jumbo shrimp next and cook for a few minutes until they turn pink and opaque. Finally, squeeze in the juice from half a lime, give it a good stir, and serve hot over cooked rice with lime wedges and chopped cilantro on top. It’s that simple, and you can adjust the spice as you go for a personalized touch.

Notes

🌶️ Adjust the amount of red curry paste to control the spice level.
🍋 Fresh lime juice brightens the flavor—add it last and serve extra on the side.
🥥 Use full-fat coconut milk for the creamiest texture and richest flavor.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Simmering, Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 350
• Sugar: 7 grams
• Sodium: 887 milligrams
• Fat: 25 grams
• Saturated Fat: 21 grams
• Unsaturated Fat: 4 grams
• Trans Fat: 0 grams
• Carbohydrates: 14 grams
• Fiber: 4 grams
• Protein: 24 grams
• Cholesterol: 148 milligrams

Keywords: Thai Coconut Shrimp Soup, Creamy Coconut Soup, Spicy Shrimp Soup, Thai Soup