Coconut Red Curry Shrimp Soup

Spicy Coconut Red Curry Shrimp Soup

If you are like a lot of folks out there, you may be moving to a Paleo diet. This is where I was turned on to this blast inspired from Southern India. Lately, I have been really craving Spicy Indian food since I recently went through a job change. So, as a result, I have been making a lot of easy to make and yet tasty soups these last few weeks.

While I am not a fan of the fuzzy nut’s flesh, I am a fan of what coconut milk can do with spices. This has become one of my favorite soups lately, and it hits the spot every time! This soup only takes about 40 minutes to make from start to the first spoonful. The key is to utilize store purchased curry paste.

This soup is an homage to my friend Vini!

Spicy Coconut Red Curry Shrimp Soup
Serves 8
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 pound raw shrimp, peeled
  2. 4 tablespoons coconut oil, divided
  3. 1 medium onion, diced
  4. 2 small head broccoli, divided into florets
  5. 4 teaspoons minced garlic
  6. 4 teaspoons minced ginger
  7. 10 tablespoons thai red curry paste
  8. 3 cups chicken broth
  9. 4 cans (13.5oz) full-fat coconut milk
  10. 2 tablespoons fish sauce
  11. 4 teaspoons lemongrass
  12. 2 red bell peppers, seeded and sliced thin
  13. 1 teaspoon kosher salt plus additional per taste
  14. fresh ground black pepper, to taste
For Service
  1. 1/2 cup chopped scallions
  2. 4 tablespoons chopped cilantro
  3. 1 lime, sliced into 8-16 pieces
  4. rice - optional
  1. To make this a paleo dish, many have chosen to serve this soup with cauliflower rice. It would be best if you made this prior to making the soup.
  2. In a medium bowl combine the coconut milk, 2 1/2 cups of the broth, fish sauce, and the lemongrass. Whisk aggressively to eliminate any lumps from the coconut milk. Set this aside.
  3. In a large dutch oven add 2 tablespoons of coconut oil. Once the pan comes to temperature, add the shrimp and cook for 2 minutes on each side, cook until you start to see the flesh of the shrimp turn pink but yet still milky white inside. Remove and set aside.
  4. In the same dutch oven, add the second amount of coconut oil and add the onions, ginger, and garlic with a dash or two of the kosher salt. Allow to saute over a medium heat until the onions have started to become translucent. This will take about 5 minutes. Stir to ensure that the onions don't burn.
  5. While you are cooking the onions, steam the broccoli. You can do this in a microwave, it's quick and it doesn't use a burner. Just place it in a microwave-safe dish add 1/2 cup broth and cover with plastic wrap and then nuke for about 7 minutes. Allow the dish to cool while you finish make the soup.
  6. After the onions have finished, add the curry paste and allow to cook for about 30 seconds, then whisk in the coconut mixture until it is completely incorporated. Turn down the heat to a medium-low heat and allow to cook for 5 minutes, then add the red peppers and broccoli and then turn the heat down to low to simmer. Cook an additional 5 minutes.
  7. It's important to taste and adjust for taste with the salt and pepper. Finally, now that you are at the end of the cook time add the shrimp to warm through just before you are ready for service.
  8. If you are going to serve with rice (normal or cauliflower rice - gather your bowls and ladle the curry soup with broccoli and peppers into each, add a scoop of rice and add it to the middle of the bowl. Garnish with chopped cilantro, scallions and a slice of lime for a splash of great flavor.
Adapted from Real Food with Dana
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