Thai Coconut Shrimp Soup

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

I love Thai take-out, especially the coconut based soups. I could literally eat it everyday. Unfortunately that would be prohibitively expensive so the next best thing is this homemade coconut shrimp soup.

It’s super easy to make and tastes incredible. You can easily swap out the shrimp for any protein of your choice. Chicken, pork or tofu would be wonderful in this.

Since this is a westernized version of Thai Coconut Shrimp Soup, it is not completely authentic. Instead I have used easy to find ingredients to approximate the flavour profile of this delicious soup.

I mean, I can’t easily find kaffir leaves, galangal or lemongrass around me, and you probably can’t either. I’ve designed this recipe to be completely accessible to the everyday home cook.

How to Store Thai Coconut Shrimp Soup

This soup stores well in the refrigerator in an airtight container for up to 3-4 days.

You could also freeze the soup in an airtight container for up to 3 months.

Looking for more Easy Soup Recipes?

Check out some of my favourite recipes for easy to make soup:

This One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty meal.

Instant Pot Tomato Basil Soup is the most tasty way to enjoy garden fresh tomatoes & basil! It’s thick and creamy with a fresh, rich flavour.

This low carb chicken enchilada soup is a comforting dinner recipe that can be made in the Instant Pot, slow cooker or on the stove top.

How to Make Thai Coconut Shrimp Soup

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients:

2 T. coconut oil
1 lb. medium shrimp, peeled and deveined
Sea salt and black pepper, to taste
3 large green onions, chopped
2 medium carrots, diced
1 red bell pepper, diced
2-3 garlic cloves, minced
2 t. fresh ginger, grated
2-3 T. red curry paste
1 13.5-oz. can full-fat coconut milk
3 c. chicken or vegetable broth, preferably organic
3 c. baby spinach, roughly chopped
2 T. fresh lime juice
¼ c. fresh cilantro, chopped

Directions:

Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.

In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.

Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.

Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.

Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!