Wok-Tossed Shrimp and Coconut Curry Soup

Wok-Tossed Shrimp and Coconut Curry Soup

Sandy Spice
3 minute read

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Wok-Tossed Shrimp and Coconut Curry Soup - Embark on a culinary adventure with our Wok-Tossed Shrimp and Coconut Curry Soup! This delightful recipe combines succulent shrimp, vibrant vegetables, and a creamy coconut curry, all wok-tossed to perfection. Get ready to experience a burst of exotic flavors in every spoonful. Let’s dive into the easy-to-follow instructions and create a bowl of goodness that will leave your taste buds dancing.


  • 1 lb shrimp, peeled and deveined

  • 1 can (14 oz) coconut milk

  • 2 cups sweet potatoes, diced

  • 1 red bell pepper, sliced

  • 1 zucchini, spiralized or julienned

  • 2 tablespoons red curry paste

  • 3 cloves garlic, minced

  • 1 tablespoon fish sauce

  • Fresh cilantro and lime wedges (for garnish)


Cook the Shrimp:

  • Toss peeled and deveined shrimp in the wok until they turn a delightful shade of pink. Once done, set them aside, allowing their succulence to marinate.

Build Flavor Base:

2. In the same wok, sauté minced garlic and incorporate red curry paste. Let this dynamic duo create a fragrant base for your curry.

Stir-Fry the Veggies:

3. Add diced sweet potatoes, sliced red bell pepper, and expertly prepared zucchini to the wok. Stir-fry until the veggies reach the perfect level of tenderness, ensuring a delightful texture.

Introduce Coconut Milk:

4. Pour in the velvety coconut milk, letting it envelop the veggies in a creamy embrace. Allow the mixture to gently simmer, creating a harmonious fusion of flavors.

Add Fish Sauce:

5. Stir in fish sauce, bringing a savory depth to the soup. Let it simmer a bit longer to allow the flavors to meld and create a delicious symphony in your wok.

Combine with Shrimp:

6. Reintroduce the wok-tossed shrimp back into the mix. Allow them to absorb the rich flavors of the coconut curry and vegetables, creating a delightful synergy.

Garnish and Serve:

7. Before serving, crown your masterpiece with fresh cilantro and lime wedges. These finishing touches add a burst of freshness and zing that elevates the dish.


There you have it! A simple yet flavorful Wok-Tossed Shrimp and Coconut Curry Soup ready to be enjoyed. The succulent shrimp, vibrant veggies, and creamy coconut curry create a perfect harmony of tastes.

Cooking Tips:

  • Don’t overcook the shrimp; they should turn pink and firm up, not rubbery.

  • Adjust the red curry paste according to your spice preference.

  • Let the soup simmer for a bit after adding fish sauce to enhance flavors.

  • Customize with additional veggies or noodles for a personal touch.

Now, go ahead, savor the delicious results Wok-Tossed Shrimp and Coconut Curry Soup , and make this recipe your own!

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