30-Minute Thai Coconut Shrimp Soup

This 30-Minute Thai Coconut Shrimp Soup is full of flavor and easy to make. Perfect for any weeknight!

Thai Coconut Shrimp Soup

The Hardest Part of Thai Coconut Shrimp Soup? Waiting 30 Minutes!

Thai food is something I haven’t had a lot of experience with eating or making. About 10 years ago, I worked for a medical clinic in a bigger town. Right next door to our office was an authentic Thai restaurant. I was hesitant to check it out, but the smells eventually drew me in. Because I’d never tried a single dish, the owner offered to give me a sample platter to see what I would enjoy. The coconut shrimp soup was my absolute favorite.

Now it’s been almost seven years since working there and I decided to recreate the soup. The best part — it’s table-ready in 30 minutes. This soup can be paired with your favorite rice or veggies. The hardest part is waiting while you smell the mouth-watering aroma!

Up close view of the soup and rice


2 Tablespoons coconut oil
1 lb. medium shrimp, peeled and deveined
Sea salt and black pepper, to taste
3 large green onions, chopped
2 medium carrots, diced
1 red bell pepper, diced
2-3 garlic cloves, minced
2 teaspoons fresh ginger, grated
2-3 Tablespoons red curry paste
1 13.5-oz. can full-fat coconut milk
3 cups chicken or vegetable broth, preferably organic
3 cups baby spinach, roughly chopped
2 Tablespoons fresh lime juice
¼ cup fresh cilantro, chopped

To serve:

3 cups cooked rice  


Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. Remove shrimp from skillet and transfer to a plate. Set aside.

In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.

Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.

Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.

Stir in the spinach and simmer until wilted, approximately 2 minutes. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!

Up close view of soup
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Enjoy a quick-to-table, flavorful Thai-Inspired Coconut Shrimp Soup. Ready in 30 minutes and serves 4!

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