An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! Rice Noodles, shrimps, and veggies in a delicious broth with thai curry and coconut milk!
This recipe was inspired by Heather Christo’s Spicy Thai Curry Soup. It looked so delicious to me that I had to have a go on my own version. And tadaaaa, this is how this Coconut Curry Soup came into life! It tastes beyooond amazing and it’s warm and spicy and extremely flavorful.
Green Healthy Cooking has it’s fair share of Thai curry recipes, so it actually surprises me that I’ve never posted a thai curry SOUP recipe here yet. I mean, remember this amazing Sweet Potato and Chickpea Curry? Or this Thai Chicken Cauliflower Curry? Sooo good! Now I’ve got a soup to add to my “Obsessed with Thai Curry Recipes”-List.
Coconut Curry Soup with Shrimp
The great thing about this soup is you can serve it with different kinds of protein. It taste great with shrimps, with white fish filets, with cubed chicken breast, with scallops. Use vegetable broth and add boiled egg on top and make it vegetarian. Or use vegetable broth, add some chickpeas and make it vegan. The broth is extremely versatile.
Make a big batch of Coconut Curry Soup broth and sliced veggies and use it to make many different soups throughout the week. One day with shrimp, one day with chicken, one day with egg and one day with chickpeas. 4 day meal prep dinner done in 10 minutes + 10 minutes each evening to cook your protein and assemble.
This brings us to our next question.
Can you freeze coconut curry soup?
Absolutely! Without the protein though if you plan on defrosting in a pot.
If you freeze it with the shrimps/chicken etc. you have to let it defrost in the fridge overnight. Defrosting in a pot by cooking it until it’s not frozen anymore overcooks the protein and it becomes all dry or chewy. If you are an uber organized person then by all means, freeze the complete soup. Put in the fridge the night before, then reheat in a pot only until it starts to boil and immediately remove from heat an eat immediately. If you are a mess (hello my friend), freeze only the Coconut Curry Soup Broth with the vegetables. Take out of the freezer and dump in a pot and heat on medium low while preparing protein in a separate pan to then mix together.
Important things to consider when cooking shrimps or scallops
Shrimps and scallops tend to be super expensive when you buy them fresh though you live far from the sea. You can easily use frozen. They defrost super easy and fast. Put in cold water for 20-ish minutes or until completely defrosted. Rinse and drain! Then lay individually on paper towel to absorb water and pat dry with more paper tower from the top to ensure they are completely dry.
Here is the reason why this is important. If your fry them in a pan they get a beautiful color and texture. If you “cook” them in water or “steam” them in their own juices they become small and chewy and yucky. Take the time to pat them dry. Heat a pan over medium heat and wait until it’s really really hot. Add some oil und wait for that to be really really hot, too. THEN add the shrimps or scallops. Fry for about 1 minute on one side, another minute on the other and immediately remove from the pan so they don’t overcook.