Imagine a steaming bowl of Coconut Curry Shrimp Soup, where the aroma of coconut mingles with the spicy kick of red curry.
This comforting Thai-inspired dish is surprisingly easy to whip up, making it a go-to for cozy nights in.
As the ingredients simmer together, shrimp turn perfectly pink, and the broth becomes rich and flavorful.
Kitchen Tools Required
- 1 Large pot
- 1 Stirring spoon
- 1 Knife
- 1 Cutting board
- 1 Measuring cup
- 1 Measuring spoon
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons red curry paste
- 1 can (14 ounces) coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach leaves
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Cook & Prep Time
To efficiently manage your time in preparing and cooking the Coconut Curry Shrimp Soup, you can follow this timeline:
- Reading Time:
- Allocate about 5 minutes to thoroughly read through the recipe and gather all the necessary ingredients and equipment.
- Prep Time (15 minutes):
- 0-5 minutes: Start with chopping the onion, mincing the garlic, and grating the ginger.
- 5-10 minutes: Peel and devein the shrimp if not already done, and slice the bell pepper and mushrooms.
- 10-15 minutes: Measure out the remaining ingredients (olive oil, red curry paste, coconut milk, chicken broth, fish sauce, lime juice, spinach, cilantro).
- Cook Time (20 minutes):
- 0-5 minutes: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- 5-6 minutes: Stir in the minced garlic and grated ginger, cooking for an additional minute.
- 6-8 minutes: Add the red curry paste and cook until fragrant.
- 8-10 minutes: Pour in the coconut milk and chicken broth, stirring to combine.
- 10-12 minutes: Bring the mixture to a simmer and add the fish sauce and lime juice.
- 12-15 minutes: Add the sliced bell pepper and mushrooms; cook until tender.
- 15-18 minutes: Stir in the shrimp and cook until they turn pink and opaque.
- 18-20 minutes: Add the spinach and cook until wilted. Season with salt and pepper to taste.
- Resting Time (5 minutes):
- Let the soup rest for 5 minutes off the heat to allow the flavors to meld.
- Serving:
- Garnish with chopped cilantro before serving.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add the red curry paste and cook until fragrant.
Pour in the coconut milk and chicken broth, stirring to combine.
Bring the mixture to a simmer and add the fish sauce and lime juice.
Add the sliced bell pepper and mushrooms; cook until tender.
Stir in the shrimp and cook until they turn pink and opaque.
Add the spinach and cook until wilted.
Season with salt and pepper to taste.
Remove from heat and let the soup rest for 5 minutes.
Garnish with chopped cilantro before serving.
Serving Tips
- Steamed Jasmine Rice: A perfect accompaniment to soak up the flavorful broth.
- Crusty Bread: Use to scoop up the soup or enjoy on the side for added texture.
- Naan Bread: A soft, chewy option that pairs well with the curry notes.
- Fresh Lime Wedges: Squeeze over the soup for an extra burst of citrus flavor.
- Chili Flakes: Sprinkle on top for those who enjoy an extra kick of heat.
Storage
Store Coconut Curry Shrimp Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to preserve flavors and prevent overcooking the shrimp.
Freezing
To freeze Coconut Curry Shrimp Soup, cool the soup completely.
Transfer to airtight containers, leaving space at the top, and freeze.
Thaw overnight in the refrigerator before reheating gently.
Reheating
To reheat Coconut Curry Shrimp Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid boiling to prevent overcooking the shrimp.
Add extra broth if needed.
Final Thoughts
Coconut Curry Shrimp Soup is a delightful dish that brings together the rich flavors of coconut milk and the spicy kick of red curry paste.
It’s an excellent choice for those who enjoy Thai cuisine and are looking for a comforting yet flavorful meal.
Whether you’re serving this soup as a main course or a starter, it’s sure to impress your guests.
The combination of tender shrimp, vibrant vegetables, and aromatic herbs creates a harmonious blend of tastes and textures.
Remember to adjust the spice level to your preference and enjoy the warmth and depth of this delicious soup.
Frequently Asked Questions
Can I Substitute Coconut Milk With a Dairy-Free Alternative?
Yes, you can substitute coconut milk with almond milk or cashew cream. Use 14 ounces for a similar texture. Adjust seasoning to taste; these alternatives are less creamy, so consider thickening with cornstarch or simmering longer.
What Can I Use Instead of Fish Sauce for a Vegetarian Version?
You can substitute fish sauce with a combination of 1 tablespoon soy sauce and 1 teaspoon lime juice. This mixture mimics the umami and tangy notes, maintaining the soup’s balance while keeping it vegetarian-friendly.
How Can I Make the Soup Less Spicy?
To make the soup less spicy, reduce the red curry paste to 1 teaspoon. Incorporate 1 tablespoon of sugar and 1/4 cup of coconut cream, which will balance the heat and enhance the soup’s flavors.
Is It Possible to Use Frozen Shrimp Instead of Fresh?
You can use frozen shrimp, just make sure they’re thawed before cooking. Thaw by placing them in a colander under cold running water. Once thawed, pat dry with paper towels to remove excess moisture for ideal sautéing.
Can I Add Other Vegetables to the Soup?
You can definitely add other vegetables. Consider using 1 cup of snap peas or 1/2 cup of julienned carrots. Just make sure you adjust cooking times to maintain texture, adding firmer vegetables earlier for best tenderness.
Coconut Curry Shrimp Soup
Equipment
- 1 Large pot
- 1 Stirring spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 pound shrimp peeled and deveined
- 2 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 teaspoons red curry paste
- 1 can coconut milk 14 ounces
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell pepper sliced
- 1 cup mushrooms sliced
- 1 cup spinach leaves
- 1/4 cup cilantro chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking for an additional minute.
- Add the red curry paste and cook until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Bring the mixture to a simmer and add the fish sauce and lime juice.
- Add the sliced bell pepper and mushrooms; cook until tender.
- Stir in the shrimp and cook until they turn pink and opaque.
- Add the spinach and cook until wilted.
- Season with salt and pepper to taste.
- Remove from heat and let the soup rest for 5 minutes.
- Garnish with chopped cilantro before serving.
Notes
