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.
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Welcome to My Kitchen Serenity! 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.
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Ingredients
please scroll down to the printable recipe card for detailed ingredients
coconut oil
medium shrimp, peeled and deveined
sea salt and black pepper, to taste
green onions, chopped
medium carrots, diced
red bell pepper, diced
garlic cloves, minced
fresh ginger, grated
red curry paste
can full-fat coconut milk
chicken or vegetable broth, preferably organic
baby spinach, roughly chopped
fresh lime juice
fresh cilantro, chopped
Directions
STEP 1: 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. Do not overcook the shrimp or it could get rubbery. Remove shrimp from skillet and transfer to a plate. Set aside.
STEP 2: 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.
STEP 3: Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
STEP 4: 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.
STEP 5: 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 for low carb and keto version).
Variations
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 lemongrass.
Add 1 tablespoon sugar.
Instead of white rice, serve with rice noodles or cauliflower rice.
Here are a few more fish and seafood recipes you may want to try:
Freezing
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.
Storing
This soup will stay fresh for up to 3 days in the refrigerator. Store it in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
Thai Coconut Shrimp Soup
Ingredients
- 2 Tbsp 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 tsp fresh ginger, grated
- 2-3 Tbsp red curry paste
- 13.5 oz can full-fat coconut milk
- 3 cups chicken or vegetable broth
- 3 cups baby spinach, chopped
- 2 Tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- 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).
Notes
Nutrition
If you try this recipe, leave me a comment! I’d love to hear from you.
