Name: Thai Coconut Shrimp Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons neutral oil (vegetable or canola); 1 small onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons red curry paste; 4 cups low-sodium chicken or vegetable broth; 2 (14 oz) cans full-fat coconut milk; 2 tablespoons fish sauce; 1 tablespoon brown sugar or palm sugar; 2 tablespoons fresh lime juice (about 1 lime); 1 red bell pepper, thinly sliced; 1 cup sliced mushrooms (shiitake or cremini); 2 cups baby spinach or bok choy; Fresh cilantro and sliced green onions for garnish; Lime wedges and thinly sliced red chilies for serving; Salt and freshly ground black pepper, to taste

Description

A comforting bowl of Thai Coconut Shrimp Soup that balances rich coconut milk, bright lime, and gentle heat for a perfect cozy meal.

Ingredients

1 lb shrimp, peeled and deveined
2 tablespoons neutral oil (vegetable or canola)
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups low-sodium chicken or vegetable broth
2 (14 oz) cans full-fat coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
2 tablespoons fresh lime juice (about 1 lime)
1 red bell pepper, thinly sliced
1 cup sliced mushrooms (shiitake or cremini)
2 cups baby spinach or bok choy
Fresh cilantro and sliced green onions for garnish
Lime wedges and thinly sliced red chilies for serving
Salt and freshly ground black pepper, to taste

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Instructions

Prep the shrimp and veggies: Pat shrimp dry and season lightly with salt and pepper. Slice vegetables and mince aromatics so everything is ready to go.
Sauté aromatics: Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
Build the base: Add red curry paste and cook 1 minute to bloom the spices. Pour in broth and bring to a gentle simmer. Scrape any browned bits from the bottom.
Add coconut milk: Stir in the coconut milk, fish sauce, and brown sugar. Simmer for 5–7 minutes to meld flavors—don’t let it boil aggressively.
Add vegetables and shrimp: Add sliced bell pepper and mushrooms; simmer 3–4 minutes until just tender. Stir in shrimp and cook 2–3 minutes until pink and opaque. Toss in spinach or bok choy at the end and let it wilt.
Finish and serve: Remove from heat. Stir in lime juice and adjust seasoning with salt, pepper, or a touch more fish sauce. Ladle into bowls and garnish with cilantro, green onions, lime wedges, and sliced chilies.

Notes

Use fresh aromatics for better flavor. Don’t overcook the shrimp for the best texture.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai