Coconut Red Curry Shrimp Soup
Ingredients
The Soup
-
½
lb
raw shrimp, peeled
-
2
Tbsp
coconut oil, divided
-
½
medium
onion, diced
-
1
small head
broccoli, chopped into florets
-
2
tsp
minced garlic
-
2
tsp
minced ginger
-
5
Tbsp
Thai red curry paste
-
1 ½
cups
chicken broth
-
2
cans (13.5oz)
full-fat coconut milk
-
1
Tbsp
fish sauce
-
2
tsp
lemongrass
-
1
red
pepper, de-seeded and sliced thin
-
½
tsp
sea salt
-
to taste
fresh ground black pepper
For Serving
-
¼
cup
chopped scallions
-
2
Tbsp
chopped cilantro
-
½
lime
sliced into 4 pieces
-
1
batch
Easy Oven Baked Cauliflower Rice or stovetop cauliflower rice
Instructions
- Prepare the cauliflower rice if serving with it.
- Combine coconut milk, 1 ¼ cups broth, fish sauce, and lemongrass in a bowl and whisk until smooth.
- Heat 1 Tbsp coconut oil in a pot, add shrimp, and cook until seared but not fully cooked, then set aside.
- In the same pot, heat the remaining coconut oil, add onions, ginger, and garlic, and sauté until onions are translucent.
- Steam the broccoli in the microwave with a bit of broth.
- Stir in curry paste with the onion mixture, then add the coconut milk mixture and salt, cooking for 5 minutes.
- Add red peppers and broccoli, simmer for another 5 minutes.
- Adjust seasoning, add shrimp to warm before serving.
- Ladle soup into bowls, add cauliflower rice, and garnish with scallions, cilantro, and lime.
Nutrition Facts (estimated)
Servings
4 servings
Calories
484
Total fat
38g
Total carbohydrates
21g
Total protein
13g
Sodium
1280mg
Cholesterol
mg
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