EASY COCONUT CURRY SHRIMP SOUP
Coconut curry shrimp soup is an easy healthy dinner that you'll absolutely love. You can make this low-carb recipe in 15-20 minutes and it's paleo, gluten-free and keto friendly.
Provided by Her Highness - Hungry Me
Categories Dinner
Time 15m
Number Of Ingredients 6
Steps:
- Add the coconut milk and the curry paste to a small cooking pot and cook at medium-high heat, stirring until you get a smooth and even broth (could take 3-4 minutes). Another option here would be whisking the ingredients instead of stirring - this can speed up the process.
- Once the curry and the coconut milk are combined, add the shrimp and the lime leaves or lemongrass. Cook for a few minutes until the shrimp turns pink.
- Stir in the zucchini and turn the heat off.
- Take out the lime leaves if using and serve topped with fresh cilantro.
Nutrition Facts : Calories 358 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 17 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 623 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB
If you are looking for a warming, flavorful soup while on a low carb diet, try this easy Thai coconut curry soup with shrimp. It's so tasty and satisfying and will warm you up on a cold day. Easy serving of this shrimp curry soup has only 3.1g net carbs and 165 calories!
Provided by Denise
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.
- Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.
- Cook until the shrimp to pink and are cooked through. This should only take a few minutes.
- Take of the stove and add in the lime and use the cilantro leaves to garnish.
Nutrition Facts : Calories 165 kcal, ServingSize 1 serving
COCONUT SHRIMP SOUP
This delicious soup is just three simple steps away from your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
COCONUT CURRY SOUP WITH SHRIMP
This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
Provided by Chef Kathy McDaniel
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
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