Description
Indulge in the rich and aromatic flavors of this Creamy Thai Shrimp Coconut Curry Soup. Bursting with tender shrimp, vibrant vegetables, and the perfect blend of Thai spices, this soup is a comforting and satisfying dish that will transport your taste buds to Southeast Asia.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 pound large shrimp, peeled and deveined
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 2 carrots, thinly sliced
Aromatics and Flavorings:
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
Liquid and Seasoning:
- 4 cups low-sodium chicken or vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Additional:
- 2 cups baby spinach or bok choy
- 8 ounces rice noodles (optional)
- 1/4 cup fresh cilantro, chopped
- Optional for serving: sliced green onions and lime wedges
Instructions
- Cook Shrimp: Heat coconut oil in a large pot; cook shrimp until pink, about 2-3 minutes per side. Set aside.
- Sauté Vegetables: In the same pot, sauté onion, bell pepper, and carrots until softened, about 5 minutes.
- Add Aromatics: Stir in garlic, ginger, and red curry paste; cook for 1 minute.
- Simmer Soup: Pour in broth, coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
- Finish Soup: Add shrimp back, along with lime juice and spinach. If using, add noodles and cook until tender.
- Adjust Seasoning: Taste and adjust seasoning; garnish with cilantro, green onions, and lime wedges.
Notes
- Adjust spice level by adding more curry paste or chili flakes.
- Pair with jasmine rice for a heartier meal.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg
