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Jan 29, 2016 By Stacie Hassing

Coconut Red Curry Shrimp Soup {Guest Blog by Real Food with Dana}

Dairy-Free
Egg-Free
Gluten-free
Grain-Free
Paleo
Whole30
Jump to Recipe

Today we’re sharing with you an insanely delicious curry inspired recipe from a fellow real food blogger and Instagram friend!

Coconut Red Curry Shrimp Soup | healthy soup recipes | healthy seafood recipes | paleo soup recipes | whole30 soup recipes | gluten-free soup recipes | dairy-free soup recipes || The Real Food Dietitians #whole30soup #glutenfreesoup #healthysoup

If you’re a curry fanatic like we are, you’re going to LOVE this recipe!

Meet Real Food with Dana!

Hey guys! Dana from Real Food with Dana here, and I’m pumped to be joining you on Jessica & Stacie’s blog today! If you’ve never met me before, let’s be friends. Not the totally creepy internet kind. Stacie and I met through the internet (well, Instagram) this past summer and we’re not creepy! I feel like if blogs could be related like family, ours would be. We both share a love for healthy, delicious recipes and teaching people how to live healthier happier lives. But most importantly for today…I want to let you guys in on a little part of that world: FOOD. And we’re talking not just regular ol’ food here, but really freaking delicious food. The kind that makes you feel amazing not only because it tastes insanely good, but because it’s chock full of real, whole ingredients that won’t make your insides feel like they want to implode if you have a gluten intolerance, other food sensitivities, or celiac disease like moi. That’s the whole reason I started Real Food with Dana in the first place: I wanted to prove to people that despite all these food allergies and health issues I had, I wasn’t going to let that stop me from cooking, eating, and showing other people how to cook taste-bud-gasmic (read: amazing) food. Sound good?

Okay. Let’s get to the Coconut Red Curry Shrimp Soup recipe already.

Coconut Red Curry Shrimp Soup | healthy soup recipes | healthy seafood recipes | paleo soup recipes | whole30 soup recipes | gluten-free soup recipes | dairy-free soup recipes || The Real Food Dietitians #whole30soup #glutenfreesoup #healthysoup

The inspiration for this Coconut Red Curry Shrimp Soup recipe came from one of the best restaurants in my town.

My best friends and I have been going there since we were little freshies in high school (so…more than 10 years now. nice.) We don’t actually go that often, maybe a few times a year, BUT. I have to be honest…I’ve ordered the exact same dish every single time I’ve gone. It’s a little insane. But this Coconut Red Curry Shrimp Soup is literally THAT. GOOD.

And then, a few years ago, disaster struck. In the form of me asking for the gluten-free menu. When I found out…the soup was NOT GLUTEN FREE. Let me explain the next chain of events as calmly as possible (as I appeared to the outside world, but my brain was about to explode). I asked the server what made the dish non-gluten free (or glutened, if you will), and she couldn’t really answer. So I’m guessing it’s the pesky soy sauce in there (even though they do serve GF soy sauce at the restaurant). Then, the rational side of my brain was like, “well…you haven’t really been feeling too great after you’ve eaten this dish, sometimes for a couple of days afterward, and you just didn’t want to admit it to yourself.” And the emotional side was all “NOOOOOOO WHY IS THIS HAPPENING TO ME I WANT TO CURL UP IN A BALL AND HIDE UNDER THE TABLE.” The struggle was SO real, you guys.

When I got home that night, I decided I was on a MISSION to recreate that soup so I could have it at home, no insides squirming around or feeling sick for days afterward necessary.

And I got it you guys, I got it. It only took me a few years to nail it. And now I’m sharing my Coconut Red Curry Shrimp Soup recipe with you!! Not to toot my own horn or anything here (okay, maybe just a little), but this soup is ON. POINT. It’s pretty too, right?! And oh. so. delicious. I can’t even, as the kids say these days. Hope you enjoy!

And if you want more recipes like this, come hang out with me on Real Food with Dana or check me out on Instagram! I love new friends. Just don’t be the totally creepy internet kind.

Are you ready to give this delicious Coconut Red Curry Shrimp Soup recipe a try? We sure are!

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Let's Get Cookin'

Coconut Red Curry Shrimp Soup {Guest Blog}

  • Author: Dana Monsees
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: Soup - Paleo - Whole30-friendly
Print Recipe
★★★★★ 4.9 from 10 reviews

Ingredients

  • ½ lb raw shrimp, peeled
  • 2 Tbsp coconut oil, divided
  • ½ medium onion, diced
  • 1 small head broccoli, chopped into florets
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 5 Tbsp Thai red curry paste*
  • 1 ½ cups chicken broth** (set aside ¼ cup)
  • 2 cans (13.5oz) full-fat coconut milk
  • 1 Tbsp fish sauce
  • 2 tsp lemongrass
  • 1 red pepper, de-seeded and sliced thin
  • ½ tsp sea salt + additional, to taste
  • fresh ground black pepper, to taste

For serving:

  • ¼ cup chopped scallions
  • 2 Tbsp chopped cilantro
  • ½ lime, sliced into 4 pieces
  • for serving: 1 batch Easy Oven Baked Cauliflower Rice or this stovetop cauliflower rice

Instructions

  1. If you’d like to serve the dish with Easy Oven-Roasted Cauliflower Rice, do that first. Prepare the cauliflower riceand pop it in the oven before you start on the soup. This soup is super quick to come together – make sure you have all your ingredients measured out, chopped and diced before you start, because it goes quickly!
  2. Combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
  3. Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
  4. In the same soup pan, heat the second Tbsp coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
  5. While the onions are cooking, steam the broccoli. I like to do this in the microwave so it’s super quick. Put the broccoli in a microwave-safe dish with about ¼ cup of your broth, put a top on it, and set the microwave for 5 minutes. Allow the dish to cool while you’re making the rest of the soup.
  6. After the onions are translucent (about 5-6 minutes), stir in the curry paste for about 30 seconds, then whisk in the mixture of coconut milk, broth, lemongrass, fish sauce, and ½ tsp sea salt, until well combined. Turn the heat to medium low and cook for about 5 minutes, then add in the red peppers and broccoli and turn the heat down to a simmer. Cook an additional 5 minutes.
  7. Taste to adjust salt and pepper. Finally, add the shrimp in just to warm them before you’re ready to serve.
  8. The cauliflower rice should be finished cooking in the oven, and lightly toasted by this point. Pull it out of the oven, and assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and scoop a bunch of cauliflower rice smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!

Notes

*Sometimes, I like it a little more spicy so I’ll add in an extra Tbsp of the curry paste!
**If you have it, you can substitute shrimp or seafood stock. Chicken broth is what I had on hand, so that’s what I used! You can also substitute another meat for the shrimp, just adjust the cooking time accordingly. My favorite substitute is leftover chicken thighs or pulled pork!

We’d love to know! What are your favorite curry dishes?

Coconut Red Curry Shrimp Soup Recipe: Pin it!
Coconut Red Curry Shrimp Soup | healthy soup recipes | healthy seafood recipes | paleo soup recipes | whole30 soup recipes | gluten-free soup recipes | dairy-free soup recipes || The Real Food Dietitians #whole30soup #glutenfreesoup #healthysoup

 

Dana’s Bio:

DanaDana Monsees is an Integrative Health Coach and the founder of Real Food with Dana, a food blog where she shares paleo-inspired recipes and nutrition tips with a side of sarcasm and Mean Girls quotes. As a health coach, Dana is dedicated to helping women discover health and happiness in their own skin with nourishing food and sustainable lifestyle changes. She is currently pursuing a Masters degree in Nutrition, working as a swim coach, training her new Brittany Spaniel puppy, Bella, and healing her own health challenges with real food and a paleo lifestyle, one delicious meal at a time.

 

 

This post may contain affiliate links which won’t change your price but will share some commission.

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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  1. Dallas says

    September 2, 2016 at 6:30 pm

    Not to get graphic, but I just made this and the fiance said the only thing that would make this better is if we *wink wink* while he was eating this soup. Could not stop raving about it!
    Disclaimer: had to nix the fish sauce and subbed chives for lemongrass.

    ★★★★★

    Reply
    • Jessica Beacom says

      September 3, 2016 at 8:49 am

      Hahahahahaha!!! That’s the best comment ever. And totally something my hubby would say!

      Reply
  2. Colette says

    January 7, 2017 at 6:35 pm

    This soup was AMAZING!! We’re on a 30 day Whole30 with a heavy soup emphasis and my husband said, “This is the best soup you’ve made yet!”. And I’ve made alot of soups!
    I halved the recipe, used a smidgen more than 2.5 Tbsp of red curry paste, switched up the red pepper for a yellow pepper (thought I had a red but didn’t). The cauliflower rice was a perfect addition to make it a whole meal. Thanks for this amazing ‘re-creation’!

    Reply
    • Jessica Beacom says

      January 7, 2017 at 7:06 pm

      Hey Colette!

      Thanks for sharing – so happy you loved this soup. Being a super soup-lover myself, I have to say that I agree with your hubby that this is one of THE BEST soups ever (thanks to our brilliant friend and fellow recipe creative, Dana, from Real Food with Dana)

      Reply
  3. Esther Dingli says

    January 15, 2017 at 6:00 pm

    This soup is superb. Totally amazing. Sip it slowly, so you can taste the marriage of the spices. I was reluctant to serve it to my husband, but he TOTALLY LOVED it. I will definitely make it again and again. Thank you

    ★★★★★

    Reply
    • Stacie Hassing says

      January 19, 2017 at 6:20 pm

      So great to hear you enjoyed this recipe. Comments like this always makes us feel good! Thanks for sharing! 🙂

      Reply
  4. Andrea says

    February 1, 2017 at 11:44 am

    I am so excited to make this recipe tonight! Thank you!

    Reply
    • Stacie Hassing says

      February 4, 2017 at 8:54 am

      You’re so welcome! I hope you enjoyed it 🙂

      Reply
  5. Jack Del Rio says

    March 3, 2017 at 9:16 am

    All this needs is some acidity preferably juice and zest of 1 lime.

    Reply
    • Jessica Beacom says

      March 3, 2017 at 9:35 am

      Totally agree! I’m all about squeezing copious amounts of lime on my curry and just about everything else – but didn’t think to add lime zest. Great call!

      Reply
  6. Lisa says

    May 7, 2017 at 4:59 pm

    So there’s this little Asian restaurant in my town that serves a Thai coconut curry soup.. And I’ve really missed it ever since I started eating low carb. This reminded me a lot of it, but your recipe is so much better. I will make this again and again, thank you so much!

    ★★★★★

    Reply
    • Jessica Beacom says

      May 7, 2017 at 7:21 pm

      Hi Lisa,

      Wow! That’s such a great compliment – thank you and enjoy!

      Reply
  7. Emily says

    September 19, 2017 at 9:17 pm

    I tried this when I was doing my first Whole30. I’m on my second Whole30 now and let me just say, this recipe is LIFE-CHANGING! This is seriously my favorite meal ever. My husband is super picky and he loves it, too! Thank you so much for posting!!

    ★★★★★

    Reply
    • Jessica Beacom says

      September 20, 2017 at 3:01 pm

      Hi Emily,

      Wow, life-changing! We love hearing this and quite frankly, we’d have to agree. It’s amazing.

      Reply
  8. Marie Celestin says

    November 29, 2017 at 1:33 am

    I made this for Thanksgiving Dinner and had to quadruple the recipe to feed the family and oh wow!!! It was a hit, so much so that I’m am now being harassed by my family to make several batches for them ???? not sure how I feel about that. But anywhos thank you so much for posting this!!!

    Reply
    • Jessica Beacom says

      December 8, 2017 at 7:49 pm

      Hi Marie,

      I’m so glad this soup was such a hit! Maybe invite your family to help you make it so they can make their own and stop harassing you? 😉

      Reply
  9. Renee says

    January 6, 2018 at 9:21 pm

    This soup is my new favorite – LOVE IT!!! Comfort food at it’s best, only BETTER because I can make it myself!

    This soup tasted this fabulous even though I was missing a couple of important ingredients, such as fish sauce and garlic, and I subbed miso soup for chicken broth. Can’t wait to make it again for friends WITH all the ingredients! Better wear well-laced shoes when you eat this soup because it will KNOCK YOUR SOCKS OFF!

    With warm appreciation for your sharing of this devine dish,
    Renee

    ★★★★★

    Reply
    • Stacie Hassing says

      January 7, 2018 at 7:40 am

      Comfort food made healthy for the win! We hope your friends enjoy the soup, too!

      Reply
  10. Nikki says

    January 12, 2018 at 7:34 am

    Would you happen to have the macros breakdown? Calories, Fats, Carbs, Protien?

    Reply
    • Jessica Beacom says

      January 12, 2018 at 9:33 am

      Hi Nikki,

      We don’t have those calculated but you can easily calculate them using MyFitnessPal. Just use the ‘Recipes’ function under ‘Food’ and cut and paste the URL from this page and it will automatically import and calculate the macros for you. Hope that helps!

      Reply
  11. Tanya says

    June 7, 2018 at 9:51 am

    Can I substitute using chicken? If so, will the ingredient measurements increase? Thanks.

    Reply
    • Stacie Hassing says

      June 9, 2018 at 7:05 pm

      Feel free to substitute chicken! That will work just fine. The rest of the ingredient can remain the same. Enjoy!

      Reply
  12. Hilary says

    June 24, 2018 at 9:37 pm

    This came out muy excelente and my family enjoyed it too. I didn’t overcook anything either! I am going to keep this recipe, and share it with my mom too!

    Reply
    • Stacie Hassing says

      July 12, 2018 at 1:57 pm

      So great to hear, Hilary! And thanks for sharing our recipes! That’s what keeps us bloggers afloat so that we can continue to share our recipes and passion of real food 🙂

      Reply
  13. Julie Williams says

    October 14, 2018 at 3:51 pm

    This recipe for red curry shrimp soup is fantastic.. thank you so much

    Reply
  14. Mandy says

    December 13, 2018 at 5:40 pm

    Is it fresh lemongrass you use? Can’t wait to make!

    Reply
    • Stacie Hassing says

      December 23, 2018 at 8:53 am

      You can use the lemongrass that comes in a tube.

      Reply
  15. Mirna Johnson says

    December 13, 2018 at 7:49 pm

    Delicious made it tonight, is going on my fav, I used bean noodles, I skipped the broccoli
    and I used oyster sauce bc that’s I have in my pantry. Loved it! Thanks for sharing your recipe.

    Reply
    • Stacie Hassing says

      December 17, 2018 at 5:46 pm

      You’re so welcome! Glad you enjoyed this recipe!

      Reply
  16. Michael says

    December 24, 2018 at 12:56 pm

    The flavor was fantastic! I ended up straining out the diced onions and lemon grass to make the soup more smooth. And, I added the broccoli at the very end to keep it from overcooking and falling apart in the hot soup.

    ★★★★

    Reply
    • Stacie Hassing says

      December 25, 2018 at 4:26 pm

      Great to hear you enjoyed this recipe!

      Reply
  17. Danielle Menter says

    February 20, 2019 at 6:38 am

    This soup is AMAZING! I’m getting ready to make it for the second time in a week. It reminds me of my favorite restaurant shrimp curry soup (minus the noodles). How long does this keep in the fridge?

    ★★★★★

    Reply
    • Jessica Beacom says

      February 22, 2019 at 4:17 pm

      Thanks, Danielle!

      Leftovers will keep in the fridge for 3-4 days.

      Reply
  18. Damali Abena says

    March 11, 2020 at 7:59 pm

    This was so good I followed the recipe at the end I put a tablespoon of lobster bouillon my family loved it

    ★★★★★

    Reply
    • Stacie Hassing says

      March 16, 2020 at 1:20 pm

      Oh yum! Always a winner when the whole family love a recipe.

      Reply
  19. Kate says

    March 27, 2020 at 7:15 am

    Excellent recipe! The store was out of red curry paste so I used green and it was delicious. I used an extra tablespoon of that paste and added lime juice for acidity. I also used a pound of shrimp so it was protein focused. Thanks!

    ★★★★★

    Reply
  20. Isabelle says

    March 31, 2020 at 6:51 pm

    This was delicious. Seriously.
    It’s nowhere close to the same colour however, but everyone loved it.

    ★★★★★

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:45 am

      Glad to hear everyone love it!

      Reply
  21. Rika R. says

    August 6, 2020 at 9:41 pm

    This soup is missing a lot of what such a recipe should aim for, especially obvious to those with experience in the industry. I made this recipe minus the broccoli (microwave huh?) and added some snow crab that was one sale, and did away with the coconut oil (it burns up a little when used to sear onions on high heat and tastes sour for soups due to long cooking durations)

    The steps were out of line. Why cook and set aside the shrimp? Unless you plan to have leftovers, I think adding in the shrimp towards the last few minutes of cooking the soup is best for that wonderful flavor. The crab I did beforehand since it cooks best in saltwater, which is how precooked shrimp for soups or ceviche is often done.

    Also, lime zest is very important, and red bell peppers cooked and as a topping to help with the jalapenos as toppings, cilantro, holy basil, and green onion (Green part as topping, white part in soup).

    I added a touch more cumin and coriander and cayenne to top off the red curry spice mix (I cheated this time since the roomates broke the spice blender).

    Also starting with the onions, then doing the broth, then doing the remaining half of my spices, then doing the shrimp worked best. I used my homemade chicken stock leftover from another recipes scraps for a luxuriously rich chicken thigh bone stock with bay leaf, peppercorn and standard mirepoix (with a touch of bell pepper).

    At least this recipe is better than the “easy Thai soup” recipe next to it. That one is very sad.

    Reply

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