Coconut Curry Shrimp Soup!

Coconut Curry Shrimp Soup, including measurements, step-by-step instructions, and variations. This version balances flavor and nutrition — rich in protein, with the warm spice of curry and creamy coconut milk.

🥥🍤 Coconut Curry Shrimp Soup

🌶️ Creamy, warming, and packed with tender shrimp — this dish is perfect for a cozy lunch or dinner.

📋 Ingredients:

Main Ingredients:

• 1 lb (450g) large raw shrimp, peeled and deveined (tail on or off)

• 1 tbsp coconut oil (or ghee or butter)

• 1 small yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)

• 2 tbsp red curry paste (use less for milder flavor)

• 1 can (13.5 oz / 400 ml) full-fat coconut milk

• 2 cups (480 ml) seafood stock or chicken broth

• 1 tbsp fish sauce (optional, for umami depth)

• 1 tbsp lime juice (fresh-squeezed is best)

• Salt, to taste

Optional Garnishes:

• Fresh cilantro leaves

• Sliced red chili

• Sliced green onions

• Extra squeeze of lime juice

🍳 Instructions:

1. Prepare the shrimp:
   If frozen, thaw shrimp under cool running water. Pat dry and set aside.

2. Sauté the aromatics:
   Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent (about 3–4 minutes). Stir in the garlic and ginger and cook for another 1 minute until fragrant.

3. Add curry paste:
   Stir in the red curry paste. Let it cook for 1–2 minutes to bloom the spices — it should become aromatic and slightly darker in color.

4. Pour in liquids:
   Add the coconut milk and broth. Stir well to combine the curry paste into the liquid. Bring to a gentle simmer.

5. Add shrimp:
   Once the soup is simmering, add the shrimp. Cook for 4–6 minutes, until the shrimp are pink, opaque, and just cooked through. Don’t overcook — they’ll get rubbery.

6. Finish the soup:
   Add the fish sauce (if using), lime juice, and salt to taste. Simmer for another 1–2 minutes, then remove from heat.

7. Garnish & serve:
   Ladle soup into bowls. Top with chopped cilantro, red chili slices, and green onions if desired. Serve hot, with lime wedges on the side.

🥄 Tips & Variations:

• Carnivore Version:
  Omit onion, garlic, ginger, curry paste, and lime. Use just shrimp, coconut milk, bone broth, and salt. Add a touch of fish sauce for umami, if allowed.

• Add Veggies:
  If you’re not strictly carnivore, you can add mushrooms, spinach, zucchini noodles, or baby bok choy.

• Make it spicy:
  Add a dash of cayenne or Thai chili for extra heat.

• Make it creamier:
  Stir in an extra half can of coconut milk or a splash of heavy cream.

🥣 Storage:

• Fridge: Keeps well in the fridge for 3–4 days.

• Freezer: Can be frozen for up to 2 months. Reheat gently to avoid overcooking the shrimp.