By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 2
256 cal · 35 min
Coconut Curry Shrimp Soup
Recipe GLPR74f6779bc4a065
A vibrant, aromatic soup combining succulent shrimp with warming Indian spices, creamy coconut milk, and fresh herbs. Light ginger coins and bay leaves infuse the seafood stock while turmeric and curry powder build layers of warm flavor. Fresh tomato and basil add brightness to this comforting, naturally dairy-free soup.
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Ingredients
2 cups seafood stock
6 fresh ginger slices, unpeeled
2 bay leaves
1 1/2 cups light coconut milk
16 medium shrimp, peeled and deveined
1 large tomato, cubed
1 tablespoon yellow curry powder
1/8 teaspoon ground turmeric
pinch Pinch of cayenne pepper
3 large basil leaves (or 5 regular), cut into thin ribbons
3 green onions, minced
Lime wedges, for serving
Directions
Pour the seafood stock into a medium pot and bring to a simmer over medium heat. Add the fresh ginger slices and bay leaves, allowing them to infuse the stock for 5 minutes while it gently simmers.
Stir in the yellow curry powder and ground turmeric, whisking until fully dissolved and no lumps remain. Cook for 1 minute to bloom the spices and deepen their flavor.
Add the cayenne pepper and pour in the coconut milk, stirring well to combine. Adjust heat to maintain a gentle simmer.
Add the cubed tomato to the pot and simmer for 3-4 minutes until it begins to soften.
Gently add the peeled and deveined shrimp to the simmering soup. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 145°F (63°C), indicating they are fully cooked.
Remove the pot from heat. Fish out and discard the bay leaves and ginger slices if desired, or leave them for additional flavor.
Ladle the soup into bowls and garnish with the minced green onions and basil ribbons. Serve with lime wedges on the side for guests to add brightness to their bowls.
Comments
Shrimp and coconut milk are reliable finds at any Charlotte grocer—Harris Teeter, Publix, Kroger, and Walmart all stock them year-round—and the other aromatics and spices are standard pantry items, though you may need to hunt for seafood stock specifically, which might require a trip to a specialty counter or Harris Teeter's seafood section. The real cost driver is the shrimp, which will run $12–16 per pound depending on size; for a two-serving soup that's easily $6–8 per serving before stock and coconut milk, putting this solidly in the date-night or special-occasion bracket. The 35-minute estimate is honest for a soup that simmers, though actual hands-on time is closer to 10–12 minutes, making it accessible on a weeknight once you've gathered everything. It's a small-batch soup for two with no leftovers problem—reheats well the next day—but it won't stretch to feed unexpected guests or a family, and the turmeric and curry powder will stain anything it touches.
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