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    TaraTeaspoon » Recipes » Soups + Stews + Chili

    One-Pot Thai Shrimp Soup

    Published: Dec 14, 2021 · Updated: Jul 30, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Thai Coconut Shrimp Soup orange pin
    Thai Coconut Shrimp Soup tip pin

    Thai shrimp soup features a rich coconut milk broth, juicy shrimp, crisp-tender green beans, and spicy curry paste. Make it with just a few ingredients in one pot! You can swap the shrimp for chicken if you'd like.


    A large bowl of Thai shrimp soup

    With all the many great jarred curry pastes available (typically in the Asian section of your grocery store), Thai soups like this coconut shrimp soup are a cinch to make.

    This Thai shrimp soup recipe has got to be the easiest one you'll ever make. It tastes like that warming bowl of coconut and curry broth from your favorite Thai restaurant.

    With some coconut milk and broth, this soup tastes completely authentic. It's also low-fat, low-calorie, and high in protein. Win!

    Jump to:
    • Ingredients in the Soup
    • How to Make Thai Shrimp Soup
    • Tips for Making Coconut Shrimp Soup
    • 📖 Recipe
    • 💬 Comments

    Ingredients in the Soup

    You'll never believe how rich this Thai shrimp curry soup tastes, and how few ingredients are required to make it!

    The base of the soup is a mixture of chicken broth and canned coconut milk. I used lite coconut milk, but you can use regular if desired.

    Red curry paste, fish sauce, fresh ginger, and garlic flavor the soup. Do not skip the fish sauce! It doesn't overpower the soup, it just adds a gorgeous depth of flavor you won't achieve without it.

    I also added fresh green beans to the soup and cooked them just until they were crisp-tender. They complement the juicy shrimp perfectly!

    Can the Shrimp Be Substituted?

    I was a picky kid, and often had to eat around things I didn't like. I'm still not a fan of certain foods and my heart goes out for kids all over who may be sitting in front of a bowl of shrimp soup, and can't stomach shrimp!

    Simply swap the shrimp for thinly sliced chicken breast and let it cook through in the simmering broth.

    Or add some cut up veggies like broccoli, carrots, potato and snap peas. I offered a kid-ifying option for my Chicken Tomato Bisque as well.

    All of these options cook in just a few minutes and keep this soup's prep to under 30 minutes.

    Thai coconut shrimp soup in a bowl with limes

    How to Make Thai Shrimp Soup

    Coconut curry shrimp soup is ready in under 30 minutes and is made in one pot. How easy is that?

    1. In a medium pot over medium-high heat, combine the chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.
    2. Add green beans until tender.
    3. Add shrimp and cook until pink.
    4. Top soup with scallions and serve with lime.

    Can I substitute something for fish sauce?

    Fish sauce stinks! Meaning, it smells really bad! That being said, it adds an amazing, rich, umami flavor to recipes.

    I suggest using fish sauce for authentic Thai flavor. There is really no good substitute. Some people suggest substituting equal parts soy sauce. While you can do this, it will not result in the same flavor of soup.

    If you don't love fish sauce try using half as much. I promise it won't taste like it smells in the recipe!

    Can This Recipe Be Made Vegetarian?

    The soup can't be made entirely vegetarian because the fish sauce is a non-negotiable ingredient.

    However, you can substitute the shrimp for tofu and use vegetable broth in place of chicken broth, if desired.

    What Type of Shrimp Should Be Used?

    I recommend using medium sized shrimp that have been peeled and deveined. Do not use small shrimp for this recipe, as they're easy to overcook if you're not careful.

    Tips for Making Coconut Shrimp Soup

    • Any red curry paste will do the trick in this coconut curry shrimp soup. You can find one in the Asian foods section of your grocery store. Make sure it is not spicy, unless you love spice.
    • I recommend using low-sodium chicken broth to make this recipe. The fish sauce and curry paste both contain salt, and you don't want the soup to be super salty.
    • As written, this recipe makes 5 servings. To stretch this soup even further, you could ladle it over steamed white rice.

    📖 Recipe

    Thai coconut shrimp soup in a bowl with limes

    Thai Shrimp Soup

    Tara Teaspoon
    Thai shrimp soup features a rich coconut milk broth, juicy shrimp, crisp-tender green beans, and spicy curry paste. Make it with just a few ingredients in one pot!
    5 from 3 votes
    Print Recipe Pin Recipe
    Work Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Soup
    Servings 5 cups

    Ingredients
      

    • 3 cups low-sodium chicken broth
    • 1 can (14-ounce can) unsweetened light coconut milk
    • 1 teaspoon red curry paste
    • 1 tablespoon fish sauce (nahum plah)
    • 2 teaspoons grated fresh ginger
    • 1 clove garlic (crushed)
    • ½ teaspoon kosher salt
    • 1 cup (4 oz) fresh green beans (cut into 1-inch pieces)
    • ¾ pound medium shrimp (peeled and deveined)
    • 2 scallions (thinly sliced)
    • Lime wedges
    • Cilantro for garnish

    Instructions
     

    • In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.
    • Add green beans and cook 2 minutes.
    • Add shrimp and cook until pink, 5 minutes.
    • Top soup with scallions and serve with lime.

    Notes

    If you'd like you can swap the shrimp for thinly sliced chicken breast or even diced tofu. To make it completely pescatarian (not vegetarian because of the fish sauce) use vegetable broth in place of the chicken broth.
    Nutrition based on 1 cup of soup

    Nutrition

    Serving: 1cupCalories: 271kcalCarbohydrates: 7gProtein: 19gFat: 20gSaturated Fat: 17gCholesterol: 171mgSodium: 1100mgPotassium: 433mgFiber: 1gSugar: 1gVitamin A: 357IUVitamin C: 7mgCalcium: 131mgIron: 5mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipe by Tara Teaspoon. Originally published LHJ 02/09 Photography: Sang An. Prop Stylist: Tiziana Agnello. Food Stylist: Jee Levin

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Mary says

      July 19, 2018 at 12:49 pm

      My family will love this!

      Reply
    2. Peter says

      April 22, 2019 at 10:45 am

      Hi! Can I ask why you are leaving this nutrition fact window with calories per serving, without leaving the amount of servings? What am I supposed to do with this information? It is completely useless and you should feel bad for putting it there.

      Reply
      • Tara says

        May 19, 2019 at 12:40 pm

        Please assume the amounts are for one serving. I don’t feel bad for anything I do on this website. It’s free to you and I hope you enjoy many aspects of it. If my nutritional card is not detailed enough for you you can run the recipe through another online service.

        Reply
    3. Tessa says

      June 27, 2019 at 11:04 am

      I love curry, and have been looking for an easy curry recipe! Love the soup and how fast it is to assemble!

      Reply
    4. suzy says

      September 20, 2019 at 12:02 pm

      What is a serving size please

      Reply
      • Tara says

        September 20, 2019 at 12:09 pm

        It is for 1 cup of soup. I just updated so it is more clear. Thanks for asking!

        Reply
    5. Kk says

      January 03, 2022 at 8:45 am

      Tara, this was AWESOME! I had an Asian themed dinner party a few weeks ago. This soup was a HUGE hit. New Jersey just had our first snow storm today..guess what I'm making? Happy New Year to you,and yours!

      Reply
      • Tara Teaspoon says

        January 03, 2022 at 4:07 pm

        Thank you and Happy New Years to you and yours!

        Reply
    6. Laverne Smith says

      January 11, 2022 at 4:30 pm

      Your recipes are delicious and so interesting. Please, TT, disregard the negatives. They really don't matter, you are doing a lovely service for us who can't come up with original recipes of our own!! xoxoxo

      Reply
      • Tara Teaspoon says

        January 14, 2022 at 11:36 am

        Thank you Laverne for your kind words. I learned a long time ago you can't please everyone, but I love sharing my passion with others and won't let opinions stop me. Take care, Tara

        Reply
    7. Kennedy Thorley says

      July 20, 2023 at 6:03 pm

      This soup checks all the boxes! It is delicious, easy to make, so satisfying, and just downright impressive to serve to guests! It’s one of my favorites of Tara, and that says a lot because every recipe I’ve made is a hit!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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