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Spicy Thai Coconut Curry Soup with Shrimp

Easy Spicy Thai Coconut Curry Soup with Shrimp

Enjoy this Spicy Thai Coconut Curry Soup with Shrimp, a comforting and flavorful dish that blends rich coconut and fiery spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 can Coconut milk Adds creamy richness that defines the soup’s smooth texture.
  • 4 cups Chicken or vegetable broth Enhances depth of flavor and keeps the soup light.
  • 3 tablespoons Red curry paste The spicy heart of our soup, delivering authentic heat and aroma.
  • 2 stalks Fresh lemongrass Infuses a bright citrusy fragrance that lifts the entire dish.
For the Shrimp and Veggies
  • 1 pound Shrimp (peeled and deveined) Tender, quick-cooking protein that absorbs the curry's bold flavors.
  • 4 cups Baby spinach or bok choy Adds a fresh, leafy crunch and vibrant color.
  • 1 cup Mushrooms Earthy texture to complement the creamy broth beautifully.
For Garnish and Finishing Touches
  • 2 tablespoons Fresh lime juice Provides a zesty brightness that balances the creamy, spicy broth.
  • 1/4 cup Fresh cilantro leaves Adds a refreshing herbal note that finishes every spoonful perfectly.
  • 1 to taste Sliced red chili or chili flakes Optional extra heat for those who love to turn up the spice.
  • 1 tablespoon Fish sauce A splash enhances umami and authentic Thai flavor depth.

Equipment

  • large pot

Method
 

How to Make Spicy Thai Coconut Curry Soup
  1. In a large pot, combine creamy coconut milk and savory broth, then bring to a gentle simmer over medium heat (5 min) until hot and steamy.
  2. Whisk in vibrant red curry paste and bruised lemongrass stalks, stirring for 3–4 minutes until the broth turns deep orange and fragrant.
  3. Add sliced mushrooms and baby spinach, simmer 2–3 minutes until mushrooms soften and greens wilt to a bright, tender texture.
  4. Slide peeled shrimp into the simmering soup, cooking 2–3 minutes until pink and tender.
  5. Remove lemongrass, stir in fresh lime juice and fish sauce, then taste and adjust with salt or extra chili flakes for perfect balance.
  6. Optional: Garnish with cilantro leaves and a lime wedge.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Start with less red curry paste and adjust gradually to avoid overpowering the flavors. Use full-fat coconut milk for richness.

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