Easy Thai Coconut Curry Soup with Shrimp | One Pot Dinner Recipe

If you love bold flavor, creamy broth, and just the right amount of heat, this Thai Red Curry Soup is about to become a favorite. It’s rich from coconut milk, gently spicy from red curry paste, and balanced with sweet red bell pepper and fresh cilantro.

This easy soup comes together quickly and tastes like something you’d order at your favorite Thai restaurant — but it’s simple enough for a weeknight dinner.

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Why You’ll Love This Recipe

• Creamy, comforting, and full of flavor
• Ready in about 30 minutes
• Flexible — use shrimp or chicken
• Naturally dairy-free
• Perfect for cozy evenings

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Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 2 tablespoons red curry paste (adjust to taste)
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 pound shrimp (peeled and deveined) or thinly sliced chicken breast
• 4 ounces rice vermicelli noodles or 1 cup cooked jasmine rice
• Salt, to taste
• Fresh cilantro, for garnish
• Optional: lime wedges for serving

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Instructions

1. Sauté the aromatics

In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook another 30 seconds.

2. Build the flavor

Add red curry paste and stir to coat the onions. Let it cook for about 1 minute to deepen the flavor.

3. Add broth and coconut milk

Pour in chicken broth and coconut milk. Stir well and bring to a gentle simmer.

4. Add protein and peppers

Add diced red bell pepper and shrimp (or chicken).

• If using shrimp: cook 3–4 minutes until pink.
• If using chicken: simmer 8–10 minutes until fully cooked.

5. Add noodles or rice

Stir in rice vermicelli and cook until tender (usually 3–5 minutes).
If using jasmine rice, simply stir it in and heat through.

6. Finish and serve

Taste and adjust salt if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

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Tips for the Best Thai Red Curry Soup

• Use full-fat coconut milk for the creamiest texture.
• If you prefer more heat, add extra curry paste or a pinch of red pepper flakes.
• A splash of fish sauce adds authentic depth.
• Add mushrooms or baby spinach for extra vegetables.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.
If using noodles, they may absorb broth — add a splash of broth when reheating.

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Frequently Asked Questions

Can I make this vegetarian?
Yes! Use vegetable broth and add tofu instead of shrimp or chicken.

Can I freeze this soup?
Yes — but freeze without the noodles. Add fresh noodles when reheating.

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