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–+ servings
Thai Coconut Shrimp Soup

Heavenly Thai Coconut Shrimp Soup: Easy, Creamy Comfort

This Thai Coconut Shrimp Soup is a creamy and spicy comfort dish, perfect for any dietary preference.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons coconut oil Substitute with vegetable oil if needed.
  • 1 unit shallot Can use a small onion instead.
  • 3 cloves garlic Freshly pressed is recommended.
  • 1 tablespoon freshly grated ginger Preferred for potency.
  • 2 tablespoons red curry paste Adjust heat level as preferred.
  • 4 cups chicken broth Substitute with vegetable broth for vegetarian version.
  • 1 can full-fat coconut milk
  • 2 tablespoons Tamari or soy sauce Gluten-free Tamari for gluten-free option.
  • 1 tablespoon fish sauce Omit or replace for vegetarian options.
  • 1 tablespoon coconut sugar Can be replaced with brown sugar.
  • 1 tablespoon dried basil Fresh basil for a more vibrant flavor.
  • to taste salt
  • to taste pepper
  • 1 pound shrimp Use 16/20 jumbo shrimp.
  • 8 ounces sliced mushrooms Any preferred type (e.g., shiitake).
  • 2 cups baby spinach Kale or Swiss chard can replace if desired.
  • 1 unit lime For squeezing and serving.
For Serving
  • 2 cups cooked rice To soak up the broth.
  • to taste chopped cilantro For garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of coconut oil over medium heat. Once shimmering, add one chopped shallot and sauté for about 3–4 minutes until softened and translucent.
  2. Stir in 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Sauté for an additional 1–2 minutes until fragrant and golden.
  3. Add 2 tablespoons of red curry paste to the pot, stirring it into the mixture. Sauté for about 1 minute, allowing the spices to blossom.
  4. Pour in 4 cups of chicken broth while scraping the bottom of the pot. Add 1 can of full-fat coconut milk, 2 tablespoons of Tamari, 1 tablespoon of fish sauce, and 1 tablespoon each of coconut sugar and dried basil. Stir well.
  5. Increase heat to bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally.
  6. Return heat to high and add 1 pound of shrimp, 8 ounces of sliced mushrooms, and 2 cups of baby spinach. Cook for 4–5 minutes until shrimp turn pink and opaque.
  7. Before serving, squeeze the juice of 1 lime into the soup. Serve hot over cooked rice, garnished with lime wedges and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Adjust spice levels to personal preference, and use fresh ingredients for the best flavor.

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