Serious Coconut Curry Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A bold, aromatic soup with a serious balance of coconut cream, spices, and tender vegetables for a rich, complex flavor profile. This thai-inspired soups ready in about 70 minutes pairs coconut milk, shrimp, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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

• 2 cans (14 oz each) coconut milk
• 1 lb shrimp
• 1 medium onion
• 3 cloves garlic
• 1 tbsp ginger
• 1 medium carrot
• 1 stalk celery
• 2 stalks lemon grass
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 2 tbsp coconut oil
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Step 1: Dice onion, carrot, celery, and ginger. Mince garlic. Heat coconut oil in a large pot over medium heat. Sauté onions until translucent, then add garlic, ginger, and lemongrass. Cook for 2 minutes until fragrant.
2. Step 2: Stir in turmeric, cumin, and coriander. Add shrimp and cook for 2 minutes until pink. Add coconut milk, carrot, celery, salt, and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 minutes until vegetables are tender.
3. Step 3: Puree the soup with an immersion blender until smooth. Garnish with fresh cilantro and serve with rice.