Coconut Curry Shrimp Soup

This Easy Coconut Curry Shrimp Soup is a quick, healthy, and flavorful dish that comes together in just 20 minutes. Packed with creamy coconut milk, succulent shrimp, and aromatic curry spices, this soup is perfect for a paleo, gluten-free, and keto-friendly meal. The rich flavors and light, vibrant ingredients make it an ideal option for a low-carb dinner that’s both satisfying and easy to prepare.

Why You’ll Love This Recipe

This coconut curry shrimp soup is bursting with delicious flavors, thanks to the combination of creamy coconut milk and fragrant red curry paste. The shrimp cooks up tender and juicy, while the zucchini adds a nice crunch and a touch of freshness. With minimal ingredients and just 15 minutes of cook time, this soup is the perfect quick meal for busy nights when you want something comforting and light. Plus, it’s packed with healthy fats and protein, making it both nourishing and filling.

Ingredients

• 2 cups (400 ml) coconut milk

• 1/2 zucchini, chopped

• 6 oz (170 g) shrimp, peeled and deveined

• 5 lime leaves or lemongrass

• 1 1/2 teaspoons red curry paste

• Handful of cilantro, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the Curry Broth: In a small cooking pot, add coconut milk and red curry paste. Cook over medium-high heat, stirring until the broth is smooth and evenly mixed. This can take about 3-4 minutes. Alternatively, whisk the ingredients together to speed up the process.

2. Add the Shrimp and Aromatics: Once the curry paste is fully combined with the coconut milk, add the shrimp and lime leaves or lemongrass. Cook for a few minutes until the shrimp turns pink and opaque.

3. Add the Zucchini: Stir in the chopped zucchini and turn off the heat. The residual heat will cook the zucchini just enough.

4. Serve and Garnish: If using lime leaves, remove them from the soup before serving. Serve the soup hot, topped with fresh cilantro for garnish.

Servings and Timing

• Servings: 2 servings

• Prep Time: 5 minutes

• Cook Time: 10 minutes

• Total Time: 15 minutes

Variations

• Spicy Version: For extra heat, add a chopped chili pepper or some red pepper flakes when cooking the curry paste.

• Vegetarian Option: Skip the shrimp and add tofu or chickpeas for a protein-rich vegetarian version of this soup.

• Additional Veggies: Add other vegetables like bell peppers, spinach, or mushrooms for more texture and flavor.

• Make it Creamier: For a richer soup, add more coconut milk or a splash of cream for extra creaminess.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

• Reheating: Reheat on the stovetop over low heat until warmed through. If the soup thickens too much, add a splash of water or coconut milk to thin it out.

FAQs

1. Can I use frozen shrimp?

Yes, you can use frozen shrimp in this recipe. Just make sure to thaw them first before adding them to the soup.

2. Can I use coconut cream instead of coconut milk?

Yes, you can use coconut cream for a richer, creamier texture. Just keep in mind that it may make the soup thicker, so you might need to add a bit more water or broth.

3. Can I use other curry pastes?

Yes, you can use other types of curry pastes, such as green or yellow curry paste. Green curry paste will give a slightly different flavor, but it will still work well in this soup.

4. Can I make this soup ahead of time?

While this soup is best served fresh, you can prepare the broth and shrimp in advance. When you’re ready to eat, just heat the soup and add the zucchini.

5. How can I make this soup spicier?

Add extra chili paste, chopped fresh chilies, or a pinch of cayenne pepper to bring more heat to the soup.

6. Can I use other vegetables instead of zucchini?

Yes, you can use other vegetables such as bell peppers, carrots, or baby spinach in place of zucchini.

7. Is this soup keto-friendly?

Yes, this soup is keto-friendly as it’s low in carbs, high in healthy fats, and packed with protein from the shrimp.

8. Can I use lemongrass paste instead of fresh lemongrass?

Yes, you can use lemongrass paste or dried lemongrass if you don’t have fresh lemongrass on hand. Just adjust the amount according to taste.

9. Can I freeze this soup?

This soup is best enjoyed fresh, but you can freeze it for up to a month. The shrimp may lose some of its texture once frozen, so it’s better to freeze just the broth if you plan to store it long-term.

10. Can I add more broth to make it thinner?

Yes, feel free to add more broth or coconut milk to achieve your desired consistency. You can add it gradually and adjust to taste.

Conclusion

This Easy Coconut Curry Shrimp Soup is the ultimate quick and healthy meal. With just a handful of ingredients, it delivers big flavors in no time. The creamy coconut broth, succulent shrimp, and aromatic curry spices make it a satisfying, light, and nutritious dish. Whether you’re following a keto, paleo, or gluten-free diet, this soup is sure to become a staple in your kitchen.

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