THAI COCONUT CURRY SHRIMP SOUP
This Thai Coconut Curry Shrimp Soup is packed with vegetables and bursting with Thai flavours! It's dairy-free and comes together in 30 minutes or less!
Provided by Chrissie (thebusybaker.ca)
Categories Dinner Main Course Soup
Time 30m
Number Of Ingredients 16
Steps:
- Heat a large pot over medium high heat. Add the olive oil.
- Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. These are the aromatics of the recipe (the flavour-builders), so let them heat up nicely for several minutes, stirring regularly.
- Add the coconut milk and stock, stir well and cover the pot, letting the soup simmer for about 10 minutes, stirring regularly.
- Add the uncooked shrimp, bell pepper, onions, mushrooms, carrots, and broccoli and stir well to combine.
- Cover the pot again and let cook for about 7-10 minutes, turning the heat to medium low.
- After this time, the shrimp should be cooked through and the veggies should have softened slightly (you don't want them to be falling apart and mushy - they should still hold their shape in a soup like this).
- Serve in large bowls with crusty bread for dipping, with a sprinkling of fresh cilantro and some fresh lime wedges, if desired.
Nutrition Facts : ServingSize 1 servings, Calories 110 kcal, Carbohydrate 12 g, Protein 8 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 53 mg, Sodium 761 mg, Fiber 2 g, Sugar 7 g
THAI COCONUT SOUP
Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.
Provided by Nagi
Time 20m
Number Of Ingredients 18
Steps:
- Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
- Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
- Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
- Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
- Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
- Add chicken broth and coconut milk. Stir and bring to simmer.
- Simmer for 2 minutes, then add lime zest and return prawns into broth.
- Cook for 2 minutes just to reheat and finish cooking the prawns.
Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
COCONUT CURRY SOUP WITH SHRIMP
This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
Provided by Chef Kathy McDaniel
Categories Soup
Time 25m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
THAI COCONUT CURRY SOUP WITH SHRIMP
I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.
Provided by DrBuzzetta
Categories < 60 Mins
Time 40m
Yield 6 Quarts
Number Of Ingredients 14
Steps:
- Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
- In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
- Add salt and pepper to taste and continue to saute.
- Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
- Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
- Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
- Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
- Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
- Can be garnished with cilantro if you like.
Nutrition Facts : Calories 1095.4, Fat 60.4, SaturatedFat 48.8, Cholesterol 195.6, Sodium 1437.9, Carbohydrate 110.3, Fiber 7.6, Sugar 40.3, Protein 36
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