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 from 2 votes
Cook Time: 25 minutes
Total Time: 25 minutes
Servings: 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
  • 3/4 cup coconut milk
  • 1 1/2 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.
Nutrition Facts
Thai Coconut Soup
Amount Per Serving
Calories 254 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 60mg20%
Sodium 454mg20%
Potassium 644mg18%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 4g4%
Protein 12g24%
Vitamin A 5730IU115%
Vitamin C 8.3mg10%
Calcium 69mg7%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: Thai
Keyword: Thai Coconut Soup