Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup is ideal as a light lunch packed with flavor, or as a delectable starter - just be careful it doesn’t outshine your main course!

Course Soup Recipes

Cuisine Thai

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 650kcal

Author Michelle Ordever

Ingredients

2 Tbsp coconut oil
1 lb 450g medium shrimp, peeled and deveined
Sea salt and black pepper to taste
3 large green onions chopped
2 medium carrots diced
1 red bell pepper diced
2-3 garlic cloves minced
2 tsp fresh ginger grated
2-3 Tbsp red curry paste
1 13.5-oz/400ml can full-fat coconut milk
3 cups chicken or vegetable broth/stock
3 cups baby spinach roughly chopped
2 Tbsp fresh lime juice
¼ cup fresh cilantro chopped
3 cups cooked rice to serve, optional

Instructions

Heat the coconut oil in a large high-sided skillet over medium heat. Add the shrimp and season with salt and black pepper, to taste. Cook for 2-3 minutes, stirring occasionally until the shrimp turns pink and slightly opaque. Remove shrimp from skillet and transfer to a plate. Set aside.
In the same skillet, add the green onions, carrots, and bell pepper. Season with salt and black pepper, to taste and stir to combine. Cook for 4-5 minutes, stirring occasionally, until the veggies soften and develop a bit of color.
Stir in the garlic and ginger and continue cooking for 1-2 minutes just until fragrant.
Add the curry paste, coconut milk, and broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer for 6-8 minutes, stirring occasionally, until heated through.
Stir in the spinach and simmer for 2 minutes until wilted. Return the shrimp to the skillet and add the fresh lime juice and cilantro. Season with additional salt and black pepper, to taste, and stir to combine. Serve immediately over steamed rice. Enjoy!

Nutrition