Velveted Coconut Curry Soup with Shrimp
Creamy, aromatic coconut curry soup with plump shrimp, finished with a touch of lime for bright, refreshing depth. This thai-inspired soups ready in about 27 minutes pairs (13.5 oz) coconut milk, peeled and deveined shrimp, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 can (13.5 oz) coconut milk
- 12 oz, peeled and deveined shrimp
- 2 tsp curry powder
- 3 cloves, minced garlic
- 1 tbsp grated ginger
- 1/2 cup, thinly sliced red bell pepper
- 2 cups spinach
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1 tbsp coconut oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat coconut oil in a large pot over medium heat. Add curry powder and cook for 1 minute until fragrant, stirring constantly.
- Step 2: Add garlic and ginger, sautéing for 1 minute until golden. Stir in bell pepper and cook for 3 minutes until softened.
- Step 3: Pour in coconut milk and bring to a gentle simmer, stirring occasionally. Add fish sauce and simmer for 5 minutes.
- Step 4: Add shrimp and cook for 2-3 minutes until pink and opaque, stirring gently.
- Step 5: Stir in spinach and cook until wilted, about 1 minute. Remove from heat and stir in lime juice until fully incorporated.
Frequently asked questions
How long does Velveted Coconut Curry Soup with Shrimp take to make?
Total time is about 27 minutes (15 min prep + 12 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 Velveted Coconut Curry Soup with Shrimp?
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 (13.5 oz) coconut milk from drying out.
Can I substitute ingredients in Velveted Coconut Curry Soup with Shrimp?
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 Velveted Coconut Curry Soup with Shrimp 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.
What goes well with Velveted Coconut Curry Soup with Shrimp?
Thai soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
