This Coconut Curry Soup is a warm, comforting bowl of goodness infused with bold Thai-inspired flavors.
With juicy shrimp, crunchy veggies, and silky coconut milk, it strikes the perfect balance of creamy and zesty.
Packed with protein, fiber, and heart-healthy fats, it’s both nourishing and satisfying.
Quick to make in under an hour, it’s an ideal choice for busy weeknights, meal prep, or whenever you crave something cozy yet wholesome.
Coconut Curry Soup
Equipment
- 1 Zester
- 1 Citrus Juicer
- 1 Large saucepan
Ingredients
- 2 teaspoons vegetable oil
- 1 medium lime divided (1 teaspoon zest + 1 tablespoon juice + wedges for serving)
- 1 medium onion sliced
- 2 tablespoons Thai red curry paste
- 1 ½ tablespoons fresh ginger minced
- 4 cloves garlic minced
- 4 cups chicken broth
- 14 ounces full-fat coconut milk do not use light/low fat
- 1 ½ tablespoons fish sauce
- ¾ cup mushrooms sliced
- 1 red bell pepper thinly sliced
- 8 ounces medium shrimp peeled and deveined (or 2 cups cooked chicken)
- 4 ounces medium rice noodles cooked
- Fresh herbs cilantro, Thai basil, or mint for garnish
Instructions
- Prepare the Lime Zest and Juice: Start by washing the lime thoroughly. Using a fine zester or microplane, carefully remove about 1 teaspoon of zest from the lime, avoiding the bitter white pith underneath. Set this zest aside in a small bowl. Next, cut the lime in half and juice one half, reserving about 1 tablespoon of fresh lime juice. Keep the other half for serving as wedges at the end.
- Sauté the Aromatics: Place a large saucepan over medium heat and add 2 teaspoons of vegetable oil. Allow the oil to warm slightly until it shimmers but does not smoke. Add the sliced onion and gently sauté for about 4 minutes, stirring occasionally, until the onions become soft, translucent, and fragrant. This slow cooking brings out the natural sweetness of the onion, forming a flavorful base for the soup.
- Bloom the Curry Paste and Spices: Once the onions are softened, add 2 tablespoons of Thai red curry paste, 1 ½ tablespoons of freshly minced ginger, and 4 cloves of minced garlic to the pan. Stir continuously for about 2 minutes, allowing the spices and aromatics to bloom and release their vibrant flavors. You should notice a rich, fragrant aroma filling your kitchen.
- Add the Liquid Ingredients: Pour in 4 cups of chicken broth and 14 ounces of full-fat coconut milk into the saucepan, stirring gently to combine.Use your spoon to scrape up any flavorful brown bits that have stuck to the bottom of the pan from the sautéed aromatics — these bits add depth and richness to the soup. Then, add 1 ½ tablespoons of fish sauce, which brings a subtle umami kick, and the reserved lime zest. Stir everything together, ensuring the flavors are well incorporated.
- Simmer the Soup Base: Bring the soup to a gentle simmer over medium-low heat. Once it starts bubbling lightly around the edges, reduce the heat slightly and let it cook for about 15 minutes. This allows the coconut milk and broth to meld with the aromatics and curry paste, creating a creamy, flavorful base. During this time, the mushrooms will begin to soften and absorb the rich flavors.
- Add Vegetables and Noodles: After the initial simmer, add the thinly sliced red bell pepper and 4 ounces of pre-cooked medium rice noodles. Stir them gently into the soup and allow it to simmer for another 3 minutes. The noodles will continue to absorb the flavors while softening to the perfect texture. The bell peppers will retain a slight crunch, giving the soup a pleasing contrast.
- Cook the Protein: Add 8 ounces of raw shrimp (peeled and deveined) or 2 cups of cooked chicken to the simmering soup.Immediately turn off the heat and cover the saucepan with a lid. Let the soup rest for 5–6 minutes. The residual heat will gently cook the shrimp until pink and opaque or warm the chicken through, while the noodles finish softening.This step ensures the shrimp remain tender and the chicken stays juicy.
- Finish with Lime Juice: Remove the lid and stir in the tablespoon of reserved lime juice. This final touch brightens the soup and balances the creamy richness of the coconut milk. Taste the soup and adjust seasoning if needed — a little extra fish sauce or lime juice can enhance the depth of flavor.
- Serve and Garnish: Ladle the soup into individual bowls. Top each serving with a generous handful of fresh herbs, such as cilantro, Thai basil, or mint, to add vibrant color and a fresh herbal aroma. Serve with additional lime wedges on the side for anyone who enjoys a little extra citrus zing.
- Optional Tips for Leftovers: If storing leftovers, note that rice noodles may become soft or mushy. To prevent this, store the noodles separately or add them to individual servings instead of leaving them in the soup overnight. Reheat gently on the stove, stirring occasionally, and garnish with fresh herbs before serving.
Notes
- Use full-fat coconut milk for a creamy, rich texture; light versions will produce a thinner soup.
- Avoid overcooking shrimp; residual heat after turning off the stove will cook them perfectly.
- Fresh ginger and garlic elevate the flavor profile — powdered versions won’t give the same vibrant taste.
- For a thicker soup, mix 2 teaspoons of cornstarch with 2 teaspoons of cold water and stir into the simmering broth before adding noodles.
- Rice noodles continue to soften after cooking; adjust timing based on the brand and thickness.
- Leftover noodles can become mushy if stored in soup overnight; keep noodles separate and combine when reheating.
- Lime zest adds aromatic brightness, so be sure not to include the white pith, which tastes bitter.
Chef’s Secrets For Perfect Soup
The key to an exceptional coconut curry soup lies in layering flavors carefully.
Start by sautéing the onions slowly — this draws out natural sweetness that balances the heat of the red curry paste.
Blooming the ginger, garlic, and curry paste in oil before adding liquids releases essential oils, making the soup aromatic and deep in flavor.
Always add delicate proteins, like shrimp, at the very end and let the residual heat cook them; this prevents them from becoming rubbery.
A small amount of lime zest brightens the entire dish, while fish sauce subtly enhances the umami, creating a perfectly balanced soup.
Serving Suggestions For Maximum Enjoyment
Serve this soup hot with freshly chopped herbs, like cilantro, Thai basil, or mint, to provide a fresh, fragrant contrast to the creamy broth.
Pair it with a simple side of steamed jasmine rice or crusty bread for a complete meal.
For added texture, sprinkle lightly toasted cashews or peanuts on top.
This soup also works beautifully as a meal-prep option — keep noodles separate and reheat the soup gently on the stove, then combine just before serving.
A wedge of lime on the side allows each diner to adjust the citrus brightness to their preference.
Storage Tips For Best Results
Coconut curry soup stores well in an airtight container in the refrigerator for up to three days.
To maintain optimal texture, store the noodles separately and add them to individual servings when reheating.
Reheat gently over low heat, stirring occasionally, to prevent curdling of the coconut milk.
Freezing is possible, but the noodles may become too soft upon thawing, so freeze the soup base alone if you plan to store it longer.
Always add fresh herbs just before serving to retain their flavor and color.
Frequently Asked Questions
1. Can I substitute chicken for shrimp?
Yes! Cooked chicken works beautifully in this soup. Simply add it at the same stage you would add shrimp and allow it to warm through while the soup rests.
Avoid overcooking raw chicken — it should be tender and juicy.
2. Can I make this soup vegetarian or vegan?
Absolutely. Replace the chicken broth with vegetable broth and substitute fish sauce with soy sauce or tamari.
Use tofu or additional vegetables instead of shrimp or chicken to maintain protein content.
3. How do I prevent noodles from getting mushy?
Cook noodles separately or soak them according to package instructions before adding to the soup.
Add them to each serving individually rather than leaving them in the soup overnight to maintain texture.
4. Can I adjust the spice level?
Yes, adjust the heat by using less Thai red curry paste for a milder soup or adding more for extra spice. You can also remove seeds from the bell pepper to reduce heat.
5. Can I prepare this soup in advance?
You can prepare the broth, sautéed aromatics, and protein in advance. Store noodles separately and combine just before serving.
Reheat gently to maintain the delicate flavors and texture of shrimp or chicken.
