Thai Coconut Shrimp Soup


6 Tablespoons butter

2 pounds raw shrimp, peeled and deveined

Salt and pepper

1 Tablespoon mince garlic

24 ounces small mushrooms, quarter

4 ounce jar of Thai Kitchen red curry paste

3 cans of unsweetened coconut milk

8 cups chicken broth

1 and 1/4 teaspoons of red pepper flakes (adjustable to taste)

2 teaspoons fresh ginger, grated

1 to 1 1/2 pints of grape tomatoes, cut in half

6 to 8 ounces thin rice noodles

Juice from 1 and 1/2 limes

About 1/2 cup cilantro, chopped


Melt butter in large soup pot over medium heat, don’t let it burn though. Add the peeled shrimp and season with a little salt and pepper. Cook shrimp until pink, but don’t overcook. Remove the shrimp from pot and set aside in a bowl, but keep juices in pot.

Add garlic and sauté for 2 to 3 minutes, then add the mushrooms and let cook for about 5 minutes, until softened but not completely limp.

Stir in the curry paste and coconut milk and whisk together or just stir well with spoon. Stir in the chicken broth, red pepper flakes, ginger and tomatoes. Bring to a boil for a minute or so to let the tomatoes soften up a little.

Add the rice noodles (break them up a little while they are dry), then reduce heat to simmer, add the shrimp back in to the pot. Simmer for about 5 minutes to let the noodles soften. If they are the thin rice noodles then they don’t need much time, they don’t need to boil really, just sit in the hot soup for a few minutes.

Lastly, add the lime juice and cilantro and let simmer another couple minutes to absorb flavors. You may keep simmering or turn off heat at this point.

Nutrition Information:


Calories: 410 kcal | Total Fat: 28g | Saturated Fat: 22g | Trans Fat: 0g | Cholesterol: 176mg | Sodium: 1254mg | Total Carbohydrates: 19g | Dietary Fiber: 2g | Sugars: 2g | Protein: 23g

Frequently Asked Questions:

Can I use frozen shrimp for this soup?

Yes, you can use frozen shrimp, but make sure to thaw and drain them before cooking to prevent excess water in the soup.

Is there a substitute for butter in the recipe?

You can use coconut oil or a light vegetable oil as a substitute for butter to maintain the coconut flavor.

How do I adjust the spiciness of the soup?

Adjust the amount of red pepper flakes and Thai red curry paste according to your spice preference.

Can I use other types of mushrooms?

Yes, feel free to experiment with different mushrooms based on your taste.

Shiitake or oyster mushrooms work well.

What is the purpose of red curry paste in the soup?

Red curry paste adds depth, flavor, and a hint of spice to the soup.

It’s a key ingredient in Thai cuisine.

Can I use light coconut milk instead of unsweetened coconut milk?

Yes, you can use light coconut milk for a lighter version, but it may affect the richness of the soup.

How do I prevent overcooking the shrimp?

Cook the shrimp just until they turn pink, usually 2-3 minutes per side.

Overcooked shrimp can become rubbery.

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance, but add the shrimp, lime juice, and cilantro just before serving for optimal freshness.

Are there gluten-free alternatives for the recipe?

Replace regular soy sauce with gluten-free soy sauce, and ensure the red curry paste and chicken broth are gluten-free.

Can I use regular pasta instead of rice noodles?

Yes, you can substitute regular pasta if you don’t have rice noodles.

Adjust the cooking time accordingly.

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