Red Curry Soup
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This Easy Red Curry Soup made with coconut milk, red curry, and fresh veggies is one of my very very very favorite quick meals.
Heck, shrimp curry is just plain one of my favorite recipes. Bonus points for being quick. The flavor is on point, the vegetables are crunch and yummy, the shrimp adds the perfect amount of sweetness and protein.
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I just can’t gush enough about this Shrimp Curry made with coconut milk and red Thai curry spices. My kids even like it. Which, I honestly can’t decide whether that’s good or bad since it means I have to share. Even the two year old gets in on a bowl of curry!
Red Curry Soup
Red Curry Soup
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Red Curry Soup Ingredients
- 1 can coconut milk
- 1 tablespoon fish sauce
- 4 ounces red curry paste
- 4 cups chicken stock or broth
- 3 small bell peppers, cut into strips
- 8 ounce package fresh sugar snap peas
- 1 cup sliced carrots
- 1 pound fresh shrimp
- optional: cooked white rice
Red Curry Soup Directions
- Bring coconut milk, fish sauce, curry paste and chicken stock to a low rolling boil.
- Add vegetables and cook covered approximately 2 – 3 minutes, until carrots are becoming tender but not soft.
- Add shrimp and stir frequently until shrimp is cooked through, remove from heat.
- Serve immediately and enjoy!
Quick Curry Recipe
If you’ve never made Thai food, this Shrimp Curry is the perfect place to start. It all comes together in a few minutes, and is nearly impossible to mess up. It’s not spicy (although you could totally add some peppers if you wanted!) and my kids really do gobble it up.
Traditionally red curry is served over rice, but you can enjoy it as soup (that’s what I usually do) or rice noodles. Even potato!
Shrimp in Red Curry
Feel free to use whatever protein you like, but my strong suggestion is shrimp. Because, shrimp! If I’m in a big rush, I like to get mine already peeled (who has time?!). If you go with pre-cooked, that works too, just make sure you’re adding it right at the end and only long enough to heat through.
I’d be so sad if your shrimp ended up over cooked. I’m sad just thinking about it!
You can also also pick up pre-sliced veggies. I’m partial to green and red bell pepper, carrots, and snow peas, but by all means – if you want to try something else, go for it! And do please leave a comment letting us know what you tried! I strongly suggest using fresh vegetables over frozen.
Nothing against frozen veggies (big love to the frozen veggies, I wouldn’t make it through a lot of dinners without them!), but part of this recipe’s appeal is that the veggies are only cooked a short time, so they’re still crispy and have great texture. *crunch = love*
More Shrimp Recipes
- Coconut Shrimp
- Shrimp and Grits
- Honey Garlic Shrimp
- Best Shrimp Marinade
- Shrimp Scampi
- See all our easy shrimp recipes!
Other Awesome Curry Recipes
- Pumpkin Curry Soup Recipe
- Sweet Potato Curry Soup Recipe
- Ground Beef Curry Stroganoff
- Curry Mustard Sauce Recipe
- See all our recipes made with curry!
Suggested Tools
- 6.5 Quart dutch oven – This enameled cast iron dutch oven can go from stove top to oven, and look beautiful doing it. Perfect for chilis, roasts, breads, and stews. Mine is yellow, what color will you choose?
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How to Make Shrimp Curry
Red Curry Soup Recipe
Ingredients
- 1 can coconut milk ~ 15 ounces
- 1 tablespoon fish sauce
- 4 ounces red curry paste
- 4 cups chicken stock or broth
- 3 small bell peppers cut into strips
- 8 ounce package fresh sugar snap peas
- 1 cup sliced carrots
- 1 pound fresh shrimp
- optional: cooked white rice
Instructions
- Bring coconut milk, fish sauce, curry paste and chicken stock to a low rolling boil.
- Add vegetables and cook covered approximately 2 - 3 minutes, until carrots are becoming tender but not soft.
- Add shrimp and stir frequently until shrimp is cooked through, remove from heat.
- Serve immediately and enjoy!
Notes
Nutrition
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Red Curry Soup
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This Red Curry was originally a partnered article with Fresh From Florida.
6.1.16
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Made this soup today. It is fantastic. Put it over rice. This is a keeper recipe
Um…coconut milk…not included with ingredients, but is in the ‘Directions’. How much? What kind? Looks like a great recipe!
oh my goodness! we recently moved things over to a new recipe card and i must have missed that. fixed now! one can (about 15 ounces). I prefer full fat, but it can be made with low fat as well 🙂
Love this idea! Looks so delicious and I can’t wait to try!
A new go-to for busy nights. Thanks for this quick and delicious meal!