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Thai Curry Shrimp Soup

bustling grace
A hearty, savory, thai inspired shrimp soup
Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine Thai
Servings 6
Calories 385 kcal


  • 1 tbsp oil
  • 1 medium-large onion diced
  • 2 tbsp minced garlic
  • 1 bunch cilantro
  • 1 lb mushrooms I prefer white button mushrooms
  • 1 small bag of shredded carrots slicing your own baby carrots would work as well
  • 1 lb shrimp
  • 2 13.5oz cans of coconut milk
  • 1 qt vegetable or chicken broth water will work as well, it'll just require extra salt/seasoning
  • 2 tbsp fish sauce
  • 2 tbsp each of red and green thia curry paste if you're not a fan of spicy food, start with 1 tbsp of each
  • 2 tbsp red chili garlic sauce/paste
  • salt and pepper to taste
  • juice of one lime


  • Start by heating oil in a large pot. I use a 7qt oval dutch oven.
  • While oil is heating, dice onions. When finished, add diced onions and carrots to pot and saute until soft.
  • As onions and carrots saute, thinly slice mushrooms and chop cilantro.
  • Once onions and carrots are sauteed and soft, add in broth, coconut milk, and remaining ingredients except for shrimp.
  • Bring everything to a simmer/soft boil for about 20 minutes, then add in shrimp. Continue cooking for an additional 10 minutes or until the shrimp are thoroughly cooked.
  • Serve over thai vermicelli rice noodles (our favorite!) rice, or any asian pasta. Ramen would work wonderfully, too. Or serve as is for a keto/low carb/whole 30.
Keyword asian food, asian inspired, thai, thai food