I regret I ever came across this recipe. I brought it to a work potluck a while back and now everyone insists that I bring it every time! I think I’m on the hook for good. I will put the recipe in the comments!

👩‍🍳 Instructions

1. Sauté the curry paste: In a large pot, heat the oil over medium heat. Add the red curry paste, garlic, and ginger. Cook for 1–2 minutes until fragrant.
2. Add liquids: Stir in the coconut milk and broth. Mix well until the curry paste is fully dissolved. Bring to a simmer.
3. Season the base: Add the fish sauce, brown sugar, and mushrooms. Let simmer for 5 minutes.
4. Add veggies and shrimp: Stir in bell pepper and snow peas. Let cook for 2–3 minutes before adding shrimp. Simmer for another 3–4 minutes, or until the shrimp are pink and cooked through.
5. Finish with lime: Turn off heat, stir in lime juice, and taste. Adjust seasoning as needed (add more fish sauce, lime juice, or a pinch of sugar to balance flavors).
6. Serve: Ladle into bowls over cooked rice or noodles if desired. Garnish with fresh cilantro, Thai basil, and a lime wedge.

🔄 Optional Add-ins

• Tofu instead of shrimp for a vegetarian twist.
• Baby corn, bamboo shoots, or zucchini for added texture.
• A splash of chili oil or sliced Thai chili for extra heat-lovers.

🌶️ Final Thoughts

This Thai Coconut Red Curry Soup with Shrimp hits all the right notes — it’s creamy, spicy, slightly sweet, and deeply satisfying. Whether you’re cooking for guests or cozying up solo, this recipe brings big flavor with minimal effort.

Ready to take a trip to Thailand without leaving your kitchen? One bowl of this soup, and you just might feel like you’re there.

Would you like a printable recipe card or a version that works with chicken or tofu instead?