By This Coconut Curry Shrimp Soup with Chili balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Coconut Curry Shrimp Soup with Chili captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Coconut Curry Shrimp Soup with Chili becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Soup Base:
1 tablespoon olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1-inch piece ginger, grated
1–2 red chilies, sliced (adjust for spice level)
1 tablespoon red curry paste
1 teaspoon curry powder
½ teaspoon paprika
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 tablespoon fish sauce (optional, for umami)
1 teaspoon brown sugar
Juice of 1 lime
For the Shrimp & Garnish:
12–15 shrimp, peeled and deveined
1 cup bell peppers, sliced
½ cup mushrooms, sliced
1 cup baby spinach or bok choy (optional)
Fresh cilantro, chopped
Sliced green onions, for garnish
PREPARATION STEPS
Sauté the Aromatics
Heat olive oil in a pot over medium heat.
Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.
Stir in red chilies, curry paste, curry powder, and paprika. Cook for another 1–2 minutes until fragrant.
Make the Broth
Pour in coconut milk and broth, stirring well.
Add fish sauce, brown sugar, and lime juice. Bring to a gentle simmer.
Cook the Shrimp & Veggies
Add shrimp, bell peppers, and mushrooms to the pot.
Simmer for 5 minutes until shrimp turn pink and are cooked through.
Stir in spinach and cook for another 1 minute, just until wilted.
Serve & Garnish
Ladle the soup into bowls.
Garnish with cilantro and green onions.
Serve with a side of rice or noodles if desired.
Nutritional Information
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Calories: ~350 kcal per serving | Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
