Thai Coconut Shrimp Soup

Why You’ll Love This Recipe

This Thai Coconut Shrimp Soup is a symphony of flavors and textures, offering a perfect balance of creaminess, spice, and freshness. The rich coconut milk forms a velvety base, complemented by the heat from the red curry paste and the tang of lime. With tender shrimp, earthy mushrooms, and vibrant spinach, this soup is not only healthy but also full of nutrients. Plus, it’s quick to make, coming together in about an hour, making it ideal for a weeknight dinner or a weekend treat.

Ingredients

• 1 tablespoon coconut oil

• 1 large shallot or small onion, chopped

• 3 cloves garlic, pressed or minced

• 1 tablespoon freshly grated ginger

• 3-4 tablespoons red curry paste (depending on your heat preference)

• 2 cups chicken broth

• 15 oz can coconut milk (full fat recommended)

• 1 tablespoon gluten-free reduced-sodium Tamari or soy sauce (if not GF)

• 2 teaspoons gluten-free fish sauce

• 1 tablespoon coconut sugar

• ½ teaspoon dried basil

• Salt and pepper, to taste

• 1 lb 16/20 jumbo shrimp, peeled and deveined

• 8 oz mushrooms, very thinly sliced

• 4 cups baby spinach, roughly chopped

• 1 lime, cut in half (one half sliced into wedges for serving)

• For serving: cooked rice and chopped cilantro

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

Directions

1. Heat the oil: In a large soup pot, melt the coconut oil over medium heat. Add the chopped shallot (or onion) and sauté until softened, about 3-4 minutes.

2. Add garlic and ginger: Stir in the garlic and freshly grated ginger, cooking until fragrant, about 1-2 minutes.

3. Incorporate the curry paste: Add the red curry paste (be cautious as it may splatter), and sauté for another minute.

4. Add liquids and seasonings: Slowly pour in the chicken broth, scraping up any bits from the bottom of the pot. Then add the coconut milk, gluten-free Tamari (or soy sauce), fish sauce, coconut sugar, dried basil, and salt and pepper to taste.

5. Simmer the base: Turn the heat to high and bring the soup to a bubble. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.

6. Add shrimp and veggies: Bring the soup back to a high heat, and once boiling, add the shrimp, mushrooms, and spinach. Cook until the shrimp are fully cooked, about 4-5 minutes.

7. Finish and serve: Squeeze the juice from half the lime into the soup, stir well, and serve with cooked rice, lime wedges, and chopped cilantro on top.

Servings and Timing

• Servings: 5

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

Variations

• Spicy: Adjust the heat by adding more red curry paste or incorporating some chili flakes.

• Vegetarian: Omit the shrimp and add more vegetables like tofu, zucchini, or carrots.

• Coconut-Free: Substitute coconut milk with almond milk or other non-dairy alternatives for a lighter version, though it will alter the flavor profile.

• Add noodles: For a heartier meal, serve the soup over rice noodles or soba noodles.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat the soup on the stove over low heat, adding a splash of chicken broth or water if it thickens too much. Alternatively, you can microwave it in a heat-safe container.

FAQs

1. Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work perfectly fine. Just make sure to thaw them before adding them to the soup.

2. Is this soup dairy-free?

Yes, this Thai Coconut Shrimp Soup is dairy-free thanks to the coconut milk, making it suitable for those with dairy intolerances or following a dairy-free diet.

3. Can I make this soup in advance?

Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. Just make sure to add the shrimp and spinach closer to serving for the best texture.

4. Can I substitute the shrimp with chicken?

Yes, you can substitute shrimp with chicken. Use boneless, skinless chicken breasts or thighs, and cook until fully cooked through before adding them to the soup.

5. What type of mushrooms should I use?

You can use any type of mushroom for this recipe, but white button mushrooms or shiitake mushrooms are common choices.

6. How can I make this soup spicier?

Increase the amount of red curry paste to suit your taste, or add fresh chopped chili peppers for an extra kick.

7. Can I make this soup without fish sauce?

Yes, you can omit the fish sauce or substitute it with a vegan fish sauce alternative or additional Tamari for flavor.

8. Can I freeze the soup?

While it's best enjoyed fresh, you can freeze this soup without the shrimp. Add shrimp after reheating, as they may become tough after freezing.

9. What can I serve with this soup?

This soup pairs wonderfully with jasmine rice, cooked quinoa, or a side of crusty bread. You can also serve it with a simple green salad.

10. Is this recipe gluten-free?

Yes, this soup is gluten-free if you use gluten-free Tamari sauce and ensure your curry paste is also gluten-free.

Conclusion

Thai Coconut Shrimp Soup is a flavorful and comforting dish that combines bold Thai flavors with the richness of coconut milk. It’s easy to make and customizable to your preferences. Whether you’re craving something spicy or prefer a milder version, this recipe is sure to satisfy. Enjoy it on its own or serve it with a side of rice for a complete meal.

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Thai Coconut Shrimp Soup

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A rich and flavorful Thai Coconut Shrimp Soup with coconut milk, red curry paste, shrimp, mushrooms, and spinach.

• Author: Janet
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 5 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

1 tablespoon coconut oil

1 large shallot or small onion, chopped

3 cloves garlic, pressed or minced

1 tablespoon freshly grated ginger

3-4 tablespoons red curry paste (depending on your heat preference)

2 cups chicken broth

15 oz can coconut milk (full fat recommended)

1 tablespoon gluten-free reduced-sodium Tamari or soy sauce (if not GF)

2 teaspoons gluten-free fish sauce

1 tablespoon coconut sugar

½ teaspoon dried basil

Salt and pepper, to taste

1 lb 16/20 jumbo shrimp, peeled and deveined

8 oz mushrooms, very thinly sliced

4 cups baby spinach, roughly chopped

1 lime, cut in half (one half sliced into wedges for serving)

For serving: cooked rice and chopped cilantro

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Instructions

1. In a large soup pot, melt the coconut oil over medium heat. Add the chopped shallot (or onion) and sauté until softened, about 3-4 minutes.
2. Stir in the garlic and freshly grated ginger, cooking until fragrant, about 1-2 minutes.
3. Add the red curry paste (be cautious as it may splatter), and sauté for another minute.
4. Slowly pour in the chicken broth, scraping up any bits from the bottom of the pot. Then add the coconut milk, gluten-free Tamari (or soy sauce), fish sauce, coconut sugar, dried basil, and salt and pepper to taste.
5. Turn the heat to high and bring the soup to a bubble. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.
6. Bring the soup back to a high heat, and once boiling, add the shrimp, mushrooms, and spinach. Cook until the shrimp are fully cooked, about 4-5 minutes.
7. Squeeze the juice from half the lime into the soup, stir well, and serve with cooked rice, lime wedges, and chopped cilantro on top.

Notes

• Adjust the heat level by adding more red curry paste or chili flakes.
• For a vegetarian version, omit shrimp and use vegetables like tofu, zucchini, or carrots.
• To make it lighter, substitute coconut milk with almond milk or other non-dairy alternatives.
• For a heartier meal, serve with rice noodles or soba noodles.
• Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 6g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 23g
• Cholesterol: 180mg