Lylas Curry Shrimp Coconut Soup Recipes

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

COCONUT CURRY SOUP WITH SHRIMP

Steps:

• 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.

LYLA'S CURRY SHRIMP COCONUT SOUP

Steps:

• Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
• once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
• Add curry and stir to bloom the flavor (1 min.), then.
• immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
• Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
• Add the chopped peppers and broccoli slaw into the soup.
• Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
• Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
• You can top with Mango Salsa-Pico de Gallo (like Newman's Own Mango Salsa) and cracked pepper to enhance the taste.
• Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
• These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.

CHICKEN CURRY SOUP WITH COCONUT AND LIME

Steps:

• Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
• Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
• Mix in lime juice.
• Season with salt and pepper.
• Divide rice between 4 bowls.
• Ladle soup over rice.
• Sprinkle with green onions and cilantro.
• Pass lime wedges separately.
• Serve.