Shrimp Shiitake Curry Soup

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.

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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.


  • 1 tablespoon coconut oil
  • 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
  • 1 shallot, 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
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