Easy Coconut Curry Shrimp Soup Recipes

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EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

THAI COCONUT CURRY SOUP WITH SHRIMP



Thai Coconut Curry Soup With Shrimp image

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

2 cups uncooked jasmine rice
1 tablespoon olive oil
1 tablespoon butter
2 onions, chopped
salt and pepper
1 yellow pepper, chopped
4 garlic cloves, minced
2 ounces maesri prik khang curry paste (one half can)
1 tablespoon lime juice
2 (14 1/2 ounce) cans diced tomatoes
3 (13 1/2 ounce) cans chaokoh coconut milk
1 (14 ounce) can savoy coconut cream
4 cups chicken broth
2 lbs raw deveined tail off shrimp

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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