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Lily

Fiery Thai Shrimp and Coconut Soup: A Flavor Explosion!

A flavorful and spicy Thai soup featuring shrimp and coconut milk, perfect for a warm meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste
  • 4 cups coconut milk
  • 2 cups chicken or vegetable broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 pound shrimp peeled and deveined
  • 1 cup mushrooms sliced
  • 1 red bell pepper thinly sliced
  • 1 cup snap peas
  • Fresh cilantro for garnish
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the red curry paste and cook for another minute, stirring to combine.
  4. Pour in the coconut milk and chicken or vegetable broth, stirring well. Bring the mixture to a gentle simmer.
  5. Stir in the fish sauce and lime juice, then add the shrimp, mushrooms, red bell pepper, and snap peas. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
  6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 8gProtein: 24gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 4gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a spicier kick, add sliced fresh chili peppers or a dash of sriracha to the soup.
  • Substitute tofu for shrimp for a vegetarian option, and add extra vegetables like zucchini or carrots for added nutrition.

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