Introduction: Ready for a Quick, Flavorful Low-Carb Soup?
Craving a vibrant, aromatic soup that’s both easy to make and bursting with tropical flavors? This Easy Coconut Curry Shrimp Soup is your perfect solution! Featuring succulent shrimp, creamy coconut milk, and a spicy kick of red curry paste, this soup delivers bold Thai-inspired flavors in a low-carb, gluten-free package. The zucchini adds a fresh, tender crunch, while lime leaves or lemongrass infuse a citrusy depth. Inspired by your love for savory, low-carb dishes like Keto Cauliflower & Ham Soup and Turkey Meatball Zoodle Soup, this recipe is ready in under 20 minutes, making it ideal for quick dinners or light lunches. Ready to simmer a bowl of exotic goodness? Let’s dive into this delicious recipe!
Overview: Why Easy Coconut Curry Shrimp Soup is a Must-Try
This Easy Coconut Curry Shrimp Soup combines the rich creaminess of coconut milk with the spicy warmth of red curry paste and the delicate sweetness of shrimp. The zucchini keeps it light and low-carb, while lime leaves or lemongrass add an authentic Thai flair. What makes it special? It’s quick, keto-friendly, gluten-free, and packed with bold flavors, perfect for a hassle-free yet impressive meal.
- Time Requirement: About 15 minutes total (5 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! Ideal for beginners or busy weeknights.
- Why It’s Special: It’s a low-carb, gluten-free soup with vibrant Thai flavors, perfect for quick, flavorful meals.
This soup is a zesty, crowd-pleasing treat that’s sure to brighten your table. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Easy Coconut Curry Shrimp Soup. Each ingredient adds to the creamy, spicy, and tropical magic.
- Coconut Milk (2 cups, 400ml): Creates a rich, creamy base.
- Zucchini (½, chopped): Adds low-carb texture and mild flavor.
- Shrimp (6 oz, 170g, peeled and deveined): Delivers sweet, tender protein.
- Lime Leaves (5) or Lemongrass (1 stalk): Infuses citrusy, aromatic depth.
- Red Curry Paste (1 ½ tsp): Brings spicy, bold Thai flavor.
- Cilantro (handful, chopped): Adds a fresh, herbaceous garnish.
Substitutions and Variations
- Coconut Milk: Use full-fat coconut cream for a richer texture or light coconut milk for fewer calories (may be less creamy).
- Zucchini: Swap with green beans, bok choy, or sliced bell peppers for other low-carb veggies.
- Shrimp: Replace with chicken, tofu, or scallops (adjust cooking time as needed).
- Lime Leaves/Lemongrass: Use 1 tsp lime zest or 1 Tbsp lime juice if neither is available.
- Red Curry Paste: Adjust to 1 tsp for less heat or 2 tsp for more spice; substitute with green or yellow curry paste for different flavors.
- Add-Ins: Stir in ½ tsp fish sauce for umami, a pinch of red pepper flakes for extra heat, or ½ cup sliced mushrooms for texture.
- Vegetarian Version: Use tofu or extra vegetables instead of shrimp and add a dash of soy sauce or tamari for flavor.
Step-by-Step Instructions
Making this Easy Coconut Curry Shrimp Soup is quick and simple, all in one pot! Follow these steps for a perfect bowl every time.
Step 1: Prepare the Broth
- In a small cooking pot over medium-high heat, combine 2 cups (400ml) coconut milk and 1 ½ tsp red curry paste.
- Stir or whisk for 3–4 minutes until the curry paste is fully dissolved, creating a smooth, even broth.
Tip: Whisking can speed up the blending process and ensure a uniform texture.
Step 2: Cook the Shrimp
- Add 6 oz (170g) peeled and deveined shrimp and 5 lime leaves (or 1 lemongrass stalk, bruised).
- Cook for 2–3 minutes until the shrimp turn pink and are just cooked through.
Tip: Avoid overcooking shrimp to keep them tender; they cook quickly once pink.
Step 3: Add Zucchini
- Stir in ½ chopped zucchini and immediately turn off the heat to let the residual heat soften the zucchini slightly.
Tip: Chop zucchini into small, bite-sized pieces for even cooking; leaving the heat off keeps it crisp-tender.
Step 4: Serve
- Remove lime leaves (if used) or lemongrass stalk from the soup.
- Ladle into bowls, top with a handful of chopped cilantro, and serve hot.
Tip: Taste and adjust with a pinch of salt or a squeeze of lime juice for extra brightness if needed.
Assembly: Building the Perfect Coconut Curry Shrimp Soup
Making this Easy Coconut Curry Shrimp Soup is all about creating a vibrant, creamy bowl with bold Thai flavors. Here’s how to make it perfect:
- Blend the Broth: Ensure the curry paste is fully dissolved for a smooth, flavorful base.
- Cook Shrimp Just Right: Stop cooking once shrimp turn pink to maintain tenderness.
- Keep Zucchini Crisp: Add at the end to preserve its texture.
- Garnish Vibrantly: Top with cilantro for a fresh, colorful finish.
Presentation Tips:
- Serve in warm bowls with a generous sprinkle of cilantro or a lime wedge for a tropical touch.
- Pair with a side of cauliflower rice, a keto-friendly salad, or cucumber slices for a complete low-carb meal.
- Garnish with a drizzle of coconut cream, sliced red chili, or extra cilantro for a restaurant-style look.
Storage and Make-Ahead Tips
This soup is best enjoyed fresh but can be stored carefully for meal prep. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freezing is not recommended, as the coconut milk may separate and the shrimp may become rubbery.
- Reheating:
- Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through (3–5 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway to prevent curdling.
- Make-Ahead Tips:
- Prep zucchini, shrimp, and cilantro up to a day ahead and store in the fridge.
- Make the broth base (coconut milk and curry paste) up to 2 days ahead and refrigerate; add shrimp and zucchini when reheating to preserve texture.
- For meal prep, store ingredients separately and combine when ready to cook.
Tip: Reheat gently to avoid overcooking shrimp or separating the coconut milk.
Recipe Variations
This Easy Coconut Curry Shrimp Soup is versatile, drawing on your love for low-carb, savory dishes like Keto Cauliflower & Ham Soup and Low Carb Buffalo Chicken Soup. Here are some fun ideas:
- Spicy Coconut Curry Soup: Increase red curry paste to 2 tsp or add sliced red chilies for extra heat.
- Veggie-Packed Soup: Add ½ cup sliced mushrooms, bok choy, or bell peppers for more low-carb veggies.
- Creamy Coconut Soup: Stir in ¼ cup coconut cream for a richer texture.
- Vegetarian Curry Soup: Replace shrimp with tofu or extra zucchini and add ½ tsp fish sauce (or soy sauce) for umami.
- Thai Basil Soup: Swap cilantro with Thai basil or add 1 tsp minced ginger for extra zing.
Tip: Serve with a sprinkle of crushed pork rinds or toasted coconut flakes for a keto-friendly crunch.
Conclusion: A Vibrant, Keto-Friendly Treat to Love
Easy Coconut Curry Shrimp Soup is the perfect way to enjoy a quick, flavorful bowl of Thai-inspired comfort while staying true to your low-carb lifestyle. With its creamy coconut base, tender shrimp, and spicy curry kick, it’s a soup that’s as delicious as it is easy to make. Perfect for quick dinners, light lunches, or impressing guests, this soup is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every creamy, zesty spoonful. What’s your favorite way to enjoy this coconut curry soup? Share your ideas in the comments and let us know how it turned out!
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Easy Coconut Curry Shrimp Soup
Description
Craving a vibrant, aromatic soup that’s both easy to make and bursting with tropical flavors? This Easy Coconut Curry Shrimp Soup is your perfect solution! Featuring succulent shrimp, creamy coconut milk, and a spicy kick of red curry paste, this soup delivers bold Thai-inspired flavors in a low-carb, gluten-free package.
Ingredients
Here’s what you need to make this Easy Coconut Curry Shrimp Soup. Each ingredient adds to the creamy, spicy, and tropical magic.
- Coconut Milk (2 cups, 400ml): Creates a rich, creamy base.
- Zucchini (½, chopped): Adds low-carb texture and mild flavor.
- Shrimp (6 oz, 170g, peeled and deveined): Delivers sweet, tender protein.
- Lime Leaves (5) or Lemongrass (1 stalk): Infuses citrusy, aromatic depth.
- Red Curry Paste (1 ½ tsp): Brings spicy, bold Thai flavor.
- Cilantro (handful, chopped): Adds a fresh, herbaceous garnish.
Substitutions and Variations
- Coconut Milk: Use full-fat coconut cream for a richer texture or light coconut milk for fewer calories (may be less creamy).
- Zucchini: Swap with green beans, bok choy, or sliced bell peppers for other low-carb veggies.
- Shrimp: Replace with chicken, tofu, or scallops (adjust cooking time as needed).
- Lime Leaves/Lemongrass: Use 1 tsp lime zest or 1 Tbsp lime juice if neither is available.
- Red Curry Paste: Adjust to 1 tsp for less heat or 2 tsp for more spice; substitute with green or yellow curry paste for different flavors.
- Add-Ins: Stir in ½ tsp fish sauce for umami, a pinch of red pepper flakes for extra heat, or ½ cup sliced mushrooms for texture.
- Vegetarian Version: Use tofu or extra vegetables instead of shrimp and add a dash of soy sauce or tamari for flavor.
Instructions
Step 1: Prepare the Broth
- In a small cooking pot over medium-high heat, combine 2 cups (400ml) coconut milk and 1 ½ tsp red curry paste.
- Stir or whisk for 3–4 minutes until the curry paste is fully dissolved, creating a smooth, even broth.
Tip: Whisking can speed up the blending process and ensure a uniform texture.
Step 2: Cook the Shrimp
- Add 6 oz (170g) peeled and deveined shrimp and 5 lime leaves (or 1 lemongrass stalk, bruised).
- Cook for 2–3 minutes until the shrimp turn pink and are just cooked through.
Tip: Avoid overcooking shrimp to keep them tender; they cook quickly once pink.
Step 3: Add Zucchini
- Stir in ½ chopped zucchini and immediately turn off the heat to let the residual heat soften the zucchini slightly.
Tip: Chop zucchini into small, bite-sized pieces for even cooking; leaving the heat off keeps it crisp-tender.
Step 4: Serve
- Remove lime leaves (if used) or lemongrass stalk from the soup.
- Ladle into bowls, top with a handful of chopped cilantro, and serve hot.
Tip: Taste and adjust with a pinch of salt or a squeeze of lime juice for extra brightness if needed
FAQs
1. Can I use frozen shrimp?
Yes! Use 6 oz frozen, peeled, and deveined shrimp; thaw before cooking or add 1–2 minutes to cooking time.
2. Is this soup keto-friendly?
Yes! It’s low-carb (zucchini) and high-fat (coconut milk), making it ideal for a keto diet.
3. Can I make it dairy-free?
Yes! The recipe is naturally dairy-free, using coconut milk and no dairy ingredients.
4. Why is my broth not smooth?
- Whisk the coconut milk and curry paste thoroughly to combine.
- Ensure the coconut milk is full-fat for a creamier texture.
- If separated, blend briefly with an immersion blender.
5. Can I make this ahead?
Yes! Make the broth base up to 2 days ahead and refrigerate; add shrimp and zucchini when reheating to preserve texture.
6. How long does it last?
It stays fresh in the fridge for up to 3 days. Freezing is not recommended due to texture changes.
7. Can I use pre-cooked shrimp?
Yes! Add pre-cooked shrimp in the last 1–2 minutes of cooking to heat through without overcooking.
8. What’s the best way to serve it?
Serve hot with cilantro, paired with cauliflower rice or a keto salad, and optional garnishes like chili slices or coconut cream for flair.