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Simple Thai Shrimp Soup
This easy Thai Shrimp Soup is made with the perfect blend of coconut milk, curry and other simple ingredients in just 30 minutes. The flavors are incredibly delicious!
Course
Soup
Cuisine
Thai
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
769
kcal
Author
Sherri Hagymas
Ingredients
1
cup
uncooked brown rice or rice noodles
2
tablespoons
coconut oil or butter
1
pound
medium shrimp
peeled and deveined
1
onion
diced
3
cloves
garlic
minced
1
tablespoon
freshly grated ginger
1
tablespoon
red curry paste
4
cups
32 oz carton of vegetable stock
24
ounces
unsweetened coconut milk
12-ounce cans
2
tablespoons
lime or the juice of 1 lime
3
tablespoons
chopped fresh cilantro leaves
Salt and pepper to taste
Instructions
Cook rice according to package directions.
Melt coconut oil (or butter) in a large pot over medium high heat.
Add shrimp and cook until pink, about 3 minutes.
Remove the shrimp from pot and set aside.
Add garlic and onion to the pot. Cook about 4 minutes or until tender, stirring occasionally.
Stir in ginger and cook for an additional about 1 minute.
Stir in red curry paste until well combined.
Gradually stir in the coconut milk and vegetable stock.
Cook for about 2 minutes, stirring constantly.
Bring to a boil, then reduce heat and simmer about 8-10 minutes until slightly thickened.
Stir in shrimp, rice, lime juice and cilantro.
ENJOY!!
Nutrition
Calories:
769
kcal
|
Carbohydrates:
52
g
|
Protein:
31
g
|
Fat:
50
g
|
Saturated Fat:
42
g
|
Cholesterol:
285
mg
|
Sodium:
1850
mg
|
Potassium:
714
mg
|
Fiber:
6
g
|
Sugar:
9
g
|
Vitamin A:
1110
IU
|
Vitamin C:
13.4
mg
|
Calcium:
223
mg
|
Iron:
6.2
mg