Pin it
Found this recipe while craving something that'd warm me up but not weigh me down. It's like a warm hug in a bowl - all that coconut milk and curry, with tender shrimp swimming in the most amazing broth. After tweaking the spices just right, it's become our favorite healthy comfort food.
First time I made this, everyone kept asking for more broth to pour over their rice. Now I always make extra sauce.
What You'll Need
- Fresh shrimp: Peeled and deveined
- Coconut milk: Full fat works best
- Red curry paste: Thai Kitchen brand
- Fresh ginger: Worth grating
- Fresh garlic: Lots of it
- Baby spinach: Whole bag
- Fresh mushrooms: Sliced thin
- Fresh lime: For brightness
- Fish sauce: Just a touch
- Fresh cilantro: For serving
Pin it
Want me to walk you through how to make this bowl of comfort?
Creating Soup Magic
- Base Building:
- Start with your aromatics - get those shallots, garlic, and ginger going in a bit of oil. When that ginger hits the pan, your kitchen starts smelling amazing. Let them get soft and fragrant - don't rush this part.
- Curry Love:
- Add that red curry paste and let it cook for a minute. This is where the magic starts - it needs to hit the heat to wake up all those spices. When your whole kitchen smells like a Thai restaurant, you're doing it right.
- Broth Dreams:
- Pour in your coconut milk and broth slowly, scraping up all those good bits from the bottom. Add your fish sauce and tamari - just a splash of each. Let it simmer until everything gets friendly.
- Finishing Touch:
- When your broth is perfect, add those shrimp and veggies. They don't need long - just until the shrimp turn pink and the spinach wilts. That squeeze of lime at the end changes everything.
First try, I rushed the base and missed out on all that flavor. Now I know good soup takes time - but not too much time.
Serving This Beauty
I love serving this over jasmine rice to soak up all that amazing broth. Put out extra lime wedges, fresh cilantro, and maybe some sriracha for heat lovers. Some people like extra fish sauce at the table - it's like salt for Thai food. For parties, I'll set up a little garnish station so everyone can make their bowl perfect.
Playing Around
Over time, I've tried different versions. Sometimes I'll add baby corn or snow peas. A handful of bean sprouts on top adds nice crunch. My vegetarian friends make it with tofu instead of shrimp. For extra heat, I'll throw in some Thai chilies - just warn people first!
Keeping Fresh
The soup base keeps well for about three days in the fridge, but I'd cook fresh shrimp each time. The coconut milk might separate when cold - don't worry, it'll come back together when you heat it up. Just warm it gently and maybe add a splash of broth if it's too thick.
Pin it
You know what makes this soup special? It's like a mini vacation in a bowl. Perfect for when you want something that feels indulgent but still makes your body happy. Sometimes the best recipes are the ones that comfort and nourish at the same time.
Frequently Asked Questions
- → How spicy is this soup?
- Adjust curry paste amount to control heat level.
- → Can I use light coconut milk?
- Full fat recommended for best creamy texture.
- → What can I substitute for fish sauce?
- More tamari/soy sauce, though flavor will differ.
- → Can I add other vegetables?
- Yes, bell peppers or snow peas work well.
- → Is this soup gluten-free?
- Yes, when using tamari instead of soy sauce.