Coconut Curry Soup with Shrimp
User Reviews
4.9
126 reviews
Excellent
Coconut Curry Soup with Shrimp
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This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
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Ingredients
- 2 tbsp coconut oil (vegetable or peanut oil can be use)
- 1 red bell pepper, thinly sliced
- 5 oz white button mushrooms, stems removed and sliced
- 2 tbsp garlic, minced
- 2 tsp ginger, minced or grated
- 2 tbsp red curry paste
- 4 cups chicken stock (or fish stock)
- 2 tbsp soy sauce
- 3 tsp fish sauce
- 1 (14 ounces) can regular coconut milk
- 1 teaspoon brown sugar
- 1/4 tsp pepper
- 1 lb large shrimp, deveined and peeled
- 1 tablespoon lime juice
- ¼ cup green onions, sliced
- 2 tbsp fresh basil, chopped
Instructions
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Notes
- We used full-fat coconut milk for a luscious, richer broth. light coconut milk can be used but the soup won't have the same luxurious taste and texture.
- We used large shrimp (raw) peeled and deveined, keep the tails on for looks, tails off for easy slurping.
- This soup can be made with boneless chicken breasts or thighs cut into small pieces and any mild white fish such as cod, tilapia or halibut, cut into small pieces (2 to 3 inches) each.
- To make a plant-based protein-rich soup, add tofu, chickpeas or beans.
- If you can't find fresh Thai basil, regular Italian basil can be used.
- If you are sensitive to spicy foods, start by adding 1 tablespoon of curry paste.
Nutrition Information
Show Details
Calories
305kcal
(15%)
Carbohydrates
16g
(5%)
Protein
32g
(64%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
292mg
(97%)
Sodium
2085mg
(87%)
Potassium
583mg
(17%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
2245IU
(45%)
Vitamin C
48.3mg
(54%)
Calcium
194mg
(19%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 16g | 5% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 292mg | 97% |
| Sodium | 2085mg | 87% |
| Potassium | 583mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2245IU | 45% |
| Vitamin C | 48.3mg | 54% |
| Calcium | 194mg | 19% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
126 reviews
Excellent
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