Red Coconut Curry Soup With Shrimp

This coconut curry shrimp soup is one of my favorite soup recipes for fall and winter, but the light and refreshing flavors make it great all year long. It combines tender shrimp, colorful veggies, and a creamy coconut curry broth with just the right amount of spice. I use light coconut milk to keep it lighter without sacrificing the rich, creamy texture. It’s a flavorful, protein-forward dish that’s naturally dairy-free, cozy, and satisfying.

Ingredient Notes And Substitutions

Traditional Thai coconut shrimp soup contains a few ingredients that can be difficult to find, but I make a few simple swaps to recreate the same flavors using easy-to-get items. Here are my notes about the key components: 

• Shrimp: I use shrimp in a variety of seafood dishes, finding it an easy alternative to my typical chicken dinners. For this recipe, I use 1 pound of medium raw shrimp that is already peeled and deveined. Fresh or frozen shrimp work well. Thaw and drain frozen shrimp first, then pat it dry before cooking.
• Oil: Avocado oil or olive oil both work well for sautéing the shrimp and vegetables.
• Vegetables: Fresh broccoli, red bell pepper, yellow onion, and carrots add color, flavor, and texture. Mushrooms are also a great addition and can replace up to 2 cups of the broccoli florets.
• Garlic, ginger, and lemon zest: These ingredients add fresh, aromatic flavor to the broth. Traditional coconut curry soup often contains lemongrass, which is a staple ingredient in Thai cooking. However, since it can sometimes be difficult to find, I use ginger and lemon zest instead.
• Thai red curry paste: This condiment gives the soup its signature savory, slightly spicy flavor. I start with 1 tablespoon, but the amount can be adjusted to suit individual spice preferences. Check the label for allergens, as some brands contain shrimp or other seafood ingredients.
• Chicken broth: I use low-sodium chicken broth so I can better control the saltiness of the soup. Vegetable broth will also work.
• Coconut milk: Light canned coconut milk gives the broth a creamy consistency while keeping the total fat and saturated fat a little lower. Full-fat canned coconut milk also works and creates a richer, creamier soup.
• Fish sauce: Just a little adds savory, umami flavor. Most fish sauces are naturally gluten-free, but be sure to check the ingredient label if gluten is a concern. Coconut aminos with an extra pinch of salt can be substituted if preferred.

Find the ingredient list with exact measurements in the recipe card below.

Make This Restaurant-Inspired Soup At Home

The nice thing about this coconut curry shrimp soup is that all the ingredients come together and cook in one pot, which cuts down on my prep time and cleanup. Here is an overview of the basic steps:  

1. Cook the shrimp. Heat oil in a large pot or Dutch oven, and cook the shrimp on each side just until it’s pink on the outside but not fully cooked. I work in batches, arranging the shrimp in an even layer to ensure it cooks evenly. Transfer the shrimp to a plate, and set it aside. 
2. Soften the veggies. Add more oil to the pot and cook the broccoli, peppers, onions, and carrots until the onion is translucent and the broccoli and carrots are crisp-tender. 
3. Add the aromatics. Add the garlic, ginger, lemon zest, and curry paste, and cook just until the mixture is fragrant. Stir constantly, and be careful not to burn the garlic or ginger.
4. Combine. Stir in the broth, coconut milk, and fish sauce, and increase the temperature. I don’t let the soup come to a boil, but instead heat it until the broccoli and carrots are tender. Then I add the shrimp and cook it just a few minutes more. Be careful not to overcook the shrimp or it could become tough and rubbery.
5. Serve. Remove the pot from the heat, season to taste, and serve warm with garnishes.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten Free

This soup is naturally gluten free, but if serving someone with celiac disease or a gluten sensitivity, check that all the ingredients are certified gluten free. Fish sauce can sometimes contain gluten, so find a gluten-free brand or use coconut aminos instead. Also verify that the chicken broth and curry paste are gluten free (most are, but it’s worth double checking). 

Make It Nut Free

The chopped peanuts are an optional garnish, so it’s easy to make this soup nut-free. Simply leave them off, and the soup will still have plenty of flavor and texture. I like to add a little extra cilantro or fresh basil for a finishing touch. Just be sure to check ingredient labels for potential nut cross-contact if needed.

Favorite Ways To Serve It

My husband and I like to eat this coconut curry shrimp soup in wide bowls with a scoop of steamed white rice added. It’s also good with brown rice, cauliflower rice, or thin cooked rice noodles.

For garnishes, I add fresh cilantro, chopped dry-roasted peanuts, torn Thai basil leaves, and sliced scallions (green onions) for extra flavor and a little crunch. And I never skip adding a squeeze of fresh lime juice. It makes all the flavors pop and adds brightness to balance the creamy and slightly spicy broth. I recommend squeezing fresh lime juice over individual bowls just before serving rather than adding it directly to the pot, since the flavor can fade when reheated and the acidity can make the shrimp mealy.

Storing And Reheating Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Store the rice and garnishes separately to prevent the rice from absorbing too much broth and to keep everything tasting fresh.

To reheat, warm the soup in a pot over medium-low heat, stirring occasionally, just until heated through. Avoid bringing it to a rolling boil, which can overcook the shrimp and make them tough and rubbery. Individual portions can also be reheated in the microwave in short intervals, stirring between each.

I don’t recommend freezing this soup once the shrimp have been added, since it can become rubbery when thawed and reheated. For a freezer-friendly option, prepare the broth and vegetables without adding the shrimp, let the soup cool completely, and freeze it in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat the soup and add freshly cooked shrimp before serving.

October 2026: I recently updated this recipe to add more shrimp, more vegetables, and a lighter coconut curry broth made with light coconut milk. The cooking method was simplified, and I give new serving suggestions, ingredient substitutions, and storage tips. Download the previous version here.SaveSave

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The photos in this post were taken by Kaitlin of Creating Kaitlin.

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