Rainy Season Coconut Curry Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A warming, aromatic coconut curry soup with shrimp and vegetables, ideal for gloomy days when the forecast predicts steady rain. This thai-inspired soups ready in about 27 minutes pairs (13.5 oz) Coconut milk, peeled and deveined Shrimp, Kaffir lime leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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 can (13.5 oz) Coconut milk
• 8 oz, peeled and deveined Shrimp
• 4 Kaffir lime leaves
• 1 tbsp, minced Ginger
• 2 cloves, minced Garlic
• 1/2 cup, thinly sliced Red bell pepper
• 1/2 cup, cut into 1-inch pieces Green beans
• 1 tbsp Fish sauce
• 1 tbsp Lime juice
• 1/4 tsp Kosher salt
• 1/4 tsp Red pepper flakes

Instructions

1. Step 1: In a large pot, combine 1 can coconut milk, minced ginger, minced garlic, and 4 kaffir lime leaves. Bring to a gentle simmer over medium heat, stirring occasionally for 5 minutes to infuse flavors.
2. Step 2: Add sliced red bell pepper and green beans, then cook for 5 minutes until vegetables begin to soften.
3. Step 3: Stir in 1 tbsp fish sauce, 1/4 tsp kosher salt, and 1/4 tsp red pepper flakes. Simmer for 2 more minutes.
4. Step 4: Add shrimp to the pot and cook for 3-4 minutes until shrimp turn pink and opaque, stirring gently.
5. Step 5: Remove pot from heat, discard kaffir lime leaves, and stir in 1 tbsp lime juice.
6. Step 6: Taste and adjust seasoning with additional fish sauce or lime juice if needed. Serve immediately while hot.