How can I thicken coconut curry shrimp soup?

For a thicker broth, use full-fat coconut milk instead of light coconut milk. Or, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water in a small dish to make a slurry. Stir it into the simmering soup before adding the shrimp back to the pot, and cook for 1-2 minutes or until the broth thickens.

How can I make coconut curry shrimp soup spicier?

The spice can be controlled by adding more or less Thai red curry paste. For even more heat, add a pinch of red pepper flakes, thinly sliced fresh Thai chilies, a drizzle of chili oil, or sliced jalapeños just before serving. Keep in mind that the spice level of Thai curry paste can vary by brand, so start with a little and add more as needed.

Red Coconut Curry Shrimp Soup

Servings: 4 1x

Scale

Ingredients

1 tablespoon avocado oil or olive oil, divided
1 lb medium raw shrimp, peeled, deveined, and patted dry
Cooking spray
1 small head broccoli, cut into bite-size florets (~4 cups)
1 medium red bell pepper, thinly sliced
½ small yellow onion, thinly sliced
1 medium carrot, sliced very thinly on the diagonal
3 garlic cloves, finely minced
2 teaspoons minced ginger
1 teaspoon lemon zest
1 tablespoon Thai red curry paste
3 cups low-sodium chicken broth
1 (13.5 oz) can light coconut milk
2 teaspoons fish sauce
¼ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper, plus more to taste

For serving

3 cups cooked white or brown rice
¼ cup chopped dry roasted peanuts
¼ cup finely chopped fresh cilantro
1 lime, cut into 8 wedges
Fresh basil or Thai basil leaves, torn

Cook Mode Prevent your screen from going dark

Instructions

Place a large pot or Dutch oven over medium heat. When the pot is hot, add ½ tablespoon of oil and swirl to coat.
Add half of the shrimp in a single layer and cook until the shrimp is pink on the outside but not fully cooked through, 1- 2 minutes on each side.
Remove the shrimp to a plate and set aside. Repeat with the remaining shrimp and remove it to the plate.
Mist the bottom of the pot generously with cooking spray then add the remaining ½ tablespoon of oil and swirl to coat.
To the pot, add the broccoli, bell pepper, onion, and carrot. Cook until the onions start to become translucent and the broccoli and carrots are crisp tender, stirring occasionally, 8-9 minutes.
Add the garlic, ginger, lemon zest, and curry paste. Cook until the garlic and ginger are fragrant, about 1 minute, stirring constantly and being careful not to burn the garlic or ginger.
Add the broth, coconut milk, and fish sauce and stir well to combine.
Increase the heat to medium-high and cook until the soup is hot and the broccoli and carrots are tender, 3-4 minutes, stirring occasionally.
Add the shrimp back to the pot and heat until it is cooked through, another 1-2 minutes.
Remove from heat and season with salt and pepper.
To serve, divide the soup among 4 bowls. Add ¾ cup cooked rice or noodles to each bowl. Garnish each serving with 1 tablespoon each of chopped peanuts, cilantro, and basil. Serve with lime wedges.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Up to 2 cups of the broccoli florets can be replaced with sliced raw mushrooms. Add them to the pot with the other vegetables in Step 5.

For a richer, creamier broth, use full-fat canned coconut milk.

May substitute coconut aminos and an additional pinch of salt for the fish sauce.

This soup is naturally gluten-free, but verify that the curry paste, fish sauce, and chicken broth are certified gluten-free if serving someone with celiac.

For a nut-free soup, omit the dry roasted peanuts as garnish.

Nutrition Information

Serving Size: ¼ of the recipe with rice and garnishes
Calories: 472
Fat: 17 g
(Sat Fat: 7 g)
Sodium: 1,254 mg
Carbohydrate: 52 g
(Fiber: 6 g
Sugar: 8 g)
Protein: 29 g
Cholesterol: 142 mg

Dietary

Dairy-Free Egg-Free Gluten-free High Protein Paleo Whole30

Recipe By: Jessica Beacom