Punchy Coconut Milk Soup with Shrimp

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A creamy and spicy soup featuring succulent shrimp in a vibrant coconut milk and tomato broth, infused with curry and turmeric. This Nigerian-inspired soup recipe, ready in about 40 minutes, brings together shrimp, vegetable oil, onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 320 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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, peeled and deveined shrimp
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1, chopped red bell pepper
• 1, chopped green bell pepper
• 1 cup coconut milk
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• to taste salt
• to taste black pepper
• 1/4 cup, chopped cilantro
• 2, cut into wedges lime

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until softened.
2. Step 2: Stir in 1 chopped red bell pepper and 1 chopped green bell pepper, then cook for 5 minutes until peppers are tender.
3. Step 3: Add 1 tbsp curry powder, 1/2 tsp turmeric, and 1/2 tsp cayenne pepper, then cook for 1 minute until fragrant.
4. Step 4: Pour in 1 cup coconut milk and 1 can diced tomatoes, then stir in 2 cups vegetable broth. Bring to a gentle simmer and cook for 10 minutes.
5. Step 5: Add 1 lb shrimp and simmer for 5-7 minutes until shrimp turn pink and opaque.
6. Step 6: Season with salt and black pepper to taste. Garnish with 1/4 cup chopped cilantro and serve with lime wedges.