Quick Coconut Shrimp Soup (Ready-to-Print Version)
Coconut milk, curry, and shrimp create bold flavor in minutes. Lime and zucchini add freshness to this fast soup.
# What You’ll Need:
→ Base
01 -
1 can (13.5 ounces) full-fat unsweetened coconut milk
02 -
1 1/2 teaspoons red curry paste
03 -
3 lime leaves
→ Protein
04 -
12 ounces large shrimp, peeled and deveined, thawed if frozen
→ Vegetables
05 -
1 medium zucchini, cut into bite-size pieces
→ Garnishes
06 -
1/4 cup fresh cilantro, rough chopped (optional)
# Step-by-Step Guide:
01 -
Cut the zucchini into bite-sized pieces, fully thaw the shrimp if frozen and pat them dry, and roughly chop the cilantro if using.
02 -
In a medium saucepan over medium-high heat, add the coconut milk and red curry paste. Whisk continuously until the mixture becomes smooth and the curry paste is evenly incorporated.
03 -
Add the lime leaves to the coconut curry base and allow them to steep for 1 minute, stirring occasionally.
04 -
Add the shrimp to the pot and simmer for 2 to 3 minutes, just until the shrimp are pink and opaque throughout. Avoid overcooking to maintain a tender texture.
05 -
Stir in the zucchini pieces and cook for 1 minute to preserve a slight crunch. Remove the pot from the heat immediately after.
06 -
Discard the lime leaves using tongs or a fork. Ladle the soup into bowls and top generously with fresh cilantro if desired. Serve hot.
# Handy Tips:
01 -
Opt for full-fat coconut milk with minimal additives for a creamier texture and richer flavor.
02 -
Monitor shrimp closely during cooking; they are done when just pink and curled.
03 -
Zucchini retains the best texture when barely cooked; avoid extended simmering after adding.
04 -
For spice adjustments, add more curry paste for heat, or extra coconut milk to mellow intensity.
05 -
If lime leaves are unavailable, substitute with 1 to 2 teaspoons of freshly grated lime zest.