Coconut Curry Soup with Shrimp
Ingredients
- 2 tbsp coconut oil (vegetable or peanut oil can be use)
- 1 red bell pepper, thinly sliced
- 5 oz white button mushrooms, stems removed and sliced
- 2 tbsp garlic, minced
- 2 tsp ginger, minced or grated
- 2 tbsp Thai red curry paste
- 4 cups chicken stock (or fish stock)
- 2 tbsp soy sauce
- 3 tsp fish sauce
- 1 (14 ounces) can regular coconut milk
- 1 teaspoon brown sugar
- 1/4 tsp pepper
- 1 lb large shrimp, deveined and peeled
- 1 tablespoon lime juice
- ¼ cup green onions, sliced
- 2 tbsp fresh basil, chopped
Instructions
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Notes
- We used full-fat coconut milk for a luscious, richer broth. light coconut milk can be used but the soup won't have the same luxurious taste and texture.
- We used large shrimp (raw) peeled and deveined, keep the tails on for looks, tails off for easy slurping.
- This soup can be made with boneless chicken breasts or thighs cut into small pieces and any mild white fish such as cod, tilapia or halibut, cut into small pieces (2 to 3 inches) each.
- To make a plant-based protein-rich soup, add tofu, chickpeas or beans.
- If you can't find fresh Thai basil, regular Italian basil can be used.
- If you are sensitive to spicy foods, start by adding 1 tablespoon of curry paste.
Nutrition
Calories: 305 kcal, Carbohydrates: 16 g, Protein: 32 g, Fat: 12 g, Saturated Fat: 7 g, Cholesterol: 292 mg, Sodium: 2085 mg, Potassium: 583 mg, Fiber: 1 g, Sugar: 7 g, Vitamin A: 2245 IU, Vitamin C: 48.3 mg, Calcium: 194 mg, Iron: 3.8 mg
