Description
Indulge in the rich flavors of this Creamy Thai Shrimp Coconut Curry Soup. Bursting with vibrant Thai-inspired spices, succulent shrimp, and creamy coconut milk, this soup is a delightful fusion of flavors that will warm you up from the inside out.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Add-ins:
- 1 red bell pepper, thinly sliced
- 8 ounces mushrooms, sliced
- 1 pound large shrimp, peeled and deveined
- 2 cups baby spinach or bok choy
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
Instructions
- Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add onion and sauté until softened. Stir in garlic, ginger, and red curry paste; cook until fragrant.
- Simmer: Pour in broth, coconut milk, fish sauce, and brown sugar; bring to a simmer. Add bell pepper and mushrooms; cook until tender.
- Add Shrimp: Add shrimp and cook until pink and opaque. Stir in spinach and cook until wilted.
- Finish: Remove from heat, add lime juice, adjust seasoning, and garnish with cilantro and lime wedges before serving.
Notes
- For extra heat, add sliced fresh chili or a dash of chili flakes.
- This soup pairs beautifully with jasmine rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1¼ cups
- Calories: 310
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 19 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 165 mg
