How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Coconut Curry Shrimp Soup?

You need 1 ingredient. The key ingredients include: ["2 cups seafood stock", "6 fresh ginger ""coins"" (slices - no need to peel)", "2 bay leaves", "1 1/2 cups light coconut milk (you don't have to use light that's just what I have in the pantry)", "16 medium shrimp - peeled and deveined", "1 large tomato - cubed", "1 tablespoon yellow curry powder", "1/8 teaspoon turmeric", "pinch of cayenne", "3 very large basil leaves (or 5 regular ones) - chiffonade", "3 green onions - minced", "lime wedges"].

Is Coconut Curry Shrimp Soup suitable as seafood?

Yes, Coconut Curry Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Coconut Curry Shrimp Soup?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Shrimp Soup Recipe

Name: Coconut Curry Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["2 cups seafood stock", "6 fresh ginger ""coins"" (slices - no need to peel)", "2 bay leaves", "1 1/2 cups light coconut milk (you don't have to use light that's just what I have in the pantry)", …

Warm up with this hearty Coconut Curry Shrimp Soup recipe. Made with seafood stock, ginger, bay leaves and light coconut milk. Easy step-by-step instruc…

This Coconut Curry Shrimp Soup is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

["2 cups seafood stock", "6 fresh ginger ""coins"" (slices - no need to peel)", "2 bay leaves", "1 1/2 cups light coconut milk (you don't have to use light that's just what I have in the pantry)", "16 medium shrimp - peeled and deveined", "1 large tomato - cubed", "1 tablespoon yellow curry powder", "1/8 teaspoon turmeric", "pinch of cayenne", "3 very large basil leaves (or 5 regular ones) - chiffonade", "3 green onions - minced", "lime wedges"]

Frequently Asked Questions

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Coconut Curry Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions