Thai Shrimp Soup

When I’m craving bold, comforting flavor but don’t want to spend hours cooking, this Thai Shrimp Soup always delivers. It’s creamy, spicy, and packed with juicy shrimp, tender veggies, and a rich coconut broth that warms me up from the inside out. Plus, it’s ready in just 25 minutes and totally customizable, making it one of my favorite fast and flavorful weeknight meals.

Why You’ll Love This Recipe

Quick and Easy
I can have this soup on the table in under half an hour, which makes it a lifesaver on busy nights.

Big Thai Flavor
The combo of coconut milk, Thai red curry, fresh garlic, lime juice, and chili heat creates a fragrant, crave-worthy broth.

One-Pot Simplicity
Everything cooks in one pot, so cleanup is easy and stress-free.

Customizable to the Max
I switch up the veggies, noodles, and protein based on what I have in the fridge. It’s super flexible.

Restaurant Quality at Home
This tastes like something I’d order at a Thai restaurant—but made with ingredients I already have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shrimp, peeled and deveined
• Coconut milk (full-fat for richness)
• Thai red curry paste
• Chicken or vegetable broth
• Garlic, minced
• Ginger, grated
• Onion, sliced
• Bell pepper, sliced
• Mushrooms, sliced
• Baby spinach
• Noodles (rice noodles, soba, ramen, or glass noodles)
• Fresh lime juice
• Fish sauce
• Olive oil or coconut oil
• Salt, to taste
• Thai chili or red pepper flakes (optional, for heat)
• Fresh cilantro or Thai basil, for garnish

Directions

Step 1: Sauté the Aromatics
I heat oil in a large soup pot and sauté the onion, garlic, and ginger over medium heat until fragrant—about 2–3 minutes.

Step 2: Stir in the Curry Paste
I add the Thai red curry paste and cook it for a minute to bloom the spices.

Step 3: Add Broth and Coconut Milk
Next, I pour in the broth and coconut milk, stirring well to combine. I bring the mixture to a gentle simmer.

Step 4: Add Veggies and Simmer
I add the mushrooms and bell pepper and let them cook until just tender—about 5–7 minutes.

Step 5: Add Shrimp and Spinach
Once the veggies are almost done, I add the shrimp and spinach. I simmer just until the shrimp are pink and cooked through, about 3–4 minutes.

Step 6: Season and Finish
I stir in fish sauce, lime juice, and chili flakes (if using). I taste and adjust seasoning with salt or more lime juice.

Step 7: Add Noodles
If I’m using pre-cooked or quick-cooking noodles, I stir them in at the end. For raw noodles, I cook them separately and ladle the soup over them.

Step 8: Serve
I serve the soup hot, garnished with fresh herbs and extra lime wedges.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Vegetarian Version: I replace shrimp with crispy tofu and use vegetable broth.
• Noodle Options: I switch between rice noodles, soba, ramen, or glass noodles depending on what I have.
• Boost the Veggies: I love adding broccoli, zucchini, carrots, or snap peas when I want more color and crunch.
• Extra Creamy: I add an extra splash of coconut milk or even a little heavy cream for a richer texture.
• Alternate Proteins: I’ve used scallops, shredded chicken, or a mix of seafood—delicious every time.

Storage/Reheating

Refrigerate
I store leftovers in an airtight container for up to 3 days in the fridge. The flavors deepen overnight.

Reheat
I reheat the soup gently on the stovetop over low heat. I avoid boiling to keep the shrimp from getting rubbery.

Freezing
I freeze the broth and vegetables without the shrimp or noodles. When I’m ready to eat, I reheat and add fresh shrimp and noodles for the best texture.

FAQs

Can I make this soup ahead of time?

Yes. I prepare the broth and veggies ahead of time, then add the shrimp and noodles just before serving for the best results.

Can I use frozen shrimp?

Absolutely. I thaw frozen shrimp overnight in the fridge and pat them dry before adding to the soup.

How can I adjust the spice level?

I start with less curry paste and add more to taste. Red pepper flakes or Thai chilies add extra heat if I want it spicy.

What can I use instead of fish sauce?

Soy sauce or tamari (for gluten-free) work as substitutes, though fish sauce adds a distinct umami flavor.

Can I skip the noodles?

Definitely. I often skip the noodles for a lighter, low-carb version—it’s still satisfying and full of flavor.

Conclusion

This Thai Shrimp Soup is one of my favorite quick meals when I’m in the mood for something cozy, spicy, and vibrant. It’s easy to customize, packed with flavor, and so satisfying every single time. Whether I’m enjoying it on a chilly night or using it to clean out my veggie drawer, this soup always feels like a restaurant-quality treat made right in my own kitchen.

Print