Quick Coconut Shrimp Soup (Printer-Friendly Version)
Shrimp, coconut milk, and curry create a fast, satisfying soup brightened with zucchini and fresh cilantro.
# What You'll Need:
→ Soup Base
01 -
1 can (13.5 ounces) full-fat coconut milk
02 -
1 1/2 teaspoons red curry paste
03 -
4 kaffir lime leaves or 1 lemongrass stalk, split
→ Protein and Vegetables
04 -
10 ounces fresh or thawed medium shrimp, peeled and deveined
05 -
1 medium zucchini (about 8 ounces), cut into bite-sized pieces
→ Finish and Garnish
06 -
1/4 cup fresh cilantro leaves, roughly chopped
07 -
Lime wedges, for serving (optional)
# Steps to Follow:
01 -
Slice zucchini into bite-sized pieces, pat shrimp dry if thawed, and chop cilantro leaves. Gather all other ingredients for quick assembly.
02 -
Pour coconut milk into a medium saucepan over medium-high heat. Add red curry paste and whisk gently until the mixture is completely smooth and evenly colored.
03 -
Add lime leaves or lemongrass to the pot. Allow the mixture to simmer for 1-2 minutes to extract flavor.
04 -
Add shrimp to the saucepan. Simmer gently for 2-3 minutes, stirring occasionally, until shrimp turn pink and are just cooked through.
05 -
Stir in zucchini pieces. Cook for 1 minute, maintaining their crispness. Remove from heat immediately.
06 -
Remove lime leaves or lemongrass. Ladle soup into bowls and garnish generously with fresh cilantro. Serve with lime wedges if desired.
# Additional Tips:
01 -
Use full-fat coconut milk for a silky, rich broth without added stabilizers or thickeners.
02 -
Adjust the amount of curry paste to control the heat; extra coconut milk can tame spiciness.
03 -
Shrimp should be removed from heat as soon as they turn pink to prevent rubbery texture.
04 -
Substitute zucchini for other quick-cooking vegetables such as snow peas or broccoli if desired.