Creamy Thai Coconut Curry Soup with Shrimp – Quick & Flavorful
If you’re craving something comforting yet adventurous, this Creamy Thai Coconut Curry Soup with Shrimp delivers an unforgettable balance of spice, creaminess, and zest. The aroma of lemongrass, ginger, and red curry instantly transports you to the heart of Bangkok’s street markets, warm, vibrant and full of life.
What makes Creamy Thai Coconut Curry Soup dish magical is how easy it is to prepare. In just under 30 minutes, you’ll have a restaurant-worthy soup that’s both comforting and energizing. The creamy coconut base pairs perfectly with the heat of Thai red curry and the delicate sweetness of shrimp, making every spoonful satisfying.
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Ingredients
Preparation
- Cook basmati rice in a saucepan following package directions; set aside.
- Melt butter in a large pot or in a Dutch oven over medium-high heat. Add shrimp
and salt to taste. Cook, stirring occasionally, until pink, about 2–3 minutes. Remove
shrimp to a small bowl and set aside. - Add all vegetables (garlic, pepper, onion) to the pot. Cook, stirring occasionally,
until tender, about 3–4 minutes. Stir in ginger until fragrant, about 1 minute. - Mix in curry paste until well combined, about 1 minute. Gradually whisk in
coconut milk, vegetable stock, and Vitality oils; cook, stirring gently, until fully blended. - Bring to a boil; reduce heat and simmer until the soup thickens.
- Stir in rice, shrimp, lime juice, and cilantro.
- Season with salt and pepper to taste.
- Serve and garnish with fresh lime wedges and sprigs of cilantro.
- Eat up!
🌶️ Why You’ll Love This Creamy Thai Coconut Curry Soup with Shrimp
- Ready in just 30 minutes – perfect for busy weeknights.
- Combines creamy coconut milk with bold Thai spices.
- A balanced meal rich in protein, healthy fats, and vitamins.
- Impress your guests with authentic flavors without leaving your kitchen.
🥕 Key Nutritional Highlights
- Healthy Fats: From coconut milk (MCTs – medium-chain triglycerides).
- Lean Protein: From shrimp, helping build and repair muscle.
- Antioxidants: Found in garlic, ginger, red bell pepper, and cilantro.
- Essential Minerals: Potassium and magnesium from coconut milk and shrimp.
- Vitamin C: From bell pepper and lime juice, supporting immunity.
🍋 Tips for Making the Perfect Creamy Thai Coconut Curry Soup
- Use full-fat coconut milk for a richer texture.
- Add shrimp at the end, overcooking can make them rubbery.
- Balance the flavors: If it’s too spicy, add a little sugar or extra coconut milk.
- Serve with jasmine rice or rice noodles for a more filling meal.
🥢 Serving Ideas
Pair this Creamy Thai Coconut Curry Soup with:
- Homemade Bread & Buns Recipe, for dipping and soaking up that flavorful broth.
- Grilled Zucchini Slices with Olive Oil and Lemon, a light and healthy side that complements the soup’s spice.
🔗 Learn More About Thai Cuisine
If you want to dive deeper into the ingredients that make Thai food so unique, check out this Thai Cooking Essentials Guide on BBC Good Food.
What surprised me most was how easy it was to bring these bold flavors to life in under 30 minutes. While the rice cooked gently on the side, the soup came together in one pot, quick sautéing, a few drops of essential oils, and a simmer brought everything into harmony. The final touch of fresh cilantro and lime juice lifted the whole dish. It’s become a go-to for dinner parties and rainy nights alike, warming the soul, awakening the taste buds, and impressing guests with minimal effort.
🌿 Key Nutritional Highlights
- Healthy Fats from coconut milk (MCTs – medium-chain triglycerides)
- Lean Protein from shrimp
- Antioxidants from garlic, ginger, red bell pepper, cilantro, and lemongrass
- Essential Minerals like potassium and magnesium from coconut milk and shrimp
- Vitamin C from bell pepper and lime juice
Creamy Thai Coconut Curry Soup with Shrimp – Quick & Flavorful
Description
The first time I made this Thai Coconut Curry Soup, I was craving something that felt both comforting and exotic — like a warm hug with a kick of adventure. The vibrant aroma of lemongrass, ginger, and red curry filled the kitchen almost instantly, transporting me straight to the bustling night markets of Bangkok. This recipe brings together the perfect balance of creamy coconut milk, spicy red curry, and zesty lime, with tender shrimp and veggies that make every bite satisfying.
What surprised me most was how easy it was to bring these bold flavors to life in under 30 minutes. While the rice cooked gently on the side, the soup came together in one pot, quick sautéing, a few drops of essential oils, and a simmer brought everything into harmony. The final touch of fresh cilantro and lime juice lifted the whole dish. It’s become a go-to for dinner parties and rainy nights alike — warming the soul, awakening the taste buds, and impressing guests with minimal effort.
Ingredients
Preparation
-
Cook basmati rice in a saucepan following package directions; set aside.
-
Melt butter in a large pot or in a Dutch oven over medium-high heat. Add shrimp
and salt to taste. Cook, stirring occasionally, until pink, about 2–3 minutes. Remove
shrimp to a small bowl and set aside.
-
Add all vegetables (garlic, pepper, onion) to the pot. Cook, stirring occasionally,
until tender, about 3–4 minutes. Stir in ginger until fragrant, about 1 minute.
-
Mix in curry paste until well combined, about 1 minute. Gradually whisk in
coconut milk, vegetable stock, and Vitality oils; cook, stirring gently, until fully blended.
-
Bring to a boil; reduce heat and simmer until the soup thickens.
-
Stir in rice, shrimp, lime juice, and cilantro.
-
Season with salt and pepper to taste.
-
Serve and garnish with fresh lime wedges and sprigs of cilantro.
-
Eat up!
Nutrition Facts
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 19g95%
- Cholesterol 120mg40%
- Sodium 650mg28%
- Total Carbohydrate 22g8%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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