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Spicy Thai Shrimp & Mushroom Curry Soup

You have a few curry selections to choose: Yellow curry, which can be used for lighter dishes like poultry, veggie, and seafood, also Green curry, which has a sharper flavor with not as much kick or as rich.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: Easy, Soup
Servings: 6 Servings


  • 1 tbs. Coconut oil
  • 2 tbs. Ginger paste
  • 1 stalk lemongrass minced
  • 2 tsp. Mae Ploy Red Curry Paste
  • 4 c chicken broth
  • 3 tbs. Viet Huong Three Crabs Brand Fish Sauce
  • 1 tbs. Brown sugar
  • 3 c Thai Kitchen Gluten Free Unsweetened Coconut Milk
  • 1 lb. Shiitake mushrooms
  • 1 lb. shrimp deveined
  • 2 tbs. Fresh lime juice
  • 1/4 c Thai chilies
  • 1/4 c cilantro chopped
  • Thai Kitchen Brown Rice Noodles



  • Heat oil in a pot
  • Add ginger, lemongrass, and curry paste. Stir about 1 minute.
  • Pour broth into the pot. Season with sea salt and pepper
  • Stir in Viet Huong Fish Sauce and brown sugar. Simmer 15 minutes.
  • Stir in Thai Kitchen coconut milk, mushrooms. Cook 5 minutes.
  • Add shrimp, lime juice.


Garnish with Thai chili and cilantro.