I love this recipe because it comes together incredibly fast and still tastes like something special. I enjoy how rich and fragrant the soup is without feeling heavy. It fits beautifully into a low-carb lifestyle, and I like that it only requires a handful of ingredients.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups coconut milk 1/2 zucchini, chopped 6 oz shrimp, peeled and deveined 5 lime leaves or lemongrass 1 1/2 teaspoons red curry paste Fresh cilantro, chopped
Directions
I start by adding the coconut milk and red curry paste to a small pot over medium-high heat. I stir or whisk until the curry paste is fully dissolved and the broth is smooth and evenly colored.
Once the broth is combined, I add the shrimp along with the lime leaves or lemongrass. I let everything cook for a few minutes, just until the shrimp turns pink and opaque.
I stir in the chopped zucchini and turn off the heat so it stays slightly crisp. Before serving, I remove the lime leaves if I used them and finish the soup with freshly chopped cilantro.
Servings and Timing
This recipe makes 2 servings. I usually need about 5 minutes of prep time and 10 minutes of cooking, so everything is ready in roughly 15 minutes.
Variations
I like adding mushrooms or spinach for extra vegetables. Sometimes I increase the curry paste when I want more heat. If shrimp isn’t available, I use sliced chicken or tofu and adjust the cooking time slightly.
Storage/Reheating
I store leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, I warm it gently on the stovetop until just heated through to avoid overcooking the shrimp.
FAQs
Can I make this soup ahead of time?
I can prepare it ahead, but I prefer making it fresh since shrimp has the best texture when just cooked.
Is this soup spicy?
I find it mildly spicy, but I adjust the curry paste amount depending on my heat preference.
Can I use frozen shrimp?
I use frozen shrimp often, just making sure they’re fully thawed and patted dry first.
What can I use instead of lime leaves?
When I don’t have lime leaves, I use lemongrass or a small splash of lime juice at the end.
Is this soup keto-friendly?
I like this soup for keto-style meals because it’s low in carbs and high in healthy fats.
Conclusion
This coconut curry shrimp soup is one of my go-to recipes when I want something quick, flavorful, and comforting. I love how it delivers big taste with minimal effort and ingredients. It’s a simple, satisfying meal I keep coming back to again and again.
This 20-minute coconut curry shrimp soup is rich, flavorful, and packed with Thai-inspired goodness—perfect for a quick, healthy dinner!
Author:Sarah
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings
Category:Dinner
Method:Stovetop
Cuisine:Asian-Inspired, Thai-Inspired
Diet:Gluten Free
Ingredients
2 cups (400ml) coconut milk
6 oz (170g) shrimp, peeled and deveined
1/2 zucchini, chopped
5 lime leaves or stalks of lemongrass
1½ tsp red curry paste
Handful fresh cilantro, chopped
Instructions
Make the Broth:
In a small pot, add coconut milk and red curry paste. Cook over medium-high heat, stirring or whisking for 3–4 minutes until smooth and well combined.
Add Shrimp & Aromatics:
Add shrimp and lime leaves or lemongrass to the pot. Cook for a few minutes until shrimp turns pink and opaque.
Add Zucchini & Finish:
Stir in chopped zucchini. Turn off the heat immediately to retain a slight crunch.
Serve:
Remove lime leaves (if using). Ladle soup into bowls and top with fresh chopped cilantro.
Notes
Lime Leaves vs Lemongrass: Both work well to add citrusy flavor; remove before serving.
Protein Swap: You can substitute shrimp with tofu or chicken if preferred.
Spice Level: Adjust the curry paste to taste—use less for mild, more for spicy.
Make it a Meal: Serve with a side of cauliflower rice or a cucumber salad.
