Thai Coconut Curry Soup With Shrimp Recipes

THAI COCONUT CURRY SHRIMP SOUP

Steps:

• Heat a large pot over medium high heat. Add the olive oil.
• Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. These are the aromatics of the recipe (the flavour-builders), so let them heat up nicely for several minutes, stirring regularly.
• Add the coconut milk and stock, stir well and cover the pot, letting the soup simmer for about 10 minutes, stirring regularly.
• Add the uncooked shrimp, bell pepper, onions, mushrooms, carrots, and broccoli and stir well to combine.
• Cover the pot again and let cook for about 7-10 minutes, turning the heat to medium low.
• After this time, the shrimp should be cooked through and the veggies should have softened slightly (you don't want them to be falling apart and mushy - they should still hold their shape in a soup like this).
• Serve in large bowls with crusty bread for dipping, with a sprinkling of fresh cilantro and some fresh lime wedges, if desired.

EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB

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.

COCONUT CURRY SOUP WITH SHRIMP

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.

THE BEST THAI COCONUT SOUP

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.

THAI CURRY WITH SHRIMP & COCONUT

Steps:

• In a small saucepan, whisk the first six ingredients until blended. Bring to a boil over medium heat, stirring occasionally; remove from heat., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add onion and red pepper; cook and stir 4-5 minutes or until onion is golden brown. Add garlic; cook 1 minute longer. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add shrimp; stir-fry 3-4 minutes or until shrimp turn pink., Sprinkle with salt and pepper. Add onion and sauce mixtures; heat through, stirring occasionally. Serve with rice; sprinkle with peanuts and coconut.

THAI COCONUT CURRY WITH SHRIMP

Steps:

• Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
• Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
• Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

THAI COCONUT CURRY SOUP WITH 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.

THAI SHRIMP COCONUT SOUP

Steps:

• Add water and coconut milk to pot and whisk.
• Add salt.
• Bring to the boil.
• Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
• Reduce the heat to a simmer for 10-15 minutes.
• Strain of the big pieces.
• Add mushrooms and jalapeno peppers.
• Cook for 5 minutes.
• Add shrimp and cook till shrimp is done.
• Add green onions and lime juice.
• Cook for 5 minutes.
• Garnish with coriander leaves or thai basil.