Thai Shrimp Soup
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Thai Shrimp Soup
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Thai Shrimp Soup. With curry, coconut, shrimp, carrot "noodles," red peppers and more, this soup is easy, healthy, and family pleasing any time.
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Ingredients
- 1 Tablespoon coconut oil
- 2 cloves garlic minced
- 1 onion diced
- 1 Tablespoon freshly grated ginger
- 3 Tablespoons red curry paste
- 27 ounces unsweetened coconut milk 2 13.5 ounce cans
- 6 cups vegetable stock
- 1 red bell pepper diced
- 10 ounces carrot matchsticks 1 pkg, about 3 cups
- 1 pound Shrimp peeled and deveined
- salt, pepper to taste
- 8 ounces thin rice noodles see note
- 1 lime juice only
- cilantro, green onion, paprika optional garnish
Instructions
- Melt coconut oil in a large stockpot or Dutch oven over medium high heat.
- Add garlic, onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in curry paste and ginger, and cook about 1 minute. Gradually whisk in coconut milk and vegetable stock. Add red pepper & carrots, bring to a boil and simmer until everything is tender, about 8-10 minutes.
- Add shrimp and cook until just pink. Stir in noodles (see note) and lime juice.
- Garnish with cilantro and green onion if desired. Serve immediately.
Notes
- Thin rice noodles “cook” almost instantly upon addition to a hot liquid. If you use regular rice noodles, adjust the cooking time according to package directions. Rice can also be used.I prefer raw shrimp so that the juices they give off while cooking are captured in the soup.
Nutrition Information
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Calories
267kcal
(13%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
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