If you are craving a bowl of comfort that bursts with vibrant flavors, this Creamy Thai Shrimp Coconut Curry Soup Recipe is about to become your new obsession. Imagine tender shrimp simmered gently in a luscious coconut milk broth, perfectly balanced with fragrant red curry paste, fresh ginger, and garlic, all brightened up by lime juice and fresh basil. The crisp bell peppers and snap peas add a delightful crunch that makes every spoonful exciting. This soup is not only quick to make but also delivers that beautiful fusion of creamy, spicy, and tangy that Thai cuisine is famous for. Get ready to savor a warm, cozy, and incredibly satisfying bowl that feels like a comforting hug from your favorite Thai street vendor.
Ingredients You’ll Need
The magic of this soup lies in its simplicity and freshness. Each ingredient plays a crucial role, whether it’s building the creamy base, adding spice or brightness, or giving a fresh crunch that makes this dish truly special.
- 1 lb large shrimp, peeled and deveined: These tender seafood gems cook quickly and soak up all the vibrant flavors beautifully.
- 1 can (14 oz) full-fat coconut milk: The creamy foundation that brings richness and a subtle sweetness that balances the heat of the curry paste.
- 2 tbsp red curry paste: The heart of the dish, providing a deep, spicy, and aromatic flavor essential for an authentic Thai curry experience.
- 1 cup bell peppers, sliced: Adds color and a crunchy texture, enhancing both the visual and taste appeal.
- 1 cup snap peas: These sweet, crisp veggies bring freshness and a delightful snap to every bite.
- ½ cup fresh basil leaves: Infuses a fragrant herbal note that perfectly complements the creamy coconut and spice.
- Juice of 1 lime: Adds a burst of acidity to brighten the flavors and balance the richness.
- 2 cups low-sodium chicken or vegetable broth: Helps build a flavorful, light yet creamy soup base.
- 1 tbsp fresh ginger, grated: Adds warmth and a subtle zing that wakes up the palate.
- 3 cloves garlic, minced: Provides depth and a savory kick that rounds out the flavor profile perfectly.
How to Make Creamy Thai Shrimp Coconut Curry Soup Recipe
Step 1: Prepare the Fresh Ingredients
Begin by slicing the bell peppers into thin strips and chopping the snap peas into bite-sized pieces. Proper prep ensures that the vegetables retain their fresh texture and color once cooked. Setting these aside will keep your cooking flow smooth and efficient.
Step 2: Sauté Aromatics
Heat a drizzle of oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing them until their irresistible aroma fills your kitchen—about one minute. This crucial step builds the foundational flavor for the soup, awakening your taste buds right from the start.
Step 3: Add Liquids and Coconut Milk
Pour in the full-fat coconut milk and your choice of low-sodium chicken or vegetable broth. Give it a good stir to combine everything evenly. The creamy coconut milk mingling with the broth creates the luscious base that will envelop the other ingredients beautifully.
Step 4: Stir in the Red Curry Paste
Next, add the red curry paste. Depending on your spice tolerance, adjust the amount slightly—but two tablespoons deliver a fantastic balance of heat and flavor. Stir until the paste dissolves completely, infusing the soup with bold and aromatic notes that are anything but ordinary.
Step 5: Add Vegetables and Shrimp
Toss in the prepared bell peppers and snap peas, stirring them into the flavorful broth. Add the shrimp last since they cook quickly; simmer until they turn a gorgeous pink color, about three to five minutes. This step is where the creamy, spicy broth meets the tender seafood and crunchy vegetables in perfect harmony.
Step 6: Finish with Freshness
Remove the pot from heat and stir in the fresh basil leaves and the juice of one lime. This final touch elevates the soup by adding a fragrant herbaceous note and zesty brightness, balancing richness and heat beautifully. Taste and adjust seasoning as needed before serving.
How to Serve Creamy Thai Shrimp Coconut Curry Soup Recipe
Garnishes
Enhance your presentation and flavor by topping the soup with extra fresh basil leaves, a few thin slices of red chili for added visual appeal and spice kick, or a sprinkle of chopped cilantro. A lime wedge on the side invites your guests to add extra tang if desired.
Side Dishes
Pair this soup with fluffy jasmine rice or warm, crusty bread to soak up every last drop of the luscious broth. A simple cucumber salad with a light vinegar dressing can offer a refreshing contrast and keep the meal feeling light and balanced.
Creative Ways to Present
Serve the soup in individual rustic bowls for an intimate dining experience or pour it into small, colorful Asian-style bowls for an authentic touch. For a fun twist, garnish with crispy fried shallots or toasted coconut flakes to add a crunchy texture that complements the creamy soup in a surprising way.
Make Ahead and Storage
Storing Leftovers
This Creamy Thai Shrimp Coconut Curry Soup Recipe tastes wonderful even as leftovers. Store any remaining soup in an airtight container and refrigerate for up to three days to keep flavors fresh and vibrant.
Freezing
If you want to save some for later, note that shrimp and fresh vegetables don’t freeze well as they can become mushy. For freezing, simmer the soup up to the point before adding shrimp and fresh veggies, then cool and freeze in airtight containers for up to two months. Add the shrimp and fresh vegetables fresh when reheating.
Reheating
To reheat, gently warm the soup on the stove over low to medium heat. Add the shrimp and vegetables towards the end to prevent overcooking. Stir occasionally until heated through, and finish with fresh basil and lime juice to revive the fresh flavors.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before cooking so they don’t release extra water into the soup, which could dilute the flavors.
Is this soup very spicy?
The level of spice depends largely on the amount of red curry paste you use. Start with less if you prefer mild, and add more to taste for a fiery kick. The creamy coconut milk helps mellow the heat beautifully.
Can I substitute shrimp with another protein?
Yes, you can swap shrimp for chicken, tofu, or even firm fish. Just adjust cooking times accordingly to ensure your protein is perfectly cooked without overcooking the vegetables.
What can I use if I don’t have fresh basil?
If fresh basil isn’t available, Thai basil is an excellent alternative for authenticity. If neither is accessible, regular sweet basil will still add a lovely aromatic touch to your soup.
Is this soup gluten-free?
Yes! The ingredients used in this Creamy Thai Shrimp Coconut Curry Soup Recipe are naturally gluten-free, but always double-check the labels on your curry paste to be sure it contains no hidden gluten.
Final Thoughts
There is something truly special about this Creamy Thai Shrimp Coconut Curry Soup Recipe that keeps me coming back for more. It’s the perfect blend of comfort and exotic flair, a quick and easy meal that fills your kitchen with irresistible aromas and your bowl with rich, vibrant flavors. I encourage you to give this delightful soup a try—you might just find your new favorite weeknight dinner that feels like a mini Thai vacation any night of the week.
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Creamy Thai Shrimp Coconut Curry Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and creamy Thai-inspired shrimp coconut curry soup that combines succulent shrimp with fresh vegetables in a rich coconut milk broth infused with red curry paste, ginger, and garlic. Perfectly balanced with lime juice and fresh basil for a flavorful and comforting meal ready in just 30 minutes.
Ingredients
Seafood
- 1 lb large shrimp, peeled and deveined
Produce
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Canned Goods
- 1 can (14 oz) full-fat coconut milk
Condiments & Seasonings
- 2 tbsp red curry paste
Liquids
- 2 cups low-sodium chicken or vegetable broth
Instructions
- Prepare Vegetables: Slice the bell peppers into thin strips and chop the snap peas, setting both aside for later use.
- Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and grated fresh ginger and sauté until fragrant, about 1 minute, taking care not to burn them.
- Add Liquids: Pour the full-fat coconut milk and low-sodium chicken or vegetable broth into the pot, stirring to combine well with the sautéed garlic and ginger.
- Incorporate Curry Paste: Stir in the red curry paste, adjusting the amount according to your preferred spice level, until it fully dissolves and evenly flavors the soup base.
- Cook Vegetables and Shrimp: Add the sliced bell peppers and snap peas to the pot, then immediately add the peeled and deveined shrimp. Cook everything together until the shrimp turns pink and is cooked through, about 3 to 5 minutes.
- Finish Soup: Remove the pot from heat. Stir in the fresh basil leaves and the juice of one lime. Taste the soup and adjust seasoning if necessary before serving.
Notes
- Feel free to substitute snap peas with green beans or snow peas if preferred.
- For a spicier soup, increase the amount of red curry paste or add chili flakes.
- Use low-sodium broth to better control the salt level in the soup.
- This soup pairs wonderfully with steamed jasmine rice or crusty bread for dipping.
