If you’re a fan of creamy, spicy, and aromatic dishes, Coconut Curry Shrimp Soup is a must-try. This soup perfectly blends the sweetness of coconut milk, the warmth of curry spices, and the savory goodness of shrimp, creating a comforting bowl that’s packed with flavor. Whether served as a starter or the main course, it’s a recipe that’ll have everyone coming back for seconds.
Pair this Coconut Curry Shrimp Soup with steamed rice, crusty bread, or enjoy it as-is for a wholesome meal. This recipe is a wonderful way to explore bold, tropical flavors in the comfort of your own kitchen!
Ingredients
Here’s what you’ll need to make this delicious soup:
- 1 lb (450 g) of shrimp – Peeled and deveined.
- 1 can (13.5 oz) of coconut milk – For the creamy base.
- 2 cups of chicken or vegetable broth – To thin the soup.
- 2 tbsp of red curry paste – Adds spice and depth of flavor.
- 1 tbsp of olive oil or coconut oil – For sautéing.
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 red bell pepper, sliced into thin strips
- 1 cup of baby spinach or kale (optional) – For added greens.
- 1 tbsp of fish sauce (optional) – For an umami boost.
- Juice of 1 lime – To brighten the flavors.
- Salt and pepper to taste
- Fresh cilantro and red chili slices (optional) – For garnish.
INSTRUCTIONS:
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