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Easy Weeknight Shrimp Coconut Curry Soup

A close-up of a bowl of rich, creamy shrimp coconut curry soup topped with large seasoned shrimp, carrots, and fresh cilantro.
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Make this creamy shrimp soup recipe, a flavorful and quick dinner idea, using simple ingredients for a comforting meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste (Thai style)
  • 1 teaspoon ground turmeric
  • 1 (13.5 ounce) can full-fat coconut milk
  • 3 cups low-sodium chicken or vegetable broth
  • 1 pound raw shrimp, peeled and deveined
  • 1 cup sliced carrots
  • 1 cup sliced mushrooms
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 1/2 cup fresh cilantro, chopped, for garnish
  • Juice of 1 lime
  • Salt and pepper to taste

Instructions

  1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and grated ginger to the pot. Cook for 1 minute until fragrant.
  3. Stir in the red curry paste and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
  4. Pour in the full-fat coconut milk and the broth. Bring the mixture to a gentle simmer.
  5. Add the sliced carrots and mushrooms. Simmer for 5 to 7 minutes, or until the carrots are tender-crisp.
  6. Add the peeled and deveined shrimp to the simmering broth. Cook for 3 to 5 minutes, until the shrimp turn pink and opaque. Do not overcook.
  7. Stir in the fish sauce and brown sugar. Taste the soup and add salt and pepper as needed.
  8. Remove the pot from the heat. Stir in the fresh lime juice.
  9. Ladle the creamy shrimp soup into bowls. Garnish generously with fresh cilantro before serving.

Notes

  • For a spicier broth, add 1/4 teaspoon of red pepper flakes with the curry paste.
  • If you prefer a lighter soup, substitute light coconut milk, but the texture will be less rich.
  • You can substitute frozen, pre-cooked shrimp; add them during the last 2 minutes of cooking just to heat through.
  • Add 4 ounces of rice noodles during step 4 to make this an aromatic shrimp noodle soup base.

Nutrition

Find it online: https://cookingbycarla.com/shrimp-coconut-curry-soup-recipe/