Skip the takeout—this Thai Shrimp Soup is budget-friendly, quick, and bursting with restaurant-quality flavor. A creamy coconut broth is infused with Thai spices, tender shrimp, and plenty of veggies, making it a comforting meal you can whip up in just 25 minutes.
Whether you want a weeknight dinner, an easy entertaining dish, or a cozy bowl of comfort, this soup delivers big flavor with minimal effort.
Why You’ll Love This Recipe
✅ Quick & Easy – Ready in 25 minutes with simple prep.
✅ Packed with Flavor – Creamy coconut broth, fresh lime, garlic, and Thai red curry create the perfect balance of savory, spicy, and tangy.
✅ Customizable – Add your favorite veggies or noodles, adjust the heat, and make it exactly how you like it.
Ingredients You’ll Need
- Shrimp – Peeled and deveined (fresh or thawed frozen).
- Coconut Milk – Creates the rich, creamy base.
- Thai Red Curry Paste – Adds heat and signature Thai flavor.
- Garlic & Lime Juice – For brightness and zing.
- Veggies – Mushrooms, bell peppers, and spinach (but feel free to mix in extras like broccoli, zucchini, or carrots).
- Noodles – Rice noodles, egg noodles, ramen, or even glass noodles.
Step-by-Step Instructions
- Cook Aromatics – In a large pot, sauté garlic with curry paste until fragrant.
- Make the Broth – Stir in coconut milk, broth, lime juice, and seasonings. Bring to a gentle simmer.
- Add Veggies & Noodles – Cook until tender.
- Finish with Shrimp & Spinach – Add shrimp and cook just until pink (2–3 minutes). Stir in spinach to wilt.
- Serve Hot – Ladle into bowls, top with fresh herbs, chili oil, or lime wedges if desired.
Variations & Substitutions
- Vegetarian – Swap shrimp for tofu or more veggies (mushrooms, broccoli, or zucchini). Use vegetable broth.
- Leafy Greens – Replace spinach with bok choy, kale, or Thai basil leaves.
- Protein Options – Try scallops, chicken, pork, or mixed seafood.
- Extra Creamy – Add more coconut milk or a splash of heavy cream.
- Different Noodles – Rice, ramen, soba, egg, or glass noodles all work beautifully.
FAQs
Can I use frozen shrimp?
Yes! Thaw overnight in the fridge and pat dry before cooking.
Can I make it ahead?
Absolutely—store in the fridge for up to 2 days. Reheat gently before serving.
Is it dairy-free?
Yes, coconut milk keeps it naturally dairy-free.
Is it gluten-free?
Yes, if you use gluten-free noodles such as rice noodles.
How do I adjust spice?
Start with a small amount of curry paste, then add more to taste. For extra heat, drizzle chili oil or add a pinch of crushed red pepper.
Serving Suggestions
Pair this Thai Shrimp Soup with:
- Crispy vegetable spring rolls
- Steamed dumplings or wontons
- A fresh Asian-inspired salad with sesame dressing
- Jasmine rice on the side for a heartier meal
Thai Shrimp Soup (Red Curry Coconut Soup)
4
servings15
minutes30
minutes
Skip the takeout and make this budget-friendly Thai Shrimp Soup at home! Creamy coconut broth, tender shrimp, fresh veggies, and a perfect kick of Thai spices make this soup a cozy, flavorful meal in just 25 minutes.
Ingredients
8 oz (225 g) raw shrimp, peeled and deveined
1 tablespoon coconut oil
¼ teaspoon salt
7 oz (200 g) rice noodles (or ramen, glass noodles, or mung bean vermicelli)
1 small shallot, finely chopped
3 tablespoons Thai red curry paste
3 cloves garlic, minced
1-inch piece ginger, grated
4 cups (950 ml) chicken or seafood broth
14 oz (1 can) unsweetened coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
¼ teaspoon red chili flakes (optional)
1 medium red bell pepper, thinly sliced
5 oz cremini mushrooms, sliced
1 tablespoon lime juice + wedges for serving
2 cups baby spinach
Fresh cilantro for garnish
Directions
- Prepare the noodles
- Cook noodles according to package instructions. For mung bean vermicelli, soak in warm water for 10–15 minutes until softened. Drain and set aside.
- Brown the shrimp
- Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add shrimp, season with salt, and cook 1–2 minutes per side until lightly browned. Remove from the pot and set aside.
- Make the broth
- Sauté shallot in the same pot for 1 minute until softened.
- Stir in garlic, ginger, and red curry paste; cook 2 minutes until fragrant.
- Pour in broth, coconut milk, fish sauce, brown sugar, and chili flakes (if using).
- Add red bell pepper and mushrooms; simmer 5 minutes until tender.
- Stir in spinach and lime juice; cook 30 seconds until spinach wilts.
- Assemble & serve
- Divide cooked noodles between serving bowls.
- Ladle hot soup over noodles and top with browned shrimp.
- Garnish with fresh cilantro and serve with lime wedges
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