Name: Thai Curry Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 Tbsp olive oil; 1 onion ( finely minced); 1 red bell pepper ( finely minced); kosher salt, pepper; 1 1/2 Tbsps garlic paste or minced garlic; 1 1/2 Tbsps ginger paste or minced ginger; 2 Tbsps red Curry paste; 3 cups chicken broth; 2 13 oz cans coconut milk; 2 Tbsps fish sauce; 1 to 2 Tbsps siracha (more or less according to your spice preference); 1 Tbsp honey; 1 1/2 pounds shrimp (I used medium size shrimp) ( peeled and deveined); 8 oz sliced mushrooms; 2 Tbsps lime juice; 1/2 cup chopped fresh cilantro; Optional: lime wedges and more cilantro

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My beautiful daughter came over to help me make this Thai Curry shrimp soup recipe!

I still have an injured right hand that I am unable to use, so I am relying on friends and family to help me cook.

My son helped too until he had to go to football practice 🙂

Another of our daughters and our granddaughter were also able to join us and it was such a fun evening.

This soup was such a hit with everyone…it has a beautiful, creamy flavor and texture that is very unique.

And don’t let the pictures fool you… it was packed full of shrimp even though only one was pictured at the top.

How to make Thai Curry shrimp soup

Everything you need is shown below.

I think what really makes it extra special is the coconut milk.

It’s a little spicy and a little sweet, but you can always add more or less sriracha if you wanted extra spicy or less spicy.

First, finely dice an onion and a red pepper.

I decided to make my life a little easier and add them to the food processor and pulsed a few times.

Set a large soup pot over medium heat and add some olive oil, and once hot add the minced peppers and onions along with some kosher salt and pepper.

Cook the peppers and onions for about four to five minutes, stirring a few times.

Then add the garlic, ginger, and red Curry paste and cook those together for one minute.

Next add the chicken broth, coconut milk, fish sauce, sriracha, and honey .

Bring to a boil and then reduce the heat to simmer for 10 to 15 minutes.

Finally add the shrimp, mushrooms, lime juice, and cilantro.

I decided to use a medium sized shrimp so that the soup was easier to eat.

Let this cook away for about 5 to 8 more minutes.

Then taste for seasoning and add more kosher salt, pepper, red Curry paste, honey, fish sauce, and/or lime juice if needed.

Adding the mushrooms shrimp and cilantro

We served Thai Curry shrimp soup with lime wedges and a little extra cilantro for garnish

This soup may look simple but it really packs a punch of flavor that is indescribable and absolutely delicious.

The broth is so rich and creamy, the shrimp are perfectly cooked, and the sweet and spicy flavor is out of this world!

If you like Thai Curry shrimp soup you might also like these recipes…

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