Easy Coconut Curry Shrimp Soup: A 20-Minute Thai-Inspired Delight

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If you’re looking for a quick, easy, and incredibly flavorful dinner, this Coconut Curry Shrimp Soup is just what you need! This Thai-inspired soup is rich, creamy, and packed with bold flavors. Plus, it’s gluten-free, paleo, and keto-friendly, making it a perfect low-carb meal that comes together in just 20 minutes.

Why You’ll Love This Coconut Curry Shrimp Soup

• Quick & Easy: Ready in 15-20 minutes, making it a perfect weeknight meal.
• Healthy: Low-carb, gluten-free, paleo, and keto-friendly.
• Rich & Flavorful: Creamy coconut milk combined with Thai red curry paste creates an irresistible broth.
• Customizable: Add more vegetables or adjust the spice level to your taste.
• Great for Meal Prep: Store leftovers in the fridge for a quick meal the next day.

Ingredients for Coconut Curry Shrimp Soup

To make this delicious Thai-inspired soup, you’ll need:

• 2 cups (400ml) coconut milk – Gives the soup its signature creamy texture.
• ½ zucchini, chopped – Adds a mild crunch and balances the flavors.
• 6oz (170g) shrimp, peeled and deveined – The star protein in this dish.
• 5 lime leaves or lemongrass – Infuses the soup with an authentic citrusy aroma.
• 1 ½ tsp red curry paste – Provides the bold and spicy base.
• Handful of fresh cilantro, chopped – For garnish and fresh flavor.

Step-by-Step Instructions

Step 1: Prepare the Broth

1. In a small cooking pot, add the coconut milk and red curry paste.
2. Heat over medium-high heat, stirring continuously for about 3-4 minutes until the broth is smooth and well-combined.
3. An alternative method: Use a whisk instead of a spoon to speed up the process and ensure an even consistency.

Step 2: Cook the Shrimp & Aromatics

1. Once the coconut curry base is smooth, add the shrimp and lime leaves (or lemongrass).
2. Cook for 3-4 minutes or until the shrimp turn pink and are fully cooked.
3. Stir occasionally to distribute the flavors evenly.

Step 3: Add the Zucchini & Finish

1. Stir in the chopped zucchini and immediately turn off the heat.
2. Let the residual heat soften the zucchini slightly while keeping its crunch.

Step 4: Serve & Garnish

1. Remove the lime leaves (if using) before serving.
2. Garnish with a handful of chopped cilantro for a fresh finish.
3. Serve hot and enjoy!

Tips for the Best Coconut Curry Shrimp Soup

1. Use Full-Fat Coconut Milk – It gives the soup a richer, creamier texture.
2. Don’t Overcook the Shrimp – Shrimp cook quickly; remove them as soon as they turn pink to keep them tender.
3. Adjust the Spice Level – Add more or less red curry paste based on your spice preference.
4. Use Fresh Herbs – Fresh cilantro and lemongrass add the best aroma and flavor.
5. Make It a Full Meal – Serve with cauliflower rice or zucchini noodles for a complete low-carb dinner.

Variations & Substitutions

Want to mix things up? Try these variations:

• Make It Vegan: Swap the shrimp for tofu or mushrooms.
• Add More Veggies: Try bell peppers, mushrooms, or spinach.
• Use Different Proteins: Chicken, scallops, or fish work well in this soup.
• Spice It Up: Add Thai chilies or a splash of sriracha for extra heat.

Serving Suggestions

This Coconut Curry Shrimp Soup is fantastic on its own, but here are a few side dish ideas to pair it with:

• Cauliflower Rice: A low-carb alternative to traditional rice.
• Zucchini Noodles: Perfect for adding more texture to your meal.
• Thai Cucumber Salad: A refreshing and crunchy side dish.
• Crusty Keto Bread: Great for dipping into the creamy broth.

Nutritional Information

Per serving (3 servings total):

• Calories: 358
• Total Fat: 29g
• Saturated Fat: 25g
• Cholesterol: 120mg
• Sodium: 623mg
• Carbohydrates: 13g
• Fiber: 1g
• Sugar: 1g
• Protein: 17g

This soup is low-carb, high in healthy fats, and packed with protein, making it an excellent choice for keto and paleo diets.

Frequently Asked Questions

Can I Make This Soup Ahead of Time?

Yes! This soup stores well in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave.

Can I Freeze Coconut Curry Shrimp Soup?

It’s best to enjoy fresh, but you can freeze it for up to 2 months. Just be aware that the coconut milk may separate slightly when reheated.

What Can I Use Instead of Lime Leaves?

If you can’t find lime leaves, use lemongrass or a splash of lime juice before serving.

Is This Soup Spicy?

The spice level depends on the red curry paste you use. You can increase or decrease the amount based on your preference.

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Final Thoughts: The Best Coconut Curry Shrimp Soup

This Coconut Curry Shrimp Soup is quick, easy, healthy, and incredibly delicious. The combination of creamy coconut milk, spicy red curry paste, and fresh shrimp creates a comforting and flavorful meal that you’ll want to make again and again.

Whether you’re following a low-carb, keto, paleo, or gluten-free diet, this Thai-inspired soup is a perfect fit. It’s ideal for busy weeknights and sure to impress with its bold flavors and creamy texture.

Give this 20-minute coconut curry shrimp soup a try and let us know how you liked it! Don’t forget to share this recipe with friends and family or pin it on Pinterest for later.

Enjoy your Coconut Curry Shrimp Soup! 🍲🦐