Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime
A fragrant and creamy Thai-inspired coconut curry soup loaded with tender shrimp, aromatic herbs, and a zesty lime finish. This thai-inspired soups (gluten free) ready in about 35 minutes pairs large, peeled and deveined shrimp, (14 oz) full-fat coconut milk, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb large, peeled and deveined shrimp
- 1 can (14 oz) full-fat coconut milk
- 3 cups chicken broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp finely grated galangal or ginger
- 1, bruised and chopped lemongrass stalk
- 2 medium, thinly sliced shallots
- 1/4 cup chopped for garnish cilantro
- 1/4 cup for garnish fresh Thai basil leaves
- 1 small, thinly sliced (optional for heat) red chili
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot over medium heat, sauté 2 thinly sliced shallots and 1 tbsp finely grated galangal (or ginger) with 2 tbsp red curry paste for 2-3 minutes until fragrant and aromatic.
- Step 2: Add 3 cups chicken broth, 1 can (14 oz) full-fat coconut milk, and 1 bruised and chopped lemongrass stalk; bring to a simmer and cook gently for 10 minutes to infuse flavors.
- Step 3: Remove and discard the lemongrass stalk, then add 1 lb peeled and deveined large shrimp to the pot. Simmer for 3-4 minutes until shrimp turn pink and are cooked through.
- Step 4: Stir in 1 tbsp fish sauce and 2 tbsp fresh lime juice; adjust seasoning to taste.
- Step 5: Ladle soup into bowls and garnish each with 1/4 cup chopped cilantro, 1/4 cup fresh Thai basil leaves, and optional 1 thinly sliced small red chili for extra heat.
Frequently asked questions
How long does Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) full-fat coconut milk from drying out.
Can I substitute ingredients in Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Thai Coconut Curry Soup with Shrimp and Lime gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
