spicy shrimp soup recipe

Written ByJenny Smyth Posted on
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The Best spicy shrimp soup recipe

I’m so excited to share this spicy shrimp soup recipe with you all! This dish is a staple in many Asian cuisines, and I’ve adapted it to make it easy to prepare at home.

The combination of succulent shrimp, aromatic vegetables, and spicy seasonings is absolutely divine. My family loves it when I serve this soup for dinner, and it’s also a great option for a quick lunch or as a side dish for gatherings.

One of the best things about this recipe is that it’s incredibly versatile – you can adjust the level of spiciness to suit your taste, and add or remove ingredients to suit your dietary needs. Plus, the health benefits of this soup are numerous – the shrimp provides a boost of protein, while the vegetables add fiber and vitamins.

I’ve been making this recipe for years now, and it never fails to impress my loved ones. Whether you’re looking for a new dinner idea or just want to spice up your meal routine, this spicy shrimp soup recipe is a great choice.

Spicy Shrimp Soup

4.6 from 1515 votes

A bold and aromatic soup featuring succulent shrimp in a spicy, coconut-infused broth. This dish balances heat with creamy richness for a comforting meal.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 tablespoon vegetable oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
4 cups chicken or vegetable broth
1 can (14 oz) coconut milk
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Shrimp and Garnish

1 pound large shrimp, peeled and deveined
1 cup sliced mushrooms
1 red bell pepper, thinly sliced
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1 fresh red chili, sliced (optional)

👨‍🍳Directions

1Heat vegetable oil in a large pot over medium heat.
2Add diced onion and cook until softened, about 3 minutes, stirring occasionally.
3Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4Add red curry paste to the pot and cook for 1 minute, stirring constantly to coat the aromatics.
5Pour in chicken broth and bring to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes to blend flavors.
6Stir in coconut milk, fish sauce, lime juice, brown sugar, salt, and black pepper.
7Add sliced mushrooms and red bell pepper, then simmer for 5 minutes until vegetables are tender.
8Add shrimp to the pot and cook for 3 to 4 minutes until they turn pink and opaque, stirring gently.
9Remove from heat immediately to avoid overcooking the shrimp.
10Ladle soup into bowls and garnish with sliced green onions, chopped cilantro, and fresh red chili if desired.
11Serve hot with lime wedges on the side.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 12g❤️Cholesterol: 180mg🧂Sodium: 850mg🌾Total Carbs: 14g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For a milder soup, reduce red curry paste to 1 tablespoon. You can substitute shrimp with chicken or tofu for variation.

Watch Video Of How Spicy Shrimp Soup Works

I’m confident that you’ll love this spicy shrimp soup recipe as much as my family does! It’s perfect for busy weeknights or special occasions alike.

You can store any leftovers in an airtight container in the fridge for up to 3 days or freeze it for later use. Reheat by simmering gently over low heat until warmed through, then serve with steamed rice or noodles for a delicious meal.

❓ Frequently Asked Questions About Spicy Shrimp Soup

1. What type of shrimp should I use for this recipe?

I recommend using large or jumbo shrimp for this recipe, as they hold up well to the cooking process. You can also use frozen shrimp if fresh ones are not available. Just thaw them according to the package instructions before using.

2. Can I use any type of vegetable in this recipe?

While the recipe calls for specific vegetables like carrots and celery, feel free to experiment with other options like bell peppers or zucchini. Just adjust the cooking time accordingly.

3. How do I adjust the level of spiciness in this recipe?

If you prefer a milder flavor, reduce the amount of chili flakes or omit them altogether. For an extra kick, add more flakes or use hot sauce to taste.

4. Can I make this soup ahead of time?

Yes, you can prepare the ingredients and cook the soup up to a day in advance. Store it in an airtight container in the fridge until ready to serve.

5. Can I freeze this soup for later use?

Absolutely! Cool the soup completely before transferring it to an airtight container or freezer-safe bag. Label and store in the freezer for up to 3 months.

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