Ready in just 30 minutes, Shrimp Coconut Curry Soup is a richly flavored main dish soup that’s easy enough for any night of the week.
If you’re looking for an easy meal that’s full of flavor, I have just the thing for you, shrimp coconut curry soup. It seriously only takes about 30 minutes to prepare and the flavor will absolutely blow you away. I’m not even kidding. It looks like a long list of ingredients, but don’t let that scare you off, it really comes together quickly.
Red curry paste is a key ingredient in this flavor party. It adds great spice without adding a lot of heat. Coconut milk makes the soup lusciously creamy, but it’s important to use regular coconut milk versus light because the regular is much creamier than the light.
You’ll notice that fish sauce is one of the ingredients and I know that it’s kind of a scary ingredient. If you’ve ever taken a whiff of it out of the bottle, you know it doesn’t smell great. But trust me on this, it adds an incredible depth of flavor to this shrimp coconut curry soup without adding any fishy flavor, so you don’t want to skip it.
The final flavor boost to this amazing soup is fresh lime juice, basil and green onions. The lime juice, added at the very end, brightens all the flavors and the basil and green onions add a delicious freshness.
- 2 tbsp peanut oil
- 5 oz shiitake mushroom, stems removed and thinly sliced
- 1 red bell pepper, finely chopped
- 2 tbsp garlic, minced
- 2 tbsp soy sauce
- 2 tsp ginger paste
- 2 tbsp red curry paste
- 4 cups chicken stock
- 2 tsp fish sauce
- 1 (14 oz) can coconut milk (regular, not light)
- ½ tsp salt
- ½ tsp pepper
- 1 lb large shrimp
- juice of 1 lime
- ¼ cup green onions, sliced
- 2 tbsp fresh basil, chopped
- Heat peanut oil in a large soup pot over medium heat.
- Sauté mushrooms for about 3 minutes, until they release their moisture.
- Add red pepper and sauté until tender, about another 5 minutes.
- Add garlic and sauté just until fragrant.
- Stir in soy sauce, ginger paste and red curry paste.
- Stir in chicken stock, fish sauce, coconut milk, salt and pepper, bring to a simmer.
- Add shrimp and cook just until shrimp are pink, even if your shrimp are frozen, it should take less than 5 minutes, do not overcook or shrimp will be rubbery.
- Stir in lime juice, green onions and basil.
- Serve immediately.
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