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Coconut Curry Shrimp Soup Recipe

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This Coconut Curry Shrimp Soup is a creamy, flavorful dish that combines rich coconut milk, aromatic red curry paste, and succulent shrimp. A perfect quick, healthy meal for those following keto, low-carb, paleo, or gluten-free diets, this soup can be made in just 20 minutes. With a zesty balance of spice and sweetness, it’s ideal for busy weeknights or meal prepping. Enjoy a comforting, low-carb meal without compromising on flavor!

Ingredients

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

Instructions

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

Notes

  • For variation, you can replace zucchini with broccoli or cauliflower.
  • If not following a low-carb diet, serve with rice or noodles for a heartier meal.
  • Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat over low heat or microwave in short intervals.