Shrimp Soup Recipe

This red curry shrimp soup is my go-to when I want something that's easy to make and jam-packed with umami goodness. You sauté onion, bell pepper, garlic, and fresh ginger in sesame oil, stir in red curry paste to wake up all those spices, then pour in broth and let it simmer. Right at the end, the shrimp go in just long enough to turn pink and tender, and the spinach wilts in fast, so it stays bright. It’s bold, cozy, and loaded with that savory, umami-rich curry flavor, and you can have it on the table in under 30 minutes with barely any fuss. If you want it extra hearty, serve it over basmati rice and finish each bowl with a squeeze of lime plus a handful of cilantro and mint.

Why This Is The Best Shrimp Soup

This soup is one of those recipes that's filled with so much flavor that you'll be surprised by how quick and easy it is to whip up. The trick is blooming the red curry paste with the aromatics first, so the broth ends up tasting deep, fragrant, and savory instead of just broth with shrimp. Then you get the best textures in every bowl: sweet bell pepper, tender spinach, fluffy basmati rice if you want it, and shrimp that stays juicy because it’s added at the end and cooked only until opaque.

It’s also a weeknight dream because the steps are straightforward and the cooking is mostly hands-off once the broth hits the pot. You’re basically building flavor in one pan, simmering, and finishing. That’s it. And since it’s a one-pot soup, you can keep sides simple. I love serving it with garlic bread for dipping, but it’s also great with something crisp and fresh on the side like a Kani salad or garlicky Chinese green beans. Honestly, though, it’s filling enough to be the whole meal, especially if you spoon it over rice.

Shrimp Soup Ingredients

• 2 tablespoon sesame oil
• ½ onion, sliced
• ½ red bell pepper, sliced
• 1 garlic clove, sliced
• 1 tablespoon ginger, grated
• 2 tablespoon red curry paste
• 4 cups chicken broth
• ½ pound fresh shrimp, cleaned
• 4 cups spinach
• 1 cup basmati rice for serving

You can use many of these same ingredients to make this seafood rice recipe. And if you have extra shrimp, you can use them to make this beer-battered shrimp!

Ingredient Substitutions and Suggestions

• Broth swaps (1:1): Chicken broth gives this soup a rich, savory base, but you can swap in shrimp stock or seafood broth for an even more seafood-forward flavor. Vegetable broth works too, just know the soup will taste a little lighter. If you want to make quick homemade shrimp stock, simmer the shrimp shells in about 5 cups of water for 25–30 minutes, then strain and use it as your broth.
• Use frozen shrimp: Frozen shrimp works perfectly here. Thaw it first (overnight in the fridge or under cool running water), then pat it dry so you don’t water down the broth. Add it at the end, just like fresh shrimp, so it stays tender instead of turning rubbery.
• Make it creamy Thai-style: For a creamier Thai red curry shrimp soup, replace 1 cup of chicken broth with one 12-ounce can of unsweetened coconut milk. Coconut milk softens the heat, adds subtle sweetness, and gives the broth that silky texture. If you use coconut milk, it really shines with a finish of lime + cilantro (or green onion) right before serving.
• Add tomato for a different twist: If you want a more tomato-forward shrimp soup, stir in 1 tablespoon of tomato paste right after the curry paste and let it cook for 30–60 seconds before adding the broth. You can also add a small handful of canned diced tomatoes for a chunkier, stew-like texture. This changes the flavor into something a little tangier and deeper while still keeping it cozy and savory. This makes it similar to my popular seafood soup.
• Swap the sesame oil: Sesame oil adds a toasty, nutty backbone, but if you don’t have it, olive oil is the best substitute. Canola or vegetable oil works too, you’ll just lose some of that sesame flavor. If you’re using a neutral oil and want that toasted vibe back, finish bowls with the tiniest drizzle of sesame oil right at the end.

How To Make Shrimp Soup

Step 1: Sauté the Veggies

First, before you do anything else, bring a pot of water to a boil and cook the basmati rice according to the package instructions. While that's cooking, take out a large deep pot, set it over medium heat, and add the sesame oil along with the sliced onions, red bell peppers, garlic, and ginger. Give everything a little stir to coat it in the oil, and then let it all cook for about 10 minutes. Make sure you stir the ingredients every once in a while so they cook evenly.

Step 2: Add the Broth and Shrimp

Once the 10 minutes are up, add the curry paste to the pot and mix it with the veggies. Then, you can add the chicken broth and give everything another mix. Cook this broth mixture for 10 more minutes, and then add the shrimp to the pot and cook everything for a few minutes, until the shrimp turn pink and are fully cooked.

Step 3: Finish The Soup

To complete this delicious seafood soup, add the spinach to the pot and cook it for a couple of minutes, just until the baby spinach starts to wilt. Dish out cooked basmati rice into bowls and pour the soup over it. Finish each bowl off with a squeeze of fresh lime juice and garnish with some mint and cilantro leaves. Finally, serve the soup warm, and enjoy!

Expert Tips For This Shrimp Soup Recipe

• Build flavor in the first 10 minutes: Don’t rush the sauté. Cooking the onion and bell pepper in sesame oil until they soften and turn slightly golden is what gives the broth that “tastes like it simmered all day” base. You want the veggies tender and fragrant before you move on, not still crunchy.
• Slice aromatics thin so they disappear into the broth: Thin-sliced garlic and freshly grated ginger release flavor quickly and blend into the soup instead of staying in big chunks. If your ginger is super fibrous, grate it fine so you don’t end up with stringy bites.
• Bloom the curry paste before adding broth: Stir the red curry paste into the hot veggies and oil, and let it cook for about 30–60 seconds. This wakes up the spices and deepens the flavor so the broth tastes rich and aromatic instead of like you just stirred paste into liquid.
• Curry pastes vary, so adjust to taste: Some brands are saltier, spicier, and more concentrated than others. If you’re sensitive to heat, start with a little less curry paste, then add more after the broth simmers. If you love spice, add an extra spoonful at the end and let it melt in.
• Use broth temperature to control shrimp texture: Shrimp turns rubbery when it’s overcooked or boiled hard. Keep the soup at a gentle simmer when you add the shrimp, not a rolling boil. Shrimp is done when it turns pink and opaque and curls into a loose “C” shape, usually just a few minutes depending on size.
• Pat shrimp dry before adding it: Whether you’re using fresh or thawed frozen shrimp, dry the shrimp with paper towels first. Excess water on the shrimp can thin the broth and dilute the curry flavor, especially in a quick-cooking soup like this.
• Add spinach at the very end to keep it bright: Spinach only needs a minute or two. Stir it in after the shrimp is cooked and turn the heat down. You’re looking for just wilted spinach, so it stays green and doesn’t get soggy.
• Keep the rice separate for the best leftovers: If you’re serving with basmati rice, spoon rice into bowls and ladle soup over top. If you cook rice directly in the soup, it will soak up broth and turn it into a thick stew in the fridge. Keeping it separate gives you a better texture now and better leftovers later.
• Finish with lime and fresh herbs right before serving: Lime wakes everything up and makes the curry taste brighter, but add it at the end so it doesn’t get bitter. Fresh cilantro and mint add a clean, fresh pop that balances the rich curry. Even if you skip the herbs, don’t skip the lime.
• Make it creamier without changing the recipe: If you like a silkier broth but don’t want to fully commit to coconut milk, stir in a small splash at the end, or add a spoonful to individual bowls. It rounds out the spice and makes the soup feel a little more “Thai restaurant” without changing the method.
• Taste and adjust salt at the end: Broths and curry pastes have different salt levels. Simmering concentrates flavor, so wait until the soup has simmered before you decide it needs more salt. If it tastes flat, salt is usually the fix. If it tastes heavy, lime is usually the fix.
• Avoid a muddy broth: Don’t overcook the garlic or ginger in the beginning, and don’t boil hard after adding curry paste and broth. Gentle simmer keeps the flavors clean and keeps your shrimp tender.
• Make it a full meal with zero extra work: Add more veggies you already like, but keep them quick-cooking. Thin mushrooms, shredded carrots, or snap peas work great. Toss them in during the broth simmer so they soften slightly before the shrimp goes in.

Shrimp Soup FAQS

Wrapping It Up

Well, that's how to make shrimp soup from scratch in just a few simple steps! I know I'm biased, but I really think this is one of the best shrimp soup recipes - and even seafood soup recipes - you'll ever have. I mean, the soup is just jam-packed with flavor, and it's so, so easy to make. Anyway, I hope you enjoy this shrimp soup as much as I do. If you make it, leave a comment below and let us know how it went!

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