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Spicy Coconut Shrimp Curry Soup

with Tomato, Carrot, Zucchini, Scallions & Cilantro

Spicy Coconut Shrimp Curry Soup

Creamy coconut broth meets tender shrimp, ripe tomato, carrot, zucchini, scallions, and cilantro in a warming curry soup with a lively spicy kick.

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Ingredients

For 2 servings

  • 3 ounce Carrot
  • 1 teaspoon Chili Flakes
  • ¼ ounce Cilantro
  • 1 unit Coconut Milk
  • 1 tablespoon Cornstarch
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon Garlic Powder
  • 2 unit Scallions
  • 10 ounce Shrimp
  • 1 unit Tomato
  • 2 unit Veggie Stock Concentrate
  • 1 unit Zucchini

Additional Ingredients

  • 1 teaspoon Cooking Oil
  • Pepper
  • Salt
  • ½ teaspoon Sugar
Spicy Coconut Shrimp Curry Soup
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories320
Protein22g
Carbs25g
Fat13g
Tags:
Calorie SmartCarb SmartEasy Cleanup
⚠️Allergens:
🦐Shellfish

Swaps and substitutions

For a shellfish-free version, swap the shrimp for chickpeas, tofu, or cauliflower to keep the soup hearty. If you avoid coconut or tree nuts, use an unsweetened oat or soy cooking cream instead of the coconut base.

What to serve with it

Serve with warm naan or crusty bread to soak up the coconut broth, plus a simple cucumber salad for a cool, crisp contrast. A squeeze of lime and extra herbs on top make it feel brighter and more complete.

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