Thai Coconut Soup

Spicy Thai Coconut Soup made with curry, coconut milk, vegetables and shrimp!

thai coconut soup

I love anything with curry in it. Soup, noodles, chicken and vegetables you name it. If it’s got curry in it I want it.

This Thai Coconut Soup is a replica of the coconut curry soup I order at a local Thai restaurant. This sweet and spicy soup has a combination of  fragrant spicy curry paste  mixed with the sweet coconut milk.

The soup can be made in less than 30 minutes start to finish. Everything is cooked in the same pan making for an easy clean up.

To get started on the soup you will need a few of my favorite staples below.

thai shrimp soup

This is such a versatile dish that can be made in many different ways. If you don’t have carrots or mushrooms on hand just substitute for another vegetable like broccoli or red pepper. No shrimp? Why not substitute chicken or make it vegetarian?

Serve this soup as is or over a bowl of white or jasmine rice. Garnish each plate with cilantro and serve with extra lime and sriracha on the side.

Give this recipe a try for a quick weeknight dinner! Enjoy!

thai shrimp coconut soup

 

Thai Coconut Soup

  • 4.5
  • 2 reviews
Cook time:
Total time:
Serves: 4
Spicy Thai Coconut Soup made with curry, coconut milk, vegetables and shrimp

Ingredients

  • 2 tablespoons, olive oil
  • 16 large Shrimp
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 3 teaspoons red curry paste
  • 2 (14.5 ounce) cans of low sodium chicken broth
  • 1 teaspoon fish sauce
  • ¾ cup coconut milk
  • 1½ cups shiitake mushrooms
  • 2 tablespoons green onion
  • 2 teaspoons sriracha
  • 2 tablespoons, fresh squeezed lime juice
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Add 1 tablespoon olive oil to a large pot. Sauté shrimp over medium heat until they are fully cooked (should take about 3 to 4 minutes). Take shrimp out of pot and set aside.
  2. Add 1 tbsp olive oil to the same large pot. Add in carrots and cook for 3 minutes. Add in garlic and ginger and cook for an additional minute. Stir in curry paste, broth and fish sauce. Bring to a boil and simmer for 10 minutes.
  3. Stir in coconut milk and mushrooms. Cook for 4 minutes until mushrooms are tender. Add in shrimp, green onion, lime and cilantro. Stir to combine and serve immediately. Garnish each plate with additional cilantro, and serve with extra sriracha on the side.
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Comments

    • Janet

      Can this be made without all the spices? I can’t eat food that is that spicy.

      • Hi Janet!

        You can omit the Sriracha and use a bit less curry paste which has spice to it. You can also add more coconut milk to minimize some of the spice. I hope this helps!

        Thank you,

        Kelley

    • Hi DeeDee,

      I have not calculated the nutrition facts for this recipe. It is something I get asked about a lot and am looking into a way to include it with all of my posts in the future. You can always copy and paste the recipe into a recipe calculator like this one: http://caloriecount.about.com/cc/recipe_analysis.php I’ve used this particular one before and it works great.

      Hope this helps! Thanks,

      Kelley

  • enrique gutierrez

    Do you have Young Coconut Shrimp Soup recipe? This is with the coconut water and the young coconut meat.

  • Sherry

    I love Thai coconut soup but have never put curry paste in it. I will be trying this! Sounds and looks wonderful.

  • Bruce

    Kelley

    What do you do with the lime in this recipe is it just the juice you use
    or do you cut it up small and use the pulp as well

    • Hi Bruce,

      I see how that can be confusing, I updated the recipe to say 2 tablespoons lime juice. Sorry about that. So you want to use fresh squeezed lime juice and add that to the soup along with the green onions and cilantro. I just squeeze the juice through my hands catching the seeds with my hands. I hope this helps.

      Thank you!

      Kelley

  • Eleanor Welsh

    If you were adding Chicken instead of shrimp would you still use the fish stock?

    • Hi Eleanor,

      Yes fish stock would still be fine. You can always substitute chicken or vegetable stock if you prefer.

      Thanks!

      Kelley

  • Dollie

    Made this and enjoyed it. It was not as spicy as I thought it would be. Next time I will only put in 1 can of broth. Served it over jasmine rice. Leftovers were just as delicious,