Description
Creamy Thai Shrimp Coconut Curry Soup is a delightful comfort dish that combines tender shrimp with a rich, velvety coconut broth and vibrant vegetables. Infused with aromatic spices and fresh herbs, this soup offers a warm embrace on chilly evenings or a show-stopping centerpiece for dinner parties. Quick to prepare and bursting with flavor, it’s an easy way to impress your guests or treat yourself after a long day.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 2 cups low-sodium chicken or vegetable broth
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Instructions
- Prepare your ingredients by slicing bell peppers and chopping snap peas.
- In a large pot, heat a drizzle of oil over medium heat. Sauté minced garlic and grated ginger until fragrant (about 1 minute).
- Pour in the coconut milk and chicken broth; stir to combine.
- Add red curry paste, adjusting for spice preference; mix until dissolved.
- Toss in bell peppers and snap peas followed by the shrimp; cook until shrimp is pink (3-5 minutes).
- Remove from heat and stir in fresh basil leaves and lime juice; adjust seasoning if necessary.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 345
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 175mg