Quick Coconut Shrimp Soup (Printer-Friendly)
Creamy coconut, shrimp, and zucchini meet fresh herbs for a warm, 20-minute bowl packed with flavor and comfort.
# List of Ingredients:
→ Soup Base
01 -
13.5 ounces canned full-fat coconut milk
02 -
1 1/2 teaspoons red curry paste
03 -
2 kaffir lime leaves or 1 stalk lemongrass, smashed
→ Seafood
04 -
10 ounces raw medium shrimp, peeled and deveined
→ Vegetables
05 -
1 medium zucchini, cut into 1/2-inch chunks
→ Finishing Touch
06 -
1/4 cup fresh cilantro leaves, roughly chopped (optional)
# Preparation Steps:
01 -
Cut zucchini into 1/2-inch pieces, thaw shrimp completely if using frozen, and roughly chop cilantro leaves. Set all ingredients within reach.
02 -
In a medium saucepan, combine coconut milk and red curry paste. Whisk over medium-high heat until curry paste is fully dissolved and the mixture is smooth and evenly colored.
03 -
Add kaffir lime leaves (or lemongrass) to the coconut curry mixture. Add the shrimp and cook gently, stirring occasionally, for 2 to 3 minutes or until the shrimp are pink and opaque.
04 -
Stir in zucchini pieces and cook for one additional minute to retain their crunch. Immediately remove saucepan from heat.
05 -
Discard lime leaves or lemongrass. Ladle soup into bowls and garnish with chopped cilantro if desired. Serve immediately.
# Additional Suggestions:
01 -
Use full-fat coconut milk for maximum creaminess; light coconut milk may result in a thinner broth.
02 -
Do not overcook shrimp; they are done as soon as they turn pink and curl.
03 -
Fresh herbs elevate the dish and add a bright flavor contrast to the creamy soup.
04 -
For citrus notes, substitute lime leaves with 1 1/2 teaspoons lime zest if unavailable.