Thai Coconut Shrimp Soup

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

I love Thai take-out, especially the coconut based soups. I could literally eat it everyday. Unfortunately that would be prohibitively expensive so the next best thing is this homemade coconut shrimp soup.

It’s super easy to make and tastes incredible. You can easily swap out the shrimp for any protein of your choice. Chicken, pork or tofu would be wonderful in this.

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

Looking for more Easy Soup Recipes?

Check out some of my favourites:

Roasted Red Pepper Soup with Tortellini

Lasagna Soup

Jamaican Pumpkin Beef Soup

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

Thai Coconut Shrimp Soup

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients:

2 T. coconut oil
1 lb. 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 t. fresh ginger, grated
2-3 T. red curry paste
1 13.5-oz. can full-fat coconut milk
3 c. chicken or vegetable broth, preferably organic
3 c. baby spinach, roughly chopped
2 T. fresh lime juice
¼ c. fresh cilantro, chopped

 

Directions:

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, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. 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, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.

Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.

Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.

Stir in the spinach and simmer until wilted, approximately 2 minutes. 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!

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

Thai Coconut Shrimp Soup

Prep Time 10 mins
Cook Time 20 mins
Course Soup
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 2 T. coconut oil
  • 1 lb. 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 t. fresh ginger grated
  • 2-3 T. red curry paste
  • 1 13.5- oz. can full-fat coconut milk
  • 3 c. chicken or vegetable broth preferably organic
  • 3 c. baby spinach roughly chopped
  • 2 T. fresh lime juice
  • ¼ c. fresh cilantro chopped

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, stirring occasionally, until the shrimp turns pink and slightly opaque, approximately 2-3 minutes. 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, stirring occasionally, until the veggies soften and develop a bit of color, approximately 4-5 minutes.
  • Stir in the garlic and ginger and continue cooking just until fragrant, approximately 1-2 minutes.
  • Add the curry paste, coconut milk, and the broth and stir until thoroughly combined. Bring to a boil, and then reduce heat to medium-low. Simmer, stirring occasionally, for 6-8 minutes, or until heated through.
  • Stir in the spinach and simmer until wilted, approximately 2 minutes. 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!
Keyword Shrimp

 

 

Loaded with shrimp, easy to find ingredients and complex Thai flavours, this incredible Thai Coconut Shrimp Soup is easy to make and ready in under 30 minutes!

 

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