Description
Creamy Thai Shrimp Coconut Curry Soup is a delightful blend of rich coconut milk, tender shrimp, and aromatic spices that will warm your soul. Perfect for cozy nights, this quick-to-prepare dish offers a burst of flavor with every spoonful. Serve it on its own or with rice to soak up the delicious broth. Whip it up in no time and impress your family or guests with this vibrant culinary experience!
Ingredients
Scale
- 1 lb fresh or frozen shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 cups low-sodium vegetable broth
- 2 tbsp freshly squeezed lime juice
- 1 cup fresh Thai basil leaves, torn
- 1 cup bell peppers, sliced (red or yellow)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
Instructions
- Gather and prep all ingredients: chop bell peppers, mince garlic and ginger, and set aside shrimp.
- In a large pot over medium heat, add oil. Once hot, sauté garlic and ginger for about one minute until fragrant.
- Add sliced bell peppers; cook for three minutes until slightly softened.
- Pour in coconut milk, vegetable broth, and red curry paste; stir to combine.
- Add shrimp to the pot; cook for five minutes until shrimp are pink and opaque.
- Remove from heat; stir in lime juice and torn basil before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
Keywords: Feel free to substitute shrimp with chicken or tofu for variation. Add extra vegetables like zucchini for a more colorful soup. Store leftovers in an airtight container in the fridge for up to three days.