Creamy Thai Shrimp Coconut Curry Soup Recipe

The aroma of a Creamy Thai Shrimp Coconut Curry Soup wafts through the air, captivating your senses like an enchanting spell. Rich, velvety coconut milk mingles with succulent shrimp and vibrant spices, creating a symphony of flavors that dance on your palate. perfect salmon and shrimp dish

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Imagine cozy nights when the chill sets in, and you’re wrapped in a blanket, savoring each spoonful of this delightful soup. It’s the kind of dish that warms your heart and makes every day feel like a special occasion. For more inspiration, check out this One Pot Macaroni Cheeseburger Soup recipe.

I remember the first time I made this soup; my friends declared me the “Curry Queen” after just one taste!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Shrimp: Fresh or frozen shrimp work well; just ensure they are peeled and deveined for convenience.
• Coconut Milk: Use full-fat coconut milk for a rich and creamy texture; light versions can dilute the flavor. creamy cajun steak alfredo.
• Red Curry Paste: This magical paste adds depth and spice; adjust according to your heat preference.
• Vegetable Broth: Opt for a low-sodium broth to control saltiness while enhancing overall flavor.
• Lime Juice: Freshly squeezed lime juice brightens up the soup and balances the richness of the coconut milk.
• Fresh Basil: Fragrant Thai basil adds authenticity; if unavailable, regular basil can substitute in a pinch.
• Bell Peppers: These add color and crunch; choose red or yellow for sweetness that complements the curry. sweet vanilla pudding cake.
• Garlic and Ginger: Freshly minced garlic and ginger create aromatic layers that elevate this soup to another level. For more inspiration, check out this Garlic Butter Lobster Tail recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by gathering all ingredients on your countertop. Chop bell peppers, mince garlic and ginger, and set aside the shrimp for easy access during cooking.

Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Once hot, toss in minced garlic and ginger until fragrant, about one minute.

Add Vegetables: Stir in sliced bell peppers and cook until slightly softened, approximately three minutes. The colors will brighten up your kitchen while you cook.

Mingle with Coconut Milk: Pour in coconut milk along with vegetable broth and red curry paste. Stir well until everything is beautifully combined into a vibrant orange mixture.

Add Shrimp: Introduce shrimp to the bubbling concoction. Cook for about five minutes or until they turn pink and opaque, this is when your kitchen starts smelling heavenly.

Finish with Lime Juice & Herbs: Remove from heat before squeezing fresh lime juice into the soup. Stir in torn basil leaves right before serving for maximum freshness.

Now you have an aromatic bowl of Creamy Thai Shrimp Coconut Curry Soup ready to enjoy! Pair it with some crusty bread or jasmine rice to soak up all that deliciousness! delicious shrimp toast recipe.

Perfecting the Cooking Process

Sauté your shrimp first to lock in flavor, then add coconut milk and spices for a rich infusion.

Add Your Touch

Feel free to swap shrimp for chicken or tofu and add extra veggies like zucchini or bell peppers.

Storing & Reheating

Store in an airtight container in the fridge for up to three days. Reheat gently on the stove.

It was during a rainy Saturday afternoon when I first made this soup. The aroma filled my kitchen, and my friends couldn’t stop raving about it!

FAQ

Can I use frozen shrimp for this recipe?

Yes, but make sure to thaw them completely before cooking.

What can I substitute for coconut milk?

You can use almond milk or soy milk, but it will alter the flavor.

Is this soup spicy enough for kids?

Adjust the curry paste amount to make it milder if needed.

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Creamy Thai Shrimp Coconut Curry Soup

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• Author: Jennifer
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Creamy Thai Shrimp Coconut Curry Soup is a delightful blend of rich coconut milk, tender shrimp, and aromatic spices that will warm your soul. Perfect for cozy nights, this quick-to-prepare dish offers a burst of flavor with every spoonful. Serve it on its own or with rice to soak up the delicious broth. Whip it up in no time and impress your family or guests with this vibrant culinary experience!

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Ingredients

Scale 1x2x3x

• 1 lb fresh or frozen shrimp, peeled and deveined
• 1 can (14 oz) full-fat coconut milk
• 3 tbsp red curry paste
• 2 cups low-sodium vegetable broth
• 2 tbsp freshly squeezed lime juice
• 1 cup fresh Thai basil leaves, torn
• 1 cup bell peppers, sliced (red or yellow)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

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Instructions

1. Gather and prep all ingredients: chop bell peppers, mince garlic and ginger, and set aside shrimp.
2. In a large pot over medium heat, add oil. Once hot, sauté garlic and ginger for about one minute until fragrant.
3. Add sliced bell peppers; cook for three minutes until slightly softened.
4. Pour in coconut milk, vegetable broth, and red curry paste; stir to combine.
5. Add shrimp to the pot; cook for five minutes until shrimp are pink and opaque.
6. Remove from heat; stir in lime juice and torn basil before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 360
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 17g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 22g
• Cholesterol: 180mg

Keywords: Feel free to substitute shrimp with chicken or tofu for variation. Add extra vegetables like zucchini for a more colorful soup. Store leftovers in an airtight container in the fridge for up to three days.