Delicious shrimp, lots of fresh vegetables, canned coconut milk, and red curry paste come together for an absolutely delicious bowl of homemade Thai Coconut Shrimp Soup. This warming, comforting soup is ready to eat in just 30 minutes! Makes 4 servings.
You'll love how the creamy coconut milk creates a velvety smooth broth that pairs perfectly with those delicious Thai spices and shrimp! We toss in some carrots, red bell pepper, spinach, and green onions for a little added sweetness and fresh crispy flavors.
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 enjoy this soup as is!). At 9 net carbs per serving, this soup would make a great dinner.
What Goes In It
You should be able to find all of the ingredients for Thai Coconut Shrimp 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.
Canned 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.
Fresh 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 - you'll cook the shrimp and the vegetables in coconut oil. It's great for higher-heat cooking because it won't burn or smoke.
How to Make It
Here's quick overview of the how to make Thai Coconut Shrimp Soup. Please, scroll down to the recipe card for more detailed directions.
(Step 1) Season the shrimp with a little salt and pepper. In a large skillet over medium heat, cook the shrimp in the coconut oil for 2-3 minutes or until they're done. Then, remove them. Tip: I like a high-sided (deep), cast iron skillet for this recipe.
(Step 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.
(Step 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.
(Step 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).
Additions and Substitutions
Here are some variations that work well with this soup!
Easily swap the shrimp out for crawfish, chicken, pork (or tofu for a vegetarian option).
Instead of white rice, serve with rice noodles or cauliflower rice.
You can substitute olive oil for the coconut oil.
While cooking the shrimp, toss in a handful of scallops.
Add some green peas or sliced mushrooms.
Add some sliced jalapeño or red pepper flakes for an extra kick.
Add 1-2 teaspoons of lemongrass for a hint of lemon flavor.
Add 1 tablespoon of sugar (if not watching carbs) for a touch of sweetness.
What Goes Well With It
The best side dishes for this soup include homemade crispy spring rolls, a bag of steam-in-the-bag stir fry vegetables, tomato salad, or steamed dumplings.
Frequently Asked Questions
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 and eat the next day. 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.
At 9 net carbs per serving, it's a great low carb option! You can lower the carbs a little more if you use half the carrots and bell pepper called for. Eat this soup as is or serve with cauliflower rice (be sure to factor in the additional carbs from the cauliflower rice if you use it).
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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
- Season the shrimp with a little salt and pepper. In a large skillet over medium heat, cook the shrimp in the coconut oil for 2-3 minutes or until they're done. Stir them around and flip them over occasionally. Then, remove them and set them aside.
- To the same skillet, add the carrots, green onions, and red bell pepper. Cook until the veggies start to soften, about 4-5 minutes. Stir often to help them cook evenly. Add the garlic and ginger and give it another stir. Cook for another 1-2 minutes.
- Add the coconut milk, broth, and curry paste. Stir to combine. Bring to a boil, turn down the heat, and slow-simmer for about 5 minutes or until nice and hot.
- Add the spinach, stir, 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).
This recipe was originally published in 2019 and was updated in 2023.
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.