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