Description
This Creamy Thai Shrimp Coconut Curry Soup is a vibrant and flavorful dish that combines tender shrimp with a rich coconut milk base infused with red curry paste, fresh ginger, garlic, and a medley of colorful vegetables. Ready in just 30 minutes, this soup offers a perfect balance of spicy, tangy, and aromatic flavors ideal for a comforting weeknight meal.
Ingredients
Scale
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp cooking oil (such as vegetable or coconut oil)
Instructions
- Prepare Vegetables: Slice the bell peppers and chop snap peas to have all vegetables ready for cooking.
- Sauté Aromatics: Heat a drizzle of oil in a large pot over medium heat. Add the minced garlic and grated ginger, cooking until fragrant for about 1 minute to release their flavors.
- Add Liquids: Pour in the full-fat coconut milk and low-sodium chicken or vegetable broth, stirring gently to combine the creamy base of the soup.
- Incorporate Curry Paste: Stir in the red curry paste thoroughly, adjusting the amount to suit your preferred level of spice, and cook until the paste is fully dissolved into the soup base.
- Add Vegetables and Shrimp: Toss in the sliced bell peppers, snap peas, and shrimp. Cook everything together until the shrimp turns pink and is cooked through, about 3 to 5 minutes.
- Finish with Herbs and Lime: Remove the pot from heat and stir in the fresh basil leaves and lime juice to add brightness and herbal notes. Taste and adjust seasoning as needed before serving.
Notes
- Use fresh or frozen shrimp that is properly thawed for best results.
- Adjust the amount of red curry paste depending on how spicy you want the soup.
- For a vegetarian or vegan version, substitute shrimp with tofu or vegetables and use vegetable broth.
- Serve this soup with steamed jasmine rice or rice noodles for a complete meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
