Coconut curry soup with shrimp is Thai-inspired comfort in a bowl — sweet shrimp, creamy coconut, and a proper curry kick. The shrimp get a quick sauté in clarified butter before everything simmers with ginger, garlic paste, and red curry paste. A squeeze of lime and a scatter of chives finish it off.
Coconut Curry Soup with Shrimp
Southeast Asian dishes are known for how beautifully they balance flavor, and this Thai-inspired dish balances sweet shrimp with creamy coconut and spicy curry. This tasty dish is sure to open your airways with its authentic heat and creamy finish. For more spice, add extra red curry paste, but be cautious; a little goes a long way.
Serves 2–3
1 teaspoon (5 ml) clarified butter
Salt and pepper, to taste
6 large raw shrimp, shelled and deveined
1 teaspoon (5 ml) sesame oil
1 teaspoon red curry paste
2 cups (480 ml) chicken broth
1 cup (240 ml) coconut milk
1 tablespoon (15 ml) grated ginger
1⁄4 teaspoon (20 ml) garlic paste
Pinch cayenne pepper
Juice of 1 lime
Chives cut into thin strands, for garnish
- Heat clarified butter over medium-high heat in a medium stock pot. Sprinkle salt and pepper on shrimp and sauté on both sides for 1–2 minutes. Remove from pot and place on a separate dish.
- Add all other ingredients (except for the chives) to the stock pot and stir. Turn up the heat and bring to a boil. Whisk ingredients together and add shrimp back into the pot. Heat for another 5 minutes and serve with chives.
Pro Tips
- Sear the shrimp first and set them aside — they only need 1–2 minutes per side, and returning them at the end keeps them tender instead of rubbery.
- Red curry paste is potent: start with the teaspoon given and add more at the end only if the soup needs it after the coconut milk mellows the heat.
- Whisk the broth and coconut milk together as the soup comes to a boil so the creamy finish is smooth, not split.
- Fresh grated ginger makes a real difference here — the bright, sharp heat is half the soup's character.
Frequently Asked Questions
Can I use frozen shrimp?
Yes — thaw them completely and pat them dry before sautéing. Wet shrimp steam in the pot and won't pick up that light golden sear.
How spicy is this soup?
One teaspoon of red curry paste gives a warming, aromatic heat with the cayenne behind it. Add more paste at the end for a fierier bowl — a little goes a long way.
Can I make it ahead of time?
The broth base can be made a day ahead and reheated, but cook the shrimp just before serving so they stay plump and juicy.
Is this soup paleo?
Yes — it's built on broth, coconut milk, aromatics, and shrimp, with curry paste standing in for any soy-based sauces.
Recipe Card
Ingredients
Method
- Heat clarified butter over medium-high heat in a medium stock pot.
- Sprinkle salt and pepper on shrimp and sauté on both sides for 1–2 minutes.
- Remove from pot and place on a separate dish.
- Add all other ingredients (except for the chives) to the stock pot and stir.
- Turn up the heat and bring to a boil.
- Whisk ingredients together and add shrimp back into the pot.
- Heat for another 5 minutes and serve with chives.
