Coconut Curry Shrimp Soup Recipe

Why You’ll Love This Recipe

This Coconut Curry Shrimp Soup is a quick and easy recipe that packs a punch with its creamy, spicy, and slightly sweet flavors. It’s a perfect balance of healthy ingredients, including shrimp, coconut milk, and vegetables like zucchini. Whether you’re looking for a low-carb meal or simply craving something fresh, this soup offers a comforting and vibrant taste. It's also a great option for meal prepping or serving on a busy weeknight.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups/ 400ml coconut milk
• ½ zucchini, chopped
• 6oz/170g shrimp, peeled and deveined
• 5 lime leaves or lemongrass
• 1 ½ teaspoon red curry paste
• Handful cilantro, chopped

Directions

1. In a small pot, combine the coconut milk and red curry paste over medium-high heat. Stir or whisk until smooth and well combined (about 3-4 minutes).
2. Add the shrimp and lime leaves (or lemongrass). Cook for 2-3 minutes or until the shrimp turns pink.
3. Stir in the zucchini and turn off the heat.
4. Remove the lime leaves if used, and serve the soup topped with fresh cilantro.

Servings and Timing

• Servings: 2
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Vegetable Options: If you’re not fond of zucchini, try adding broccoli or cauliflower instead.
• Non-Low-Carb Option: For a heartier meal, serve the soup with rice or noodles to make it more filling.

Storage/Reheating

• Storage: Store the soup in an airtight container in the refrigerator for up to 2-3 days.
• Reheating: Reheat the soup in a pot over low heat until warmed through. You can also microwave it in short intervals, stirring in between.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.

Is this soup spicy?

The soup has a mild spice level due to the red curry paste. If you prefer less spice, you can reduce the amount of curry paste or opt for a milder variety.

Can I make this soup ahead of time?

This soup is best enjoyed fresh, but you can prepare the base and store it in the fridge for up to a day. Add the shrimp and zucchini just before serving.

Can I add more vegetables to this soup?

Yes, feel free to add any vegetables you like. Broccoli, cauliflower, or bell peppers would all be great additions.

What can I serve with this soup?

You can serve this soup on its own for a light meal, or pair it with a side salad or some rice (if you're not on a low-carb diet).

Can I use coconut cream instead of coconut milk?

Coconut cream will give the soup a richer and thicker texture, so feel free to use it if you prefer a creamier base.

Is this recipe gluten-free?

Yes, this Coconut Curry Shrimp Soup is naturally gluten-free, as it doesn’t contain any wheat or gluten-based ingredients.

How long does it take to cook the shrimp?

Shrimp cook very quickly, typically in 2-3 minutes. Be sure to remove them from the heat once they are pink and opaque.

Can I use chicken instead of shrimp?

Yes, you can substitute shrimp with chicken breast or thighs. Just make sure to cook the chicken thoroughly before adding the vegetables.

How can I adjust the flavor of the soup?

If you prefer a stronger flavor, you can add extra curry paste or seasonings like garlic or ginger. Lime juice can also brighten the taste.

Conclusion

This Coconut Curry Shrimp Soup is a quick and nutritious meal that brings the bold flavors of Thai cuisine to your kitchen in just 20 minutes. Perfect for those on low-carb or keto diets, it’s rich in flavor and packed with healthy ingredients. Customize it with your favorite vegetables and enjoy this delicious soup all year round!