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Thai Shrimp Curry Soup

shrimp in red curry with spiralized zucchini and vegetables
Course: Main Course, Soup
Cuisine: asian, thai
Keyword: red curry, soup, thai
Servings: 6 servings


  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1/2 tbsp ginger paste or 1 inch minced fresh ginger
  • 1 (12oz) pkg frozen shrimp or 3/4 lb fresh shrimp. Peeled and deveined.
  • 2 tbsp red curry paste
  • 1 can full fat coconut milk
  • 1 cup chicken broth
  • 1 cup snap peas
  • 1 bell pepper sliced
  • 1 large carrot cut into thin sticks
  • 1 large zucchini spiralized
  • 2 lemongrass stalks optional
  • olive oil
  • salt & pepper to taste
  • cilantro to top with
  • lime to top with


  • In dutch oven or pot heat olive oil over medium heat and add onion, garlic, and ginger. Saute until onions start to soften.
  • Add curry paste into onion mixture, add shrimp, stir to combine.
  • Add coconut milk and broth, stir until fully incorporated.
  • Reduce heat to medium low, add lemongrass and all of the vegetables except zucchini. Cover and simmer for 15 minutes until vegetables are tender. Remove lemongrass.
  • Add zucchini when ready to serve to avoid over cooked zucchini.
  • Serve with cilantro, lime juice, and your favorite hot sauce.