Simple Thai Shrimp Soup
This easy Thai Shrimp Soup is made with the perfect blend of coconut milk, curry and other simple ingredients in just 30 minutes. The flavors are incredibly delicious!
Ingredients
- 1 cup brown rice or rice noodles; uncooked
- 2 tablespoons coconut oil or butter
- 1 pound Shrimp peeled and deveined, medium
- 1 onion diced
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 tablespoon red curry paste
- 4 cups vegetable stock 32 oz carton
- 24 ounces coconut milk 12-ounce cans, unsweetened
- 2 tablespoons lime or the juice of 1 lime
- 3 tablespoons cilantro fresh, chopped leaves
- salt to taste
- black pepper to taste
Instructions
- Cook rice according to package directions.
- Melt coconut oil (or butter) in a large pot over medium high heat.
- Add shrimp and cook until pink, about 3 minutes.
- Remove the shrimp from pot and set aside.
- Add garlic and onion to the pot. Cook about 4 minutes or until tender, stirring occasionally.
- Stir in ginger and cook for an additional about 1 minute.
- Stir in red curry paste until well combined.
- Gradually stir in the coconut milk and vegetable stock.
- Cook for about 2 minutes, stirring constantly.
- Bring to a boil, then reduce heat and simmer about 8-10 minutes until slightly thickened.
- Stir in shrimp, rice, lime juice and cilantro.
- ENJOY!!
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 769
% Daily Value*
| Calories | 769kcal | 38% |
| Carbohydrates | 52g | 17% |
| Protein | 31g | 62% |
| Fat | 50g | 77% |
| Saturated Fat | 42g | 210% |
| Cholesterol | 285mg | 95% |
| Sodium | 1850mg | 77% |
| Potassium | 714mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 13.4mg | 15% |
| Calcium | 223mg | 22% |
| Iron | 6.2mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.