Thai Coconut Curry Soup Recipe with Shrimp and Vegetables: The 20-Minute Flavor Bomb You’ll Crave All Week

Skip the takeout trap tonight. This soup slaps you with creamy coconut, bold curry, and a squeeze of lime that makes the shrimp sing. It’s restaurant-level flavor with weeknight-level effort, and yes, it looks way fancier than it is.

One pot, minimal chopping, maximum flex. If you can stir a spoon and squeeze a lime, you can make this.

Why You’ll Love This Recipe

• Big flavor, low effort: Thai-inspired aromatics plus coconut milk create ridiculous depth in minutes.
• Balanced and bright: Creamy, spicy, tangy, and just sweet enough—every spoonful hits all the notes.
• Flexible: Swap veggies, level up spice, or use tofu instead of shrimp. Zero stress.
• One pot wonder: Fewer dishes, more compliments.

  That’s the math we like.

• Nutritious without trying: Protein, fiber, and healthy fats keep you full and happy.

Shopping List – Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined (tails on or off)
• 2 tbsp neutral oil (avocado, canola, or coconut oil)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced or grated
• 2–3 tbsp red curry paste (adjust to heat preference)
• 1 can (13.5–14 oz) full-fat coconut milk
• 3 cups low-sodium chicken or vegetable broth
• 1 tbsp fish sauce (or tamari for a pescatarian-friendly umami swap)
• 2 tsp brown sugar or coconut sugar
• 1 red bell pepper, thinly sliced
• 1 cup snap peas or snow peas, trimmed
• 1 cup mushrooms, sliced (shiitake or cremini)
• 1 small zucchini, halved and thinly sliced
• Juice of 1–2 limes, plus extra wedges for serving
• Fresh cilantro and/or Thai basil, chopped, for garnish
• 1–2 scallions, sliced, for garnish
• 1 small red chili (Thai bird’s eye or Fresno), thinly sliced, optional
• Sea salt and black pepper, to taste
• Optional add-ins: cooked rice, rice noodles, or tofu cubes

Step-by-Step Instructions

1. Prep the shrimp: Pat dry and season with a pinch of salt and pepper. This helps them sear, not steam.
2. Sweat the aromatics: Heat oil in a large pot over medium. Add onion and cook 3–4 minutes until softened.

   Stir in garlic and ginger for 30 seconds until fragrant.

3. Bloom the curry paste: Add red curry paste and stir for 1 minute. You’re unlocking serious flavor here—don’t skip.
4. Create the broth: Pour in coconut milk and broth. Whisk to combine.

   Stir in fish sauce and brown sugar. Bring to a gentle simmer.

5. Add vegetables: Toss in bell pepper, mushrooms, and zucchini. Simmer 4–5 minutes until just tender.

   Add snap peas for the last 2 minutes so they stay crisp.

6. Cook the shrimp: Add the shrimp and simmer 2–3 minutes, just until pink and opaque. Overcooked shrimp? Hard pass.
7. Finish with acid: Turn off heat.

   Stir in lime juice, starting with one lime and adding more to taste. Adjust salt, fish sauce, or sugar for balance.

8. Garnish and serve: Ladle into bowls. Top with cilantro/Thai basil, scallions, and sliced chili.

   Serve with lime wedges. Add rice or rice noodles if you’re extra hungry.

Preservation Guide

• Fridge: Store cooled soup in an airtight container for up to 3 days. FYI, the flavors get even better on day two.
• Reheating: Warm gently on the stove over low heat until just hot.

  Avoid boiling to keep shrimp tender and coconut smooth.

• Freezer: Best to freeze without shrimp and delicate veggies. Freeze base (broth + curry + sturdier veg) up to 2 months; add fresh shrimp and snap peas when reheating.
• Meal prep tip: Keep cooked rice/noodles separate so they don’t drink the soup like a sponge.

Why This is Good for You

• Lean protein: Shrimp packs protein with minimal calories and supplies selenium, iodine, and vitamin B12.
• Healthy fats: Coconut milk contains medium-chain triglycerides that support satiety. It’s indulgent but purposeful.
• Veg power: Bell peppers, mushrooms, peas, and zucchini deliver fiber, vitamin C, antioxidants, and texture.
• Smart carbs: Paired with rice or rice noodles, you get balanced energy without a crash (portion control still matters, IMO).
• Satisfaction factor: Spicy, creamy, and citrusy flavors help you eat mindfully because every bite actually tastes like something.

What Not to Do

• Don’t boil the coconut milk hard: It can split and get grainy.

  Gentle simmer = silky soup.

• Don’t overcook shrimp: Two to three minutes is plenty. If they curl into tight C’s, you’ve gone too far.
• Don’t skip blooming the curry paste: Raw paste tastes flat. Heating it in oil unlocks depth.
• Don’t add all the lime at once: Start small and taste.

  Over-acidic soup is hard to fix.

• Don’t overcrowd with noodles in the pot: Cook them separately and add to bowls to avoid mush city.

Mix It Up

• Protein swaps: Use cubed firm tofu, chicken thigh slices, or flaky white fish (cod, halibut). Adjust cook times accordingly.
• Veg variations: Try baby corn, spinach, bok choy, carrots, or broccoli. Add hardy veg earlier and tender greens at the end.
• Curry remix: Use yellow curry paste for milder warmth or green curry paste for fresh heat and herby vibes.
• Heat control: Kick it up with extra paste or sliced Thai chilies; mellow it with a splash more coconut milk.
• Carb carriers: Ladle over jasmine rice, brown rice, rice noodles, or even cauliflower rice if you’re keeping it lighter.
• Extra umami: Add a teaspoon of shrimp paste or a dash of soy/tamari.

  A little goes a long way.

• Crispy topper: Sprinkle with fried shallots or toasted peanuts for crunch. Your future self will thank you.

FAQ

Can I make this dairy-free and gluten-free?

Yes. The soup is naturally dairy-free thanks to coconut milk.

Use gluten-free fish sauce or tamari and a gluten-free curry paste to keep it fully GF.

What if I don’t have red curry paste?

You can swap in yellow or green curry paste. In a pinch, mix curry powder with a little chili paste and a splash of fish sauce, though the flavor won’t be as authentic.

How do I prevent the coconut milk from curdling?

Keep the heat at a gentle simmer, not a rolling boil. Add acidic ingredients (like lime juice) at the end, off the heat.

Can I use frozen shrimp?

Absolutely.

Thaw them in the fridge overnight or under cold running water, then pat dry before cooking. Wet shrimp won’t sear well and can water down the soup.

How spicy is this soup?

Moderately spicy with 2 tablespoons of red curry paste. Adjust up or down, and remember you can add heat later with sliced chilies or chili oil.

Can I add noodles directly to the pot?

You can, but they’ll keep absorbing liquid and over-soften.

It’s better to cook noodles separately and add to each bowl before serving.

What’s the best broth to use?

Low-sodium chicken broth adds body without overpowering. Vegetable broth works well for a pescatarian version. Taste and adjust salt at the end.

How can I thicken the soup?

Simmer a few extra minutes uncovered, or whisk a teaspoon of cornstarch with broth and stir it in.

Alternatively, add a splash more coconut milk for richer body.

Can I make it ahead?

Yes—prep the broth and veggies ahead, but add shrimp and snap peas when reheating so they stay tender and bright.

What if it’s too spicy?

Stir in more coconut milk, a little sugar, or serve with extra rice. Fat and sweetness balance heat fast.

Final Thoughts

This Thai Coconut Curry Soup with Shrimp and Vegetables is the culinary equivalent of a mic drop: bold, fast, and ridiculously satisfying. It’s weeknight-easy, crowd-pleasing, and endlessly customizable.

Keep a can of coconut milk, a jar of curry paste, and some shrimp in your freezer, and you’ve basically got a cheat code for dinner. Make it once, and it’ll be on repeat—no takeout app required.