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Coconut Shrimp Soup Recipe is a must-try delight!

This Coconut Shrimp Soup brings tropical flavors to your table with creamy coconut milk, bold Thai red curry, and tender shrimp. It's packed with veggies, vibrant spices, and slurp-worthy noodles—perfect for cozy dinners or exotic meal prep days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai-Inspired / Fusion
Ingredients Method Notes

Ingredients
  

  • 8 oz raw shrimp peeled and deveined1 tablespoon coconut oil¼ teaspoon salt7 oz rice noodles or alternative (ramen, glass noodles, or mung bean vermicelli)1 small shallot, finely chopped3 tablespoons Thai red curry paste3 cloves garlic, minced1-inch piece of fresh ginger, grated4 cups chicken or seafood broth14 oz can unsweetened coconut milk1 tablespoon fish sauce1 tablespoon brown sugar¼ teaspoon red chili flakes, optional1 medium red bell pepper, thinly sliced5 oz cremini mushrooms, sliced1 tablespoon lime juice2 cups baby spinachFresh cilantro, for garnishLime wedges, for serving

Method
 

  1. Soak the rice noodles or mung bean vermicelli in a large bowl of warm water for 10 to 15 minutes until softened. Drain and set aside.
  2. Heat coconut oil in a large pot over medium-high heat. Season shrimp with salt and sear for 1 to 2 minutes per side until just browned. Remove and set aside.
  3. In the same pot, sauté the chopped shallot for 1 minute. Stir in garlic, grated ginger, and red curry paste. Cook for 2 minutes until aromatic.
  4. Pour in broth and coconut milk. Stir in fish sauce, brown sugar, and red chili flakes. Bring to a gentle simmer.
  5. Add sliced red bell pepper and mushrooms. Simmer for 5 minutes until tender.
  6. Add baby spinach and cook for 30 seconds until wilted. Stir in lime juice.
  7. Divide the softened noodles between serving bowls. Ladle hot soup over the noodles, top with shrimp, garnish with fresh cilantro, and serve with lime wedges on the side.

Notes

Use seafood broth for a deeper coastal flavor or vegetable broth for a vegetarian twist.
Swap shrimp with tofu or tempeh for a plant-based variation.
Coconut milk adds creaminess—use full-fat for a richer texture.
Add extra red chili flakes or sliced Thai chili if you love it spicy.