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–+ servings
Thai Coconut Shrimp Soup

Creamy Thai Coconut Shrimp Soup to Warm Your Soul

This Thai Coconut Shrimp Soup is a comforting dish that combines coconut milk, lime, and shrimp for a delightful experience.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons coconut oil can substitute with any neutral oil
  • 1 medium shallot or onion
  • 3 cloves garlic minced
  • 1 tablespoon ginger grated
  • 2 tablespoons red curry paste adjust to taste
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1 can (13.5 oz) coconut milk full-fat preferred
For the Flavor
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon fish sauce omit for vegetarian
  • 1 tablespoon coconut sugar or brown sugar/honey
  • 1 teaspoon dried basil or fresh basil
For the Main Ingredients
  • 1 pound jumbo shrimp peeled and deveined
  • 1 cup mushrooms sliced, cremini or shiitake
  • 2 cups spinach or kale
For the Garnish
  • 2 tablespoons lime juice for garnish

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Thai Coconut Shrimp Soup
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat. Once melted, add 1 finely chopped shallot, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Sauté for 2-3 minutes until fragrant and the shallots are translucent.
  2. Stir in 2 tablespoons of red curry paste, cooking for an additional minute. Gradually pour in 4 cups of chicken broth and 1 can of full-fat coconut milk. Stir thoroughly and raise the heat until the soup reaches a gentle simmer.
  3. Add 1 pound of peeled and deveined jumbo shrimp, 1 cup of sliced mushrooms, and 2 cups of fresh spinach to the pot. Stir gently and cook for about 5-7 minutes until shrimp are pink and opaque.
  4. Add 2 tablespoons of tamari, 1 tablespoon of fish sauce, and 1 tablespoon of coconut sugar. Stir well, adjust seasoning, and let the soup simmer for another minute.
  5. Ladle the soup into bowls. Squeeze fresh lime juice over each serving and garnish with fresh cilantro if desired. Serve hot with jasmine rice on the side.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 18gProtein: 20gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 950mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Avoid boiling the soup to keep shrimp tender. Customize spice levels based on personal preference.

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