Go Back
- 1 lb (450g) large shrimp, peeled and deveined - 1 can (400ml) creamy coconut milk - 4 cups chicken or vegetable broth - 1 tablespoon red curry paste - 1-inch piece of fresh ginger, finely minced - 2 cloves garlic, minced to a paste - 1 stalk lemongrass, finely chopped (white part only) - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - Juice of 1 lime, freshly squeezed - Fresh cilantro leaves, for garnish - Fresh Thai basil leaves, for garnish - Salt and freshly ground black pepper, to taste If you can’t find fresh shrimp, feel free to use frozen shrimp. Just thaw them first. You can swap the fish sauce with soy sauce for a vegetarian twist. Coconut cream can replace coconut milk if you desire a richer taste. For a spicier kick, add more red curry paste or fresh chili peppers. To make your soup shine, try to find fresh shrimp at your local market. Look for shrimp that smell like the sea, not fishy. Fresh ginger and lemongrass are key to great flavor. Visit an Asian grocery store for the best red curry paste and fish sauce. Always choose organic vegetables when possible for the best taste and health benefits. {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 1 lb large shrimp, peeled and deveined - 1 can creamy coconut milk - 4 cups chicken or vegetable broth - 1 tablespoon red curry paste - 1-inch piece of fresh ginger, finely minced - 2 cloves garlic, minced to a paste - 1 stalk lemongrass, finely chopped (white part only) - 1 red bell pepper, thinly sliced - 1 cup snap peas, trimmed and halved - 1 tablespoon fish sauce (or soy sauce for a vegetarian option) - Juice of 1 lime, freshly squeezed - Fresh cilantro leaves, for garnish - Fresh Thai basil leaves, for garnish - Salt and freshly ground black pepper, to taste Make sure your shrimp are ready to go. Clean them well. Mince the ginger and garlic. Chop the lemongrass and bell pepper. Trim the snap peas, and you are all set. 1. In a large pot, add a splash of cooking oil over medium heat. Wait until the oil shimmers. 2. Add the minced ginger, garlic paste, and chopped lemongrass. Stir-fry for about 2 minutes. You want to smell the lovely aromas. 3. Now, stir in the red curry paste. Cook it for another minute. This makes the flavors bold and spicy. 4. Pour in the chicken or vegetable broth. Stir gently. Bring the pot to a gentle simmer. 5. When it simmers, add the creamy coconut milk, sliced red bell pepper, and snap peas. Stir well. 6. Let the soup simmer for about 5 minutes. This softens the veggies but keeps them crisp. 7. Gently fold in the shrimp. Cook for 3 to 4 minutes. They should turn bright pink and opaque. 8. Stir in the fish sauce and fresh lime juice. Taste and adjust salt and black pepper if needed. 9. Remove the pot from heat. Let it rest for a minute. This helps the flavors mix beautifully. 10. Serve the soup hot. Garnish with fresh cilantro and Thai basil leaves for a fresh touch. To make your soup even better, consider these tips: - Use fresh ingredients. Fresh shrimp and herbs add great flavor. - Adjust the spice level. Add more red curry paste for heat if you like it spicier. - Let it rest. Allowing the soup to sit lets the flavors blend. - Experiment with garnishes. Add lime wedges or chili flakes for extra flair. Enjoy your cooking! To make your soup burst with flavor, focus on fresh herbs. Use fresh cilantro and Thai basil for a strong taste. Adding lime juice at the end brightens the dish. It gives the soup a zesty kick. You can also try adding more red curry paste for extra heat. Stir in a little fish sauce, too; it adds a savory depth. One common mistake is overcooking the shrimp. Shrimp cooks quickly, so watch them closely. If they turn rubbery, your soup won't taste great. Another mistake is not tasting as you cook. Always taste your soup before serving. Adjust salt and spice levels based on your preference. Lastly, don't skip the fresh herbs. They make a big difference in flavor. A large pot is essential for this soup. It allows for even cooking and gives you space to stir. A sharp knife is key for chopping herbs and vegetables. Use a cutting board to keep your counters clean. A measuring spoon helps ensure you add the right amounts. Lastly, have a ladle ready for serving. It makes dishing up easy and clean. Pro Tips Fresh Ingredients Matter: Always use fresh shrimp and vegetables to enhance the flavor and texture of your soup. Adjust the Heat: If you prefer a spicier soup, feel free to add extra red curry paste or a pinch of chili flakes. Customize Your Veggies: Feel free to swap in other vegetables like bok choy or mushrooms for a personal twist. Garnishing is Key: Don’t skip the fresh cilantro and Thai basil; they elevate the dish with fresh aromas and flavors. {{image_4}} You can easily make this soup vegetarian or vegan. To do this, skip the shrimp and fish sauce. Use tofu or tempeh instead. Both options soak up flavors well. For the broth, use vegetable broth. This keeps the soup rich and tasty. Coconut milk adds creaminess, making it satisfying. You can also add mushrooms for extra texture. If you want to switch up the protein, try chicken or fish. Cook them in the same way as the shrimp. If you use chicken, cut it into bite-sized pieces. Add it before the broth for even cooking. For fish, use a firm type, like salmon or cod. Both options keep the soup light and flavorful. Feel free to add more veggies to the soup. Carrots, zucchini, or spinach work great. Cut them into small pieces for even cooking. Add them when you put in the bell pepper and snap peas. This boosts nutrition and adds color. The more veggies, the more flavors and textures! After making Spicy Thai Coconut Shrimp Soup, let it cool to room temperature. Then, transfer the soup to an airtight container. You can store it in your fridge for up to three days. Make sure the container is sealed well to keep the flavors fresh. If you want to enjoy it later, freezing is a great option! To reheat, pour the soup into a pot. Warm it over medium heat. Stir occasionally to make sure it heats evenly. If the soup seems thick, add a splash of broth or water to loosen it. Heat until it's hot, but be careful not to boil it. This helps keep the shrimp tender. If you want to freeze the soup, cool it completely first. Then, pour it into freezer-safe bags. Remove as much air as you can before sealing. You can freeze it for up to three months. When you're ready to eat it, thaw it overnight in your fridge. Reheat it gently on the stove, just like before. Enjoy a warm bowl of this delicious soup even on busy days! Serve this soup hot in a bowl. I like to add fresh herbs on top. Sprinkle cilantro and Thai basil for color and flavor. You can also serve it with lime wedges. A side of jasmine rice pairs well, too. It soaks up the tasty broth and adds texture. Yes, you can use frozen shrimp. Just thaw them before cooking. Place them in cold water for about 15 minutes. This keeps the shrimp firm and tasty. Make sure to drain any excess water after thawing. Cooking times may be a bit longer, but the soup will still taste great. To spice it up, add more red curry paste. Start with an extra teaspoon and taste as you go. You can also add slices of fresh chili or a dash of chili oil. Another option is to serve it with hot sauce on the side. This way, everyone can adjust the heat to their liking. This blog post covered essential ingredients, tips for cooking, and ways to store your soup. We explored substitutions and enhancements for flavor. I shared common mistakes to avoid and equipment you'll need. Whether you're choosing vegetarian options or adding extra veggies, you can customize this soup. Remember to store leftovers properly for the best taste. Enjoy making Spicy Thai Coconut Shrimp Soup your way! Embrace your creativity, and happy cooking!

Spicy Thai Coconut Shrimp Soup

A flavorful and aromatic soup featuring shrimp in a creamy coconut broth with a hint of spice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 1 can creamy coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon red curry paste
  • 1 inch piece of fresh ginger, finely minced
  • 2 cloves garlic, minced to a paste
  • 1 stalk lemongrass, finely chopped (white part only)
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas, trimmed and halved
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
  • 1 lime juice of, freshly squeezed
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro leaves
  • for garnish fresh Thai basil leaves

Instructions
 

  • In a large pot, drizzle a splash of cooking oil over medium heat until shimmering.
  • Add the minced ginger, garlic paste, and finely chopped lemongrass. Stir-fry for about 2 minutes, allowing the aromas to develop.
  • Stir in the red curry paste, cooking for an additional minute.
  • Pour in the chicken or vegetable broth, stirring gently, and bring the pot to a gentle simmer.
  • Once simmering, add the creamy coconut milk, sliced red bell pepper, and snap peas to the pot. Stir well to combine.
  • Allow the soup to simmer for approximately 5 minutes.
  • Gently fold in the shrimp, cooking for an additional 3-4 minutes or until they turn bright pink and opaque.
  • Stir in the fish sauce and fresh lime juice, adjusting the seasoning with salt and freshly ground black pepper as needed.
  • Remove the soup from heat, letting it rest for a minute.
  • Serve the soup hot, garnished with cilantro and Thai basil leaves.

Notes

Adjust the spice level by adding more or less red curry paste.
Keyword coconut, shrimp, soup, spicy, Thai