Easy Thai Coconut Shrimp Soup

I love Thai food, but it’s not always convenient to order carry out. This is an easy, delicious recipe that can be modified to suit your dietary preferences. You could substitute the shrimp for tofu and use vegan butter for a plant-based version, or use chicken instead of shrimp. The best part about this recipe is that it doesn’t require any ingredients that are hard to find. Plus, you can adjust the heat to suit your tastes.

Since I use all organic ingredients whenever possible, this recipe is healthier than the takeout version – I know exactly what’s in it! Thai Kitchen is my favorite brand of coconut milk – it’s creamy and adds a savory flavor to many dishes. I also love their red curry paste – it’s got just the right amount of heat. Red pepper adds a pop of color, and the lime juice and cilantro give this soup a bright finish. I served this over jasmine rice, but you could use basmati, brown rice, or even cauliflower rice. Hope you enjoy it!

Easy Thai Coconut Shrimp Soup

Easy Thai Coconut Shrimp Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Skip takeout and make your own Thai Coconut Shrimp Soup! This is a delicious and hearty soup that you can easily modify to suit your preferences.


  • 1 pound medium raw shrimp, peeled and deveined
  • 2 Tbsp. butter
  • 1-2 Tbsp. avocado oil
  • 2 cloves of garlic, minced
  • 1 Tbsp. fresh grated ginger (or 1 tsp. dried ginger)
  • 1 medium onion, diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, thinly sliced
  • 2 small jalapeños, diced (optional)
  • 8 oz. sliced mushrooms (I used shitake)
  • 1 can unsweetened coconut milk
  • 3 Tbsp. red curry paste
  • 4 cups vegetable broth
  • 1 lime, juiced
  • 1/3 cup chopped fresh cilantro
  • Salt and pepper to taste
  • Jasmine, basmati, or cauliflower rice (optional)


  1. Heat the avocado oil in a dutch oven.
  2. Add the garlic, ginger, onion, zucchini, red bell pepper, jalapeños, and mushrooms to the pot. Cook until tender.
  3. While the vegetables are cooking, heat the butter in a skillet. Cook the shrimp until opaque, about 4 minutes. Set aside.
  4. When the vegetables are tender, add the curry paste, coconut milk, and vegetable broth to the pot and bring to a boil. Turn the heat down and simmer for 10-15 minutes.
  5. Cut the cooked shrimp in half so it's bite-sized.
  6. When the soup is done simmering, add the shrimp, lime juice, and cilantro.
  7. Serve over rice if desired.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 1140mgCarbohydrates: 20gFiber: 3gSugar: 5gProtein: 14g

Nutritional information is an estimate and may vary per preparation.

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