One-Pot Thai Shrimp Soup

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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.

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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
• Thai Shrimp Soup

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.

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.

Make a delicious soup recipe today

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