Spicy Coconut Shrimp Bisque Recipe

This was great. Everyone I shared it with loved it.The only thing i did different was I added some cayanne red pepper to it for a little more heat.I will definatly be making this again

While i usually buy EZ Peel shrimp, i only had a bag of raw but already shelled so skipped step 1 and I had to use seafood stock instead. I also only had two cans of condensed tomato soup - which I was worried would be too thick so used a full cup of coconut milk. I like more moderate heat and used 1/2 tsp red curry paste. This was delicious!! Would absolutely make again! Thanks again Chef John!

Incredible! We've made it twice in a week. Both times we've used precooked shrimp (much easier to find here in the middle of the States). We pulled the tails off and used those in the first step. It worked out fine that way. The second time we made it we doubled the coconut milk, and I think it was even better than before.

I was skeptical but this turned out amazing. I am not much for using canned soup. I added 1 can of diced tomatoes. Broccoli, asparagus, and mushrooms. Skipped the jalapeno. Added more curry paste. Skipped the water and made a roux out of the shrimp and butter with the fish sauce and a couple tbs of water. Amazing!!!

Thank you Chef John for another very tasty recipe! I omitted the flour to avoid the extra carbs and added 2 fresh diced tomatoes and the result was delicious. My husband and I both loved it.

I didn't have any jalapeno so I used red chili flakes and Sirracha Sauce. also had regular tomato soup instead of creamed. I used a whole can of lite coconut milk and used 1 tsp. of yellow curry instead of red paste. It turned out fabulously!! Big hit I will make this again!

It was just ok. Flavor was overly dominated by Campbell's tomato soup. I'd try it again with a base made from fresh tomatoes.

So good! Followed the exact recipe till the end when I added a bit of cilantro and lemongrass pastes, just because I had them on hand. After serving the kids I added a cpl tablespoons of Siracha and a dash of Cayenne pepper for the heat my husband likes, but I thought it was excellent either way. Thanks Chef John...I've made several of your recipes and we've never been disappointed!!

Very good soup. I added siracha as well. It was a little thinner than I expected but my husband liked the flavor so much he wants me to make this with a seafood medley of squid, mussels, scallops, and prawns. I think that would be great too!

A creamy and very delightful soup. Made as written except as follows: subbed 3/4 lb. shrimp & 3/4 lb. sea scallops for 1 lb. shrimp, subbed seafood stock for water, doubled the red curry paste, and omitted the rice crackers and sliced basil. We did not remove the seeds from the jalapeno pepper which gave it a welcome hint of heat that was well within our tolerance zone. At this juncture, there are 4 other reviews. All but one mention adding ingredients to give more ‘heat’ to the soup (e.g., doubling the jalapenos or adding cayenne pepper). We would be comfortable with it but I can see where that may disappoint some folks, especially with children . . . taste as you go and only add more if sure you want it hotter. Another very good recipe, Chef John.

My husband asks for this bisque at least 2-3 times a month, and I'm required to double the recipe for plenty of leftovers! I don't usually make changes to recipes but I make an exception with this one. I never have shrimp shells so I skip the first step. Since I didn't have red curry paste or fish sauce the first time I made this, I skip adding them every time. Instead of creamy tomato soup and fresh basil, I shortcut this with La Madeleine's tomato basil soup. When the jalapenos are mild, I'll add cayenne to the veggies to make it spicy, and when I have time, I cut each shrimp in half for more bites with shrimp. Super delicious!

This soup is easy and very tasty. I followed the recipe with the exception that my shrimp was already peeled so I used store bought seafood broth but otherwise I fixed it exactly as written. I expected it to be a bit spicier than it was so I’ll add more curry paste next time. Definitely a keep though and great with a nice grilled cheese on sour dough bread.

Absolutely loved this recipe! Quick to make, easy to follow, and the taste was phenomenal. It’s perfect for weeknights or whenever I need something comforting. I’ll definitely be saving this one.

It was good but it needed something more.

I had Langostinos to use so I had to adjust. I used pre-made fish stock since I didn't have shells from the shrimp. Other than that, I followed everything to a tee. Served 6 people who loved it.

Easy and delicious!!! This will be a regular in my household from now on!

Second time making this. Absolutely Amazing

Fantastic

I'm a nutritionist, so used Brummel and Brown. Wanted a basic shrimp bisque with less fat, and it worked great. Omitted coconut milk, used regular onion and cayenne for jalepino . Not a fan of curry so just added parsley. Soup was roasted red pepper and tomato from Trader Joes, which is excellent. Good soup without all the saturated fat calories!

Really enjoyed! Instead of jalapenos I had fresh thia peppers that I used! And used a bit of red pepper to bring up to 1/3rd cup.Thanks for a great soup for going into fall!