How to Make Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup features a rich coconut milk base, tender jumbo shrimp, fresh spinach, and mushrooms simmered with red curry, garlic, and ginger. Served with rice and garnished with lime and cilantro, this easy-to-make soup is perfect for weeknight dinners, seafood lovers, and authentic Thai-inspired meals.

Ingredients

• 1 Tablespoon coconut oil
• 1 large shallot or small onion, chopped
• 3 cloves garlic, pressed or minced
• 1 Tablespoon freshly grated ginger
• 3–4 Tablespoons red curry paste (adjust to taste; Thai Kitchen recommended)
• 2 cups chicken broth
• 15 oz can coconut milk (full-fat preferred)
• 1 Tablespoon gluten-free reduced-sodium Tamari (or soy sauce)
• 2 teaspoons gluten-free fish sauce (Thai Kitchen recommended)
• 1 Tablespoon coconut sugar
• ½ teaspoon dried basil
• Salt and pepper, to taste
• 1 lb (16/20) jumbo shrimp, peeled and deveined
• 8 oz mushrooms, thinly sliced
• 4 cups baby spinach, roughly chopped
• 1 lime, cut in half (one half for juice, one half sliced into wedges)

For serving: cooked rice and chopped fresh cilantro

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Instructions

1. Sauté Aromatics

1. Heat coconut oil in a large soup pot over medium heat.
2. Add shallot or onion and sauté until softened, about 3–4 minutes.
3. Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
4. Add red curry paste and cook for another minute, stirring frequently.

2. Make the Soup Base

1. Slowly pour in chicken broth, scraping up any browned bits from the bottom of the pot.
2. Add coconut milk, Tamari, fish sauce, coconut sugar, dried basil, and season with salt and pepper.
3. Increase heat to high to bring the soup to a gentle boil, then reduce to medium-low and simmer for 10 minutes, stirring occasionally.

3. Add Shrimp and Vegetables

1. Bring soup back to a rolling boil over high heat.
2. Add shrimp, mushrooms, and spinach. Simmer for 4–5 minutes, until shrimp are fully cooked and vegetables are tender.
3. Squeeze in juice from ½ lime and stir to combine.

4. Serve

1. Ladle soup into bowls over cooked rice.
2. Garnish with lime wedges and chopped fresh cilantro.

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Tips

• Use fresh ginger and garlic for maximum flavor.
• Adjust the amount of red curry paste to control the heat level.
• Simmer gently after adding coconut milk to prevent curdling.

Variations and Substitutions

• Substitute shrimp with chicken, tofu, or fish for different protein options.
• Use baby bok choy or kale instead of spinach for variety.
• Replace coconut sugar with brown sugar or maple syrup if preferred.

FAQs

Can I make this soup ahead of time?
Yes, you can prepare the base ahead and store it in the fridge. Add shrimp and spinach just before serving.

Can I make it vegetarian?
Yes, replace chicken broth with vegetable broth and shrimp with tofu or extra vegetables.

How spicy is this soup?
The spice depends on the amount of red curry paste. Start with less if you prefer mild and adjust to taste.

Serving Suggestions

• Serve over jasmine or basmati rice to make it a full meal.
• Garnish with extra lime wedges and fresh cilantro for added freshness.
• Pair with a side of spring rolls or crusty bread.

Why You’ll Love This Recipe

This Thai Coconut Shrimp Soup is creamy, fragrant, and packed with bold flavors. The combination of coconut milk, red curry, ginger, and lime creates a rich, comforting soup that’s both quick to make and visually stunning. Perfect for weeknight dinners or special occasions, it’s a satisfying dish that’s loved by seafood enthusiasts and soup lovers alike.