Please skip takeout. This budget-friendly Thai shrimp soup quickly brings the quality flavor of the restaurant. Made with easy-to-find ingredients, it features a perfect kick of creamy coconut soup, tender shrimp, many vegetables and Thai spices.
Recipe highlights
Quick and Easy: Ready in just 25 minutes, this warm and comfortable Thai shrimp soup is the perfect hassle-free meal with minimal preparation for a busy weekday night. Packed with flavour: Coconut milk creates a rich, creamy base that perfectly balances the heat of Thai chili peppers. Fresh lime, garlic and Thai spices add the crust and fill a spoonful of punches. You can make this soup spicy or as mellow as you like. If you like bold Thai flavours + shrimp, try the popular banana coconut curry shrimp! Customizable: Add your favorite vegetables and noodles to make it comfortable and adjust the spice level to your liking. I love tossing extra vegetables like broccoli, carrots, peas, zucchini and more, and clearing up the fridge!
Variations
Make it a vegetarian: Replace the shrimp with tofu and fry until golden brown before adding to the soup. Lush green alternative: Replace spinach with other greens such as Bok Choy, Kale, and Thai Basil leaves. Variations of Noodles: Try using rice noodles, egg noodles, soba noodles, ramen noodles, or glass noodles (Mung Bean Vermicelli). Boost vegetables: Clean the fridge and add vegetables such as broccoli, zucchini, asparagus, carrots and peas. Make it creamy. heat. Use other types of proteins. Besides shrimp, you can also use a mixture of scallops, pork, chicken, fish and even seafood.
FAQ
Can I make this soup in advance? Yes, you can prepare it one day in advance and store it in the fridge in an airtight container. Gently reheat before serving. Can I use frozen shrimp? Frozen shrimp work, but thaw in the fridge for the first time overnight. Let it dry to remove excess moisture. How do I adjust the spice level? Add a Thai red curry paste to adjust it, or skip it and enjoy it. I usually use the Thai kitchen brand red curry paste, but it’s pretty mild. You can add a drizzle of chili paste, hot sauce, or chili oil to add additional heat. Can I make this soup vegetarian? Yes, swap the shrimp for extra vegetables like tofu or mushrooms, peppers, broccoli, carrots, peas and zucchini, and use vegetable soup for the plant-based version. Is this soup dairy free? yes! Coconut milk is dairy free and is the remaining ingredient. Is this recipe gluten-free? yes! To ensure that it is gluten-free, use GF noodles such as rice noodles or GF ramen noodles.
Provide suggestions
I’m not going to cut the grilled cheese sandwich here as a side dish. It serves Thai shrimp soup with crunchy vegetable spring rolls or a light Asian-style salad with sesame dressing. Or pair it with a crispy fried wonton or steamed dumpling.
Storage and reheating procedure
Storage of leftovers: Store remaining soup in an airtight container in the fridge for up to 3 days. The flavor improves overnight. It is not recommended to freeze this soup. Reheat: Reheat gently on low to medium heat on a stove. If the water or coconut milk is too thick, add water or coconut milk.
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Thai shrimp soup
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Instructions
Prepare the noodles
Brown shrimp
I’ll make soup
Assembly & Serve
Note
For a mild soup, reduce the red curry paste to 2 tablespoons and eliminate the chili flakes. Add when serving sliced Thai chili peppers or drizzle chili oil for extra spices. Store the remaining soup apart from the noodles to prevent too much liquid. Add fresh noodles when reheating. For the vegetarian version, swap the shrimp for tofu and fry until golden brown before adding to the soup. Replace spinach, bokchoy, kale, or Thai basil leaves. Try soba noodles instead of rice noodles, ramen noodles, egg noodles, or mungu bean burmy serri.
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How to make Thai shrimp soup (step-by-step photos)
Cook the noodles according to the package instructions. In another pot (or a Dutch oven), heat the coconut oil in a pan over medium heat, season the shrimp with salt, season with salt, and cook for 1-2 minutes until lightly brown. Remove and place it aside. In the same pot, saute the shallots for 1 minute, add the garlic, ginger and red curry paste, and cook for 2 minutes until fragrant.
Add chicken or seafood soup, coconut cream, fish sauce, brown sugar and chili flakes (if used). Stir in the red peppers and cremini mushrooms and gently simmer the soup for 5 minutes until the vegetables are tender. Add the spinach and cook until about 30 seconds after simmering, stir in the lime juice.
Divide the cooked noodles between bowls, ladle the soup to warm the noodles, then scrape the brown shrimp. Decorate with fresh coriander and lime wedges.
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