Thai Red Curry Shrimp Soup with Spinach & Lime

Time Breakdown

• Prep Time: 8 minutes

• Cook Time: 12 minutes

• Total Time: 20 minutes

• Inactive Time (simmering): 5 minutes

Ingredients (Serves 4)

• 1 lb (450g) large raw shrimp, peeled and deveined (tails optional)

• 2 tbsp Thai red curry paste

• 4 cups (950 ml) low-sodium chicken or vegetable broth

• 1 can (13.5 oz / 400 ml) full-fat coconut milk

• 4 oz (115g) cremini mushrooms, sliced

• 1 red bell pepper, thinly sliced

• 3 cups fresh spinach (or baby kale)

• 3 kaffir lime leaves (or 1 tbsp lime zest)

• 2 tbsp fish sauce (use tamari or coconut aminos for vegetarian)

• 1 tbsp coconut sugar (or brown sugar)

• 2 tbsp fresh lime juice (about 1 large lime)

• 1 stalk lemongrass, smashed and cut into 2-inch pieces (or 2 tsp lemongrass paste)

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• Optional garnish: fresh cilantro, Thai basil, sliced red chili, lime wedges

Instructions

1. Sauté the aromatics (Intensity: Low | 2 min)
Heat a large pot or Dutch oven over medium heat. Add 1 tbsp coconut oil (or neutral oil). Stir in the red curry paste, garlic, ginger, and lemongrass. Cook for 1 minute until fragrant – the paste will darken slightly and become very aromatic.

2. Build the broth (Intensity: Low | 3 min)
Pour in the chicken broth while scraping the bottom of the pot to release any stuck paste. Add the coconut milk, fish sauce, coconut sugar, and lime leaves (or zest). Stir to combine. Bring to a gentle simmer.

3. Simmer the vegetables (Intensity: Low | 5 min)
Add the sliced bell pepper and mushrooms. Simmer for 4–5 minutes until the peppers soften slightly but still have a bite. Remove the lemongrass stalks and lime leaves (they’ve given their flavor).

4. Cook the shrimp (Intensity: Medium | 2 min)
Increase heat to medium-high. Add the shrimp in a single layer. Cook for 1½–2 minutes, until they turn pink and curl into a “C” shape (do not overcook or they become rubbery). Stir gently.

5. Wilt the spinach & finish (Intensity: Low | 1 min)
Turn off the heat. Stir in the fresh spinach and lime juice. The residual heat will wilt the spinach in about 30 seconds. Taste and adjust: more fish sauce for salt, more lime for brightness, or a pinch of sugar if too spicy.

6. Garnish & serve
Ladle into bowls. Top with fresh cilantro, Thai basil, and sliced red chili if desired. Serve immediately with lime wedges on the side.

Nutrition (Per Serving – 1 bowl, approx. 1.5 cups)

*Calculated using full-fat coconut milk and 4 servings. Values are estimates.*