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Quick Red Curry Soup with Shrimp and Chicken
Gluten Free
Malaysian

Quick Red Curry Soup with Shrimp and Chicken

A vibrant, aromatic soup inspired by traditional laksa with coconut milk, red curry paste, and fresh seafood that's ready in under an hour.
Gluten Free
Malaysian

Quick Red Curry Soup with Shrimp and Chicken

A vibrant, aromatic soup inspired by traditional laksa with coconut milk, red curry paste, and fresh seafood that's ready in under an hour.

45 minutes

Prep Time

35 minutes

Cook Time

Easy

Level

Serves 8

Servings

45 minutes

Prep Time

35 minutes

Cook Time

Easy

Level

Serves 8

Servings

This incredible red curry soup brings together the best of Southeast Asian flavors in one comforting bowl. With its rich coconut milk base, fragrant red curry paste, and tender shrimp and chicken, it’s like having your favorite laksa delivered straight to your kitchen. The beauty of this recipe lies in its simplicity – just a handful of ingredients and less than an hour from start to finish. Perfect for weeknight dinners when you’re craving something exotic yet approachable.

Ingredients

  • red curry paste
    ¼
    cup
  • olive oil
    2
    tablespoons
  • coconut milk
    3
    cups
  • chicken stock
    3
    cups
  • limes
    2
  • lime
    1
  • cherry tomatoes
    2
    cups
  • fresh cilantro
    1
    tablespoon
  • shrimp
    1
    pound
  • bean sprouts
    1
    (14 ounce) can
  • cooked chicken
    1
    cup
  • salt and pepper

Tips

  1. Vegetarian version: Replace chicken stock with vegetable broth and swap proteins for firm tofu, mushrooms, and extra vegetables like bell peppers or snow peas.

  2. Seafood lovers: Use only shrimp and add scallops or mussels for an all-seafood version.

  3. Noodle soup: Add cooked rice noodles or ramen noodles in the last few minutes of cooking for a heartier meal.

  4. Spice it up: Add Thai bird's eye chilies, extra curry paste, or a splash of sriracha for more heat.

Storage

Store leftover soup in the refrigerator for up to 3 days. The coconut milk may separate when cooled, but simply stir it back together when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken stock if the soup seems too thick. This soup is best enjoyed fresh and doesn't freeze well due to the coconut milk base.

Steps:

Create the curry base
In a large saucepan, combine red curry paste and olive oil over low heat. Stir continuously and cook until the mixture becomes fragrant and the paste darkens slightly, about 5 minutes. This step releases the essential oils and deepens the flavor.
Build the broth
Pour in the coconut milk, chicken stock, lime juice, and lime zest. Bring the mixture to a rolling boil, then reduce heat to medium-low. Let it simmer gently for 10 minutes, allowing the flavors to meld together.
Add vegetables and herbs
Stir in the cherry tomatoes and fresh cilantro. Bring the soup back to a gentle simmer and continue cooking until the tomatoes soften and begin to break down, about 10 to 15 minutes. The tomatoes will add natural sweetness and acidity to balance the rich coconut milk.
Cook the proteins
Add the shrimp, drained bean sprouts, and cooked chicken to the soup. Cook until the shrimp turn bright pink and are opaque throughout, about 10 to 15 minutes. Season with salt and pepper to taste. Serve immediately while hot.

Nutritions

  • Calories

    306 kcal

    Energy

    1281 kJ

    Protein

    19 g

    Fat

    29 g

    Carbohydrates

    8 g

    Fiber

    2 g

    Sugars

    5 g

    Salt

    1.2 g

Recipe Variations

This recipe is easy to adapt to your taste. Try one of the variations below to change the flavor or ingredients.

  1. Vegetarian version: Replace chicken stock with vegetable broth and swap proteins for firm tofu, mushrooms, and extra vegetables like bell peppers or snow peas.

  2. Seafood lovers: Use only shrimp and add scallops or mussels for an all-seafood version.

  3. Noodle soup: Add cooked rice noodles or ramen noodles in the last few minutes of cooking for a heartier meal.

  4. Spice it up: Add Thai bird's eye chilies, extra curry paste, or a splash of sriracha for more heat.

FAQ

Yes, you can prepare the base up to step 3 and store it in the refrigerator for up to 2 days. When ready to serve, reheat the base and add the shrimp, chicken, and bean sprouts fresh for the best texture.
If you can’t find red curry paste, you can use green curry paste for a different flavor profile, or make a simple substitute with 2 tablespoons tomato paste, 1 teaspoon each of ground ginger and garlic powder, and ½ teaspoon cayenne pepper.
The heat level is mild to medium, depending on your curry paste brand. The coconut milk helps mellow the spice. Start with less curry paste if you’re sensitive to heat, and add more to taste.
Absolutely! Just thaw the shrimp completely and pat dry before adding to the soup. Frozen shrimp may need a minute or two longer to cook through.