Delicious shrimp, lots of fresh vegetables, coconut milk, and red curry paste come together for a delicious, nutritious bowl of homemade Thai Coconut Shrimp Soup. Warming, comforting soup ready in 30 minutes! Makes 4 servings.
Why This Recipe Works
I'm excited to share with you this easy, Thai Coconut Shrimp Soup Recipe. You can easily skip ordering Thai food takeout and make your own in the comfort of your own kitchen. After a long day, you can slip into your favorite pajamas, make this quick soup, sit on your favorite cozy spot, and warm up with this delicious soup!
This soup is creamy, bold, and filling. It's versatile, too. You can swap out the shrimp for another protein. You can add additional veggies such as mushrooms. Scroll down a little further to check out all my suggested variations!
Low carb and keto friendly. Serve with cauliflower rice or shirataki noodles (or plain). At 10 net carbs per serving, this soup would make a great dinner; just be mindful of net carbs eaten earlier in the day.
You should be able to find all of the ingredients for Thai Coconut Shimp Soup in your grocery store. I've added some links to a couple of items if you need to order them.
Shrimp - peeled and deveined. Use medium size shrimp.
Coconut milk - use the full fat canned coconut milk! I use Imperial Dragon Coconut Milk for this recipe. Do not use the coconut milk in the refrigerated section of the store...it's not the same!
Red curry paste - this is the main flavor ingredient for this soup so don't leave it out. I like Thai Kitchen Red Curry Paste.
Broth - choose chicken or vegetable broth.
Fresh baby spinach - it's so good in this soup! Throw it in whole or rough chop it.
Fresh veggies - carrots, green onions, and red bell pepper.
Garlic - if you don't have fresh garlic, use the minced garlic in a jar (it's very handy and keeps well in the fridge).
Ginger - another convenient item to keep in your fridge is the ginger paste in the tube. It tastes wonderful in this recipe.
Lime juice - this is another ingredient that I highly recommend you don't leave out. Just a little lime juice adds a great flavor burst to this soup!
Seasonings - salt, pepper, and fresh cilantro
Coconut oil - or use olive oil if that's all you have.
Please, scroll down to the recipe card for more detailed directions.
(1) Add the coconut oil to a large, high-sided skillet. Over medium heat, add the shrimp and season with a little salt and pepper. Cook the shrimp, stirring and flipping occasionally until the shrimp turn pink. Remove the shrimp from the skillet and set them aside.
(2) To the same skillet, add the carrots, green onions, and red bell pepper. Cook until the veggies start to soften, for about 4-5 minutes. Stir often. Add the garlic and ginger and give it a stir. Cook for another 1-2 minutes.
(3) Add the coconut milk, broth, and curry paste. Stir to combine. Bring to boil, reduce heat, and simmer for about 5 minutes or until nice and hot.
(4) Add the spinach and cook until it's wilted, for about 2 minutes. Add the shrimp back to the skillet, and add the lime juice and cilantro. Taste test and add additional salt and pepper, if needed. Serve as is or serve it with steamed rice (or cauliflower rice for a low carb and keto version).
Here are some variations that work well with this Thai Coconut Shrimp Soup!
Add chopped scallops in with the shrimp.
Easily swap the shrimp out for chicken, pork (or tofu for a vegetarian option).
Add some green peas or sliced mushrooms.
Add some sliced jalapeño for an extra kick.
Add 1-2 teaspoons of lemongrass.
Add 1 tablespoon of sugar (if not watching carbs).
Instead of white rice, serve with rice noodles or cauliflower rice.
Yes, this soup freezes well. Allow the soup to completely cool off. Then place into a freezer container or sealable plastic freezer bag (write the date on the bag so you can easily remember it). This soup will stay fresh for up to 3 months. Thaw in the fridge the day before you plan to eat if. Reheat in a pot on the stove or in the microwave.
Store any leftovers in airtight containers in the refrigerator for up to 2 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
More Seafood Recipes
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Thai Coconut Shrimp Soup
- 2 tablespoon coconut oil
- 1 lb medium shrimp, peeled and deveined
- sea salt and black pepper to taste
- 3 large green onions, chopped
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 2-3 garlic cloves
- 2 teaspoon fresh ginger, grated
- 2-3 tablespoon red curry paste
- 13.5 oz can full-fat coconut milk (Imperial Dragon brand if you can find it) do not use the refrigerated coconut milk
- 3 cups chicken or vegetable broth
- 3 cups baby spinach, chopped
- 2 tablespoon fresh lime juice
- ¼ cup fresh cilantro, chopped
- Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.
- In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.
- Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
- Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
- Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice (or cauliflower rice if desired).
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.