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spicy coconut shrimp soup

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spicy coconut shrimp soup

The luscious flavors of coconut milk broth in this spicy coconut shrimp soup! It’s going to be a family favorite that’s ready in less than 30!

How to Make Shrimp Soup

Oh, this recipe will show you just how easy it is to make shrimp soup! This spicy coconut shrimp soup is perfect for a weeknight because it comes together quickly!

Inspiration for new recipes, where does it come from? For me, it’s various venues. But, first and foremost, I’m thinking healthy. Putting ‘junk’~things like empty calories, highly processed ingredients into my body or that of anyone who pulls up a seat in my kitchen or at my table, isn’t my idea of love. And, for me, that’s what food is, an expression of the love I’m sharing with others.

While there’s the ‘farm to table’ push, my idea of good eats is what I call ‘close to the earth’ eating. There are lots of websites, like Ally’s Kitchen, that help promote healthy eating or recipes and lifestyles, and one that I find cool is ALOHA.   Check ’em out! You’ll find useful ideas that can spark a ‘closes to the earth’ trend for you!

Coconut Milk Shrimp Soup

The coconut shrimp soup has a richness from the coconut milk, Make sure you use the unsweetened coconut milk! All you want is the healthiness of this milk. 

Of course another thing that sparks inspiration for me with cooking is just being at the market and strolling along the aisles. Quite often, it’s when I’m in the grocery store shopping and see specials, mark downs, or good buys on things that I’d always love to have, but refrain from until just the right timing. That’s the case with this soup, of course, I love shrimp, but it’s kinda pricey, so when I saw some big beautiful tail-on fresh shrimp on sale, I whisked them into my cart!

Shrimp and Coconut Milk Soup

Shrimp and coconut go together well. Fried coconut shrimp was one of my boys’ favorite dishes growing up and even now as adults. And, having some of those same flavors in a soup is an added bonus. 

Coconut Shrimp Soup

Coconut shrimp soup can be spicy or mild depending upon your palate. If you want to reduce the amount of red curry paste to a teaspoon or two, do so. And, if you find you want more kick, just add more of the red paste or red chili flakes. 

Thai Coconut Shrimp Soup

Thai coconut shrimp soup if known for its spiciness. I loved eating this soup even for breakfast when I was in Thailand because it makes you wake up real fast when you have that kick of heat!

 Shrimp Soup Recipe

Making something really different and special with the shrimp, and keeping that shrimp healthy is how this shrimp soup recipe came about. 

And, if you want to try a few more of my amazing soups and recipes with shrimp then here are some of my faves!

Spicy Shrimp and Fresh Herbs
Lemon Shrimp Pasta
Coconut Cumin Shrimp Soup
Shrimp Udon Noodle Soup
Sriracha Shrimp Sliders
mexican chorizo chili

I assure you that this is fabulously boholicious soup. In fact, I just about put away the whole pot myself, and there wasn’t one iota of guilt because I knew I was eating healthy! ~peace & coconut luv~ ally

spicy coconut shrimp soup

Yield: About 4-6 Folks

spicy coconut shrimp soup

spicy coconut shrimp soup

The luscious flavors of coconut milk broth in this spicy coconut shrimp soup! It's going to be a family favorite that's ready in less than 30!

Ingredients

  • 3 Tbl. Coconut oil
  • 1/3 cup shallots, minced
  • 2 Tbl. garlic
  • 2 stalks celery with leaves, sliced
  • 2 Tbl. red curry paste
  • 2 tsp. ground cumin
  • 1 ¼ tsp. sea salt
  • ¼ tsp. red chili flakes
  • 1 cup chicken broth
  • 1 cup shrimp shell broth (take the shells from the peeled shrimp, put in a pot with 1 ¼ cups water, bring to boil, reduce heat to medium and cook 10 minutes, drain broth for soup)
  • 1 can (13.5 oz.) coconut milk, unsweetened
  • 14 oz. frozen corn
  • ¼ cup roasted red peppers, chopped (store bought)
  • 2 Tbl. corn starch + 3 Tbl. Water, blend into 'slurry'
  • 1 lb. peel shrimp, medium to large size
  • ¼ cup parsley, chopped

Instructions

In a large heavy pot over medium heat, put the coconut oil, shallots and garlic, Sauté for about 3 minutes stirring so as not to burn.

Add the celery, curry paste, cumin, salt, chili flakes, chicken broth, shrimp broth and coconut milk, blend and cook about 10 minutes.

Add the corn and red peppers, cover and cook another about 5-8 minutes on medium, stirring occasionally. Drizzle in the corn starch slurry mixture just to thicken slightly, blend well.

Add the shrimp, turn the heat to medium high and cook about 5 minutes.

Reduce heat to simmer, cover and let the soup ‘rest’ 5-10 minutes. Add the parsley when ready to serve.

Notes

If you want to add more shrimp, corn or red roasted peppers to your soup, it's perfectly fine. I think you could add up to an extra pound of shrimp to make it more shrimppppeeee!

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

spicy coconut shrimp soup

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8 Comments

  1. I can’t believe I’ve waited so long to post a reply to this recipe. This has become a staple meal for us as it’s a.) quick, b.) easy to have the ingredients on hand (we buy frozen shrimp at Costco) and c.) everyone loves it! My daughter does not like shrimp “except for shrimp soup”. 🙂

    We tried subbing curry for the cumin and it was good, but the cumin was better. Also, we always have cilantro on hand so we subbed cilantro for the parsley and haven’t looked back since.

    You can also use fresh red peppers (cook them with the shallots), canned corn rather than frozen, and onions in place of the shallots. The original recipe is awsome, but with these substitutions we almost always have what we need without running to the store!

    1. Michelle!!! You’re genius, luv! Thank you for sharing all those tweaks and changes that make this recipe just perfect for you and your family! That’s what cooking’s all about, I think…we start w/a basic recipe, then round it out to our liking and particular tastes, needs, whatever! And, I LOVE cilantro, so I’m gonna try that and, yes, canned corn, works fine!! Love having you here, angel! Now don’t be a stranger! xoxo ~ally

  2. This soup looks so amazing I can not wait to try it. It looks very easy. I plan to pick up the ingredients tomorrow and make it. I enjoy your recipes and appreciate all your good ideas. Thanks so much.

    1. Oh, Kathleen! You’ve made my day! Thank you! Actually, I’m having the soup tonight too. It makes a lot. I stored in a Ball jars (when it was hot), refrigerated, and it’s like vacuumed sealed. I’m also doing a variation by adding cannellini beans…just to have more protein and make the soup more of a ‘meal’. Let me know how you likeee, luv! xoxo ~ally

  3. This looks delicious! I love Thai curries, and this looks like something that I could get into! Pinned.

    1. Renee! I’m so happy to have you swing by and visit…I love Thai curries, too, and this soup is ‘weeally’ good…thank you for sharing w/the PIN! xo ~ally

  4. Ally, this soup sounds so Amazing! I will definitely try it.

    Just wanted to give you a quick hello.

    I hope you are having a great 2015 so far!

    Boho Blessings!

    JB

    1. How sweet of you, JB, to stop by…I’m honored! I think you’ll love the soup…plus, it’s an ez one to make. Here’s to 2015 being glorious for you, too, darlin! xo Boho luv ~~ally

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