A fragrant, creamy Thai red curry shrimp soup featuring a rich coconut broth balanced with fresh spinach, red chilies, and a bright splash of fresh lime juice.

📋 Quick Summary

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: ~25 minutes

• Servings: 4 bowls

• Dietary Profile: Gluten-Free, Dairy-Free, Low-Carb / Keto-Friendly

🛒 Ingredients

Soup Base

• 1 tbsp coconut oil or neutral cooking oil

• 1 medium shallot, finely diced

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2–3 tbsp Thai red curry paste (adjust to taste/heat preference)

• 4 cups low-sodium chicken or vegetable broth

• 1 can (13.5 oz / 400 ml) full-fat coconut milk

• 1 tbsp fish sauce

• 1 tsp coconut sugar or brown sugar (optional, for balance)

Protein & Vegetables

• 1 lb (450g) large shrimp, peeled and deveined (tail-on or tail-off)

• 3 cups fresh baby spinach leaves

• 1 red chili or red bell pepper, sliced into thin strips

Garnish & Finishing

• 1–2 fresh limes, cut into wedges (plus 1 tbsp fresh lime juice)

• 1/4 cup fresh cilantro or Thai basil leaves, chopped

🥣 Step-by-Step Instructions

1. Sauté Aromatics: Heat coconut oil in a large pot or Dutch oven over medium heat. Add diced shallot, garlic, and ginger. Cook for 1 to 2 minutes until fragrant and softened.

2. Bloom Curry Paste: Add the Thai red curry paste and stir continuously for 1 minute to release the aromatic oils and enhance flavor depth.

3. Simmer Broth: Pour in chicken/vegetable broth, coconut milk, fish sauce, and sugar (if using). Bring to a gentle boil, then reduce heat to low and simmer for 5–7 minutes to let the flavors meld.

4. Cook Shrimp: Add the sliced red chili/bell pepper and peeled shrimp to the simmering broth. Cook for 3 to 4 minutes until the shrimp turn pink and opaque. Avoid overcooking.

5. Wilt Spinach & Finish: Turn off the heat. Stir in the fresh baby spinach leaves and 1 tablespoon of fresh lime juice. The heat from the soup will instantly wilt the spinach.

6. Serve: Ladle into bowls and serve immediately with fresh lime wedges, extra sliced chilies, and chopped cilantro or Thai basil on top.

💡 Chef’s Tips & Notes

• Creaminess: Full-fat canned coconut milk provides the velvety texture seen in authentic Thai soups. Light coconut milk can be used, but the broth will be thinner.

• Heat Control: Different brands of red curry paste vary in spice level (e.g., Mae Ploy is spicier than Thai Kitchen). Start with 2 tablespoons and adjust according to taste.

• Serving Suggestion: Enjoy on its own as a low-carb soup or serve over jasmine rice, rice noodles, or cauliflower rice for a heartier meal.