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–+ servings
Shrimp Coconut Curry Soup

Delicious Shrimp Coconut Curry Soup Perfect for Cozy Nights

This delicious Shrimp Coconut Curry Soup is rich in aromatic spices and creamy coconut goodness, ideal for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Southeast Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons vegetable oil Coconut oil can enhance flavor.
  • 1 medium onion, diced Yellow or white onions work best.
  • 3 cloves garlic, minced Fresh garlic is recommended.
  • 1/2 teaspoon ground cumin Substitute with coriander for a twist.
  • 1 tablespoon red curry paste Adjust based on spice tolerance.
  • 1 teaspoon brown sugar Coconut sugar is a great alternative.
  • 4 cups vegetable stock Chicken stock may be used for non-vegetarian.
  • 2 inches fresh ginger, peeled & chunked Ground ginger can be used in a pinch.
  • 2 inches lemon grass, smashed Can be omitted if not available.
  • 8 pieces peppercorns Black pepper can be substituted.
  • 1 jalapeno, sliced Omit for a milder soup.
For the Finished Dish
  • 1/2 cup cilantro leaves More for garnish.
  • 2 tablespoons fish sauce Soy sauce for vegetarian option.
  • 1 can coconut milk Light coconut milk for fewer calories.
  • 3/4 pound medium shrimp, shelled & deveined Consider firm fish or tofu as alternatives.
  • 2 mushrooms, sliced Any type of mushroom can be used.
  • 1 lime juice Use fresh for the best acidity.

Equipment

  • medium stock pot

Method
 

Step-by-Step Instructions for Shrimp Coconut Curry Soup
  1. In a medium stock pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 diced onion and sauté for about 5 minutes.
  2. Stir in 3 minced garlic cloves, 1/2 teaspoon of ground cumin, 1 tablespoon of red curry paste, and 1 teaspoon of brown sugar. Cook for another minute.
  3. Pour in 4 cups of vegetable stock, 2 chunks of peeled fresh ginger, 2 inches of smashed lemon grass, 8 peppercorns, and 1 sliced jalapeno. Mix in 1/2 cup of cilantro leaves and 2 tablespoons of fish sauce. Bring to a boil.
  4. Reduce heat to low and simmer for about 30 minutes.
  5. Strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
  6. Stir in 1 can of coconut milk, 3/4 pound of shelled and deveined shrimp, and 2 sliced mushrooms. Simmer for an additional 5 minutes until shrimp are pink.
  7. Squeeze the juice of 1 fresh lime into the pot, stirring to brighten flavors. Adjust seasoning if needed.
  8. Serve immediately, garnished with additional cilantro and sliced jalapeno if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For a lighter version, use light coconut milk or mix half and half with stock without losing richness. Store leftovers in an airtight container for up to 3 days.

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