Description
Creamy Thai Coconut Shrimp Soup You’ll Crave Again and Again
Ingredients
Scale
- 2 tablespoons Coconut Oil
- 1 medium Shallot/Onion
- 2 cloves Garlic
- 1 tablespoon Grated Ginger
- 2 tablespoons Red Curry Paste
- 4 cups Chicken Broth
- 1 can (13.5 oz) Coconut Milk (full fat)
- 2 tablespoons Tamari/Soy Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Coconut Sugar
- 1 teaspoon Dried Basil
- 1 pound Shrimp (16/20 size)
- 8 ounces Mushrooms
- 2 handfuls Baby Spinach
- 1 medium Lime
- 1 cup Cooked Rice
- 1/4 cup Chopped Cilantro
Instructions
- In a large pot, melt coconut oil over medium heat. Add chopped shallots or onions and sauté for 3-4 minutes until soft and translucent.
- Stir in minced garlic and grated ginger, and cook for an additional 1-2 minutes, ensuring the garlic doesn’t burn.
- Add red curry paste to the pot, stirring continuously for about 1 minute.
- Slowly pour in chicken broth, scraping bits stuck to the bottom, then add coconut milk, Tamari, fish sauce, coconut sugar, and dried basil.
- Bring the soup to a gentle boil, then reduce to medium-low and simmer for about 10 minutes.
- Return the soup to a boil and add shrimp, sliced mushrooms, and baby spinach. Cook for about 4-5 minutes until shrimp are pink and opaque.
- Remove from heat and squeeze the juice of fresh lime into the soup, stirring to combine. Serve warm over cooked rice, garnished with lime wedges and chopped cilantro.
Notes
- Adjust the quantity of red curry paste to taste for desired spiciness.
- Use vegetable broth for a vegetarian alternative.
- Brown sugar can be used instead of coconut sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg