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.

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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