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Thai Coconut Soup
Spicy Thai Coconut Soup made with curry, coconut milk, vegetables and shrimp
Ingredients
- 2 tbsp olive oil
- 16 large shrimp, peeled, deveined and tails removed
- 2 medium carrots, sliced thin
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tbsp red curry paste
- 4 cups low sodium chicken broth
- 1 tsp fish sauce
- 3/4 cup coconut milk
- 4 ounces mushrooms, sliced
- 2 tbsp lime juice
- 2 tbsp cilantro, chopped
Instructions
- Cook shrimp: Add 1 tablespoon oil to a large pot. Sauté shrimp over medium high heat until they are fully cooked (should take about 4-5 minutes). Remove shrimp from the pot and set aside.
- Cook vegetables: Add 1 tbsp oil to the same pot. Add in carrots and onions and cook for 4-5 minutes or until the vegetables start to get tender. Add in garlic and ginger and cook for an additional minute.
- Simmer broth: Stir in curry paste, broth and fish sauce. Bring to a boil then reduce to a simmer and cook for 10 minutes.
- Stir in coconut milk and mushrooms. Cook for 3-4 minutes or until mushrooms are tender. Add the cooked shrimp back to the pot along with the lime juice and cilantro. Stir to combine and serve immediately.
Nutrition Information
Calories: 254kcalCarbohydrates: 14gProtein: 12gFat: 18gSaturated Fat: 9gCholesterol: 60mgSodium: 454mgPotassium: 644mgFiber: 3gSugar: 4gVitamin A: 5730IUVitamin C: 8.3mgCalcium: 69mgIron: 2.9mg