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–+ servings
Isabella

Coconut Curry Shrimp Soup: A Flavorful Delight Awaits!

A delicious and easy-to-make Coconut Curry Shrimp Soup that combines the flavors of coconut milk, curry, and fresh vegetables.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon red curry paste
  • 1 can 14 ounces coconut milk
  • 2 cups vegetable broth
  • 1 pound shrimp peeled and deveined
  • 1 cup bell peppers sliced (any color)
  • 1 cup spinach fresh
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
  2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  3. Add the red curry paste to the pot, stirring well to combine with the onion mixture. Cook for another minute.
  4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
  5. Add the shrimp and sliced bell peppers to the pot. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
  6. Stir in the fresh spinach and lime juice, cooking for an additional 1-2 minutes until the spinach is wilted.
  7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 290kcalCarbohydrates: 6gProtein: 24gFat: 20gSaturated Fat: 14gPolyunsaturated Fat: 6gCholesterol: 150mgSodium: 600mgFiber: 1gSugar: 3g

Notes

  • For a spicier kick, add sliced jalapeños or a dash of sriracha to the soup.
  • Substitute the shrimp with chicken or tofu for a different protein option, adjusting cooking times accordingly.

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