Thai Red Curry Shrimp Soup with Spinach & Lime

Thai Red Curry Shrimp Soup with Spinach & Lime

A fragrant, creamy, and slightly spicy Thai-inspired soup featuring shrimp, coconut milk, red curry paste, fresh spinach, and bright lime juice.

Ingredients (Serves 4)

Main Ingredients

• 450 g (1 lb) shrimp, peeled and deveined
• 1 tablespoon vegetable oil or coconut oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2–3 tablespoons Thai red curry paste
• 400 mL (1 can) coconut milk
• 3 cups seafood or chicken broth
• 2 cups fresh spinach
• 1 red bell pepper, thinly sliced
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• Juice of 2 limes

Optional Garnishes

• Fresh cilantro
• Sliced green onions
• Red chili slices
• Lime wedges
• Toasted sesame seeds

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Instructions

Step 1: Prepare the Base

1. Heat the oil in a large pot over medium heat.
2. Add the onion and cook for 3–4 minutes until softened.
3. Stir in garlic and ginger; cook for 30 seconds until fragrant.
4. Add the red curry paste and cook for 1–2 minutes, stirring constantly to release its aroma.

Step 2: Build the Soup

1. Pour in the coconut milk and stir until the curry paste is fully incorporated.
2. Add the broth, fish sauce, and brown sugar.
3. Bring to a gentle simmer.

Step 3: Add Vegetables

1. Add the sliced bell pepper.
2. Simmer for 5–7 minutes until slightly tender.

Step 4: Cook the Shrimp

1. Add the shrimp to the simmering soup.
2. Cook for 2–4 minutes, or until the shrimp turn pink and opaque.

Step 5: Finish with Spinach and Lime

1. Stir in the spinach and cook for 1 minute until wilted.
2. Remove the pot from the heat.
3. Stir in the fresh lime juice.

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Serving

Ladle into bowls and garnish with cilantro, green onions, and extra lime wedges. Serve with:

• Steamed jasmine rice
• Rice noodles
• Crusty bread

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Tips

• For extra heat, add sliced Thai chilies or more red curry paste.
• For a richer soup, use full-fat coconut milk.
• Mushrooms, baby corn, or snap peas make excellent additions.
• Avoid overcooking the shrimp, as they can become rubbery.

Nutrition (Approximate Per Serving)

• Calories: 320–380
• Protein: 24–28 g
• Carbohydrates: 8–12 g
• Fat: 20–25 g

The combination of creamy coconut milk, aromatic red curry, tender shrimp, fresh spinach, and tangy lime creates a balanced soup that’s rich in flavor yet light enough for a weeknight meal. 🍤🥥🍋🌿