Delicious Coconut Red Curry Shrimp Soup Recipe For A Perfect Dinner

Are you in the mood for a warm and comforting bowl of soup that is packed with flavor? Look no further than this coconut red curry shrimp soup recipe! The combination of creamy coconut milk, spicy red curry paste, and tender shrimp creates a delicious and wholesome dish that is perfect for any dinner occasion. Whether you’re cooking for a crowd or just for yourself, this easy-to-follow recipe will satisfy your taste buds and leave you feeling satisfied. So, let’s dive in and discover how to make this delectable Coconut Red Curry Shrimp Soup that will soon become a family favorite.

Contents show

This Coconut Red Curry Shrimp Soup recipe is not only delicious but also healthy, as it contains a variety of nutritious ingredients. Coconut milk is a great source of healthy fats, while red curry paste is packed with antioxidants and anti-inflammatory compounds. The addition of shrimp provides a good source of protein and omega-3 fatty acids, making this soup a well-rounded and satisfying meal. Plus, the recipe allows for customization, so you can add your favorite vegetables to make it even more nutritious. So, if you’re looking for a flavorful and wholesome dinner option, this coconut red curry shrimp soup recipe is a perfect choice.

Tips for Making the Perfect Coconut Red Curry Shrimp Soup:

Before making this shrimp recipe, here are some pro tips you should follow to make perfect coconut red curry shrimp soup.

Use fresh shrimp for the best taste.
Adjust the amount of red curry paste according to your taste.
Garnish with cilantro for added flavor.
Do not overcook the shrimp as it can become tough and rubbery.

How to Make Coconut Red Curry Shrimp Soup

To make this dish, you will need the following ingredients:

INGREDIENTS

½ lb raw shrimp, peeled
2 Tbsp coconut oil, divided
½ medium onion, diced
1 small head of broccoli, chopped into florets
2 tsp minced garlic
2 tsp minced ginger
5 Tbsp Thai red curry paste*
1 ½ cups chicken broth** (set aside ¼ cup)
2 cans (13.5oz) full-fat coconut milk
1 Tbsp fish sauce
2 tsp lemongrass
1 red pepper, de-seeded and sliced thin
½ tsp sea salt + additional, to taste
fresh ground black pepper, to taste

For Serving:

¼ cup chopped scallions
2 Tbsp chopped cilantro
½ lime, sliced into 4 pieces
for serving: 1 batch Easy Oven Baked Cauliflower Rice or this stovetop cauliflower rice

INSTRUCTIONS

If you’d like to serve the dish with Easy Oven-Roasted Cauliflower Rice, do that first. Prepare the cauliflower rice and pop it in the oven before you start on the soup. This soup is super quick to come together – make sure you have all your ingredients measured out, chopped, and diced before you start because it goes quickly!
Combine the coconut milk, 1 ¼ cups of broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
Heat a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
In the same soup pan, heat the second Tbsp of coconut oil and add in the onions, ginger, and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
While the onions are cooking, steam the broccoli. I like to do this in the microwave so it’s super quick. Put the broccoli in a microwave-safe dish with about ¼ cup of your broth, put a top on it, and set the microwave for 5 minutes. Allow the dish to cool while you’re making the rest of the soup.
After the onions are translucent (about 5-6 minutes), stir in the curry paste for about 30 seconds, then whisk in the mixture of coconut milk, broth, lemongrass, fish sauce, and ½ tsp sea salt, until well combined. Turn the heat to medium-low and cook for about 5 minutes, then add in the red peppers and broccoli and turn the heat down to a simmer. Cook for an additional 5 minutes.
Taste to adjust salt and pepper. Finally, add the shrimp in just to warm them before you’re ready to serve.
The cauliflower rice should be finished cooking in the oven, and lightly toasted by this point. Pull it out of the oven, and assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and scoop a bunch of cauliflower rice smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!