Delicious Thai Coconut Shrimp Soup Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

If you’re a fan of seafood soups, this Thai Coconut Shrimp Soup is a must-try! It combines the delicate flavors of shrimp with creamy coconut milk, making every spoonful a delightful experience. Perfect for a cozy dinner or an impressive dish for guests, this soup is both comforting and refreshing.

Imagine warm, aromatic spices mingling with the sweetness of coconut milk and the savory essence of shrimp. This recipe brings the vibrant tastes of Thai cuisine right to your kitchen, ensuring that each bite transports you to a tropical paradise. It’s the ideal seafood soup for those nights when you crave something exotic yet easy to make.

A Flavorful Journey with Thai Coconut Shrimp Soup

A bowl of Thai Coconut Shrimp Soup with shrimp, red bell peppers, and cilantro, served with lime wedges on a wooden table.

This Thai Coconut Shrimp Soup is a rich and fragrant dish featuring succulent shrimp, aromatic herbs, and a hint of spice. The creamy coconut base adds a luscious texture, while the lime juice brightens the flavor, creating a perfect balance of richness and acidity.

Ingredients

1 pound large shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 cups seafood or chicken broth
1 tablespoon red curry paste
1 tablespoon fish sauce
2 tablespoons lime juice
1 tablespoon sugar
1 cup mushrooms, sliced
1 red bell pepper, sliced
2 green onions, chopped
Fresh cilantro for garnish
Salt and pepper to taste

Instructions

Prepare the Broth: In a large pot, combine the coconut milk and broth. Stir in the red curry paste, fish sauce, sugar, and lime juice. Bring to a simmer over medium heat.
Add the Vegetables: Once simmering, add the mushrooms and red bell pepper. Cook for about 5 minutes until the vegetables are tender.
Cook the Shrimp: Add the shrimp to the pot and cook until they turn pink and opaque, about 3-5 minutes. Season with salt and pepper to taste.
Garnish and Serve: Remove from heat and stir in chopped green onions. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with lime wedges on the side.