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Shrimp Shiitake Curry Soup

It’s Spring, and time for lighter, brighter soups! Shrimp shiitake curry soup is quick, so easy, and full of savory Thai flavors with healthy mushrooms, ginger, and lemongrass.

Shrimp Shiitake Curry Soup from SoupAddict.com

Hello, Spring! Goodbye, thick, stewy, warms-you-from-toes-to-tummy-to-head soups. Welcome {virtual hug} light and brothy soups!

It’s getting warmer, but soup aficionados, like yours truly, love soup right up until the outside thermometer tops 90°F. And then I not only stop eating soup — except for gazpacho, which is made in a blender and lives in the fridge — but I also stop turning on the stove or the oven, for any reason at all.

Shrimp Shiitake Curry Soup from SoupAddict.com

But until then, soup is still on my mind 24/7/305 (that’s 365 minus the 60 days of potential 90°F+ weather). And shrimp shiitake curry soup is in the soup pot.

What I love about the brothier soups is that they’re so quick to prepare. In the winter, looooonng simmering soups are culinary heaven, as I huddle under a blanket on the couch with a good book and smell all the delicious smells coming from the kitchen.

In the spring, when the weather is finally warm, and the grass is green, and the daffodils are blooming, and I just want to run around outside, spinning like Julie Andrews on the hilltop until I fall over in a dizzy heap (which, let’s be honest, is only about two-and-a-half spins … what’s up with that, inner ear?).

But then evening arrives, and it’s a little chilly, and a nice bowl of fast-cooking soup is the perfect way to top off the day.

Shrimp Shiitake Curry Soup from SoupAddict.com

I love the broth in this soup – lots of ginger and lemongrass, and a generous helping of Thai red curry paste, which is just the bomb, and stores for a long time in the fridge – made lightly creamy with a little coconut milk. So tasty! For a vegetarian version, leave out the shrimp and fish sauce, and add some soy sauce and more shiitakes.

Karen xo

 

Print Recipe
5 from 1 vote

Shrimp Shiitake Curry Soup

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2 generous servings
Author: Karen Gibson

Ingredients

  • 1 tablespoon coconut oil
  • 4 ounces shiitake mushrooms stems discarded, caps thinly sliced
  • 1 shallot minced
  • 2 " piece ginger minced
  • 1 teaspoon minced lemongrass
  • 2 cups chicken vegetable, or shrimp broth
  • 1 tablespoon red curry paste
  • 1/2 pound shrimp shelled and deveined
  • 1 tablespoon fish sauce
  • 1/2 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 3 ounces rice vermicelli noodles
  • 1/2 cup canned coconut milk
  • 1/4 teaspoon lime zest

Instructions

  • Heat oil in a medium stock pot or Dutch oven until shimmering. Add mushrooms and stir to coat in the oil. Cover and allow to cook for 5 minutes. Remove lid and add shallots, ginger, and lemongrass. Saute until the shallots are translucent and the mixture is fragrant (just a couple of minutes).
  • Scootch the mushrooms to one side to clear an area of the pan, and add one tablespoon of the broth and the curry paste to the open spot. Stir the paste and broth until fragrant. Add the remaining broth and stir all into the mushroom mix. Reduce heat to medium-low.
  • Add the shrimp, fish sauce, brown sugar, and rice vinegar to the soup, and cook for 10 minutes. Shrimp should be pink and opaque.
  • Meanwhile, prepare the rice noodles according to package directions in a separate pot. Add the rice noodles, coconut milk, and lime zest to the soup, stirring until warmed. Serve immediately.
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Recipe Rating




Rocky Mountain Woman

Thursday 31st of March 2016

That looks perfect for these warmer/not so warmer evenings we've been having. Can't wait to try it...

SoupAddict

Friday 1st of April 2016

Thanks, Rocky! There's still enough chill in the air to where I'm like .... ssssoUP! everyday at dinnertime. :)