Spicy Coconut Shrimp Soup

Pour in the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot.
Stir in the coconut milk, fish sauce (if using), lime juice, and sugar. Mix well to combine and bring the mixture to a gentle simmer.

Step 3: Cook the Vegetables

Add the red bell pepper, mushrooms, and cherry tomatoes to the pot.
Simmer for 5–7 minutes, or until the vegetables are tender but still vibrant in color.

Step 4: Add the Shrimp

Add the shrimp to the pot and cook for 2–3 minutes, or until they turn pink and opaque. Be careful not to overcook them.
Stir in the baby spinach or bok choy, letting it wilt into the soup.

Step 5: Serve and Garnish

Ladle the soup into bowls, adding cooked rice or rice noodles if desired.
Top with fresh cilantro, green onions, and any additional garnishes like crushed peanuts or lime wedges. Serve immediately.

Tips for the Perfect Spicy Coconut Shrimp Soup

Use Fresh Shrimp: Fresh shrimp enhances the flavor and texture of the soup, but frozen shrimp works well too if thawed properly.
Customize the Heat: For milder soup, use fewer chilies or omit the seeds. For extra heat, add chili flakes or Sriracha.
Don’t Overcook the Shrimp: Shrimp cook quickly, so keep an eye on them to avoid a rubbery texture.
Choose the Right Coconut Milk: Full-fat coconut milk adds a creamy richness, but you can use light coconut milk for a lower-calorie option.
Make It Vegetarian: Replace the shrimp with tofu or chickpeas and use vegetable broth instead of chicken broth.

Variations to Try

Thai-Inspired Soup: Add lemongrass and kaffir lime leaves for an authentic Thai flavor.
Caribbean Twist: Replace the curry paste with jerk seasoning and add diced sweet potatoes for a tropical Caribbean vibe.
Seafood Medley: Mix in scallops, mussels, or chunks of white fish for a luxurious seafood version.
Hearty Additions: Stir in cooked rice, quinoa, or rice noodles to make the soup more filling.

What to Serve with Spicy Coconut Shrimp Soup

Crusty Bread: A warm baguette or crusty bread is perfect for soaking up the creamy broth.
Steamed Jasmine Rice: Serve on the side or spoon directly into the soup for added substance.