25-Minute Thai Coconut Curry Shrimp Soup
A comforting and quick Thai coconut curry shrimp soup that combines the aromas of ginger and garlic with vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Pescatarian
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 cups chicken or vegetable broth
- 1 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 red bell pepper, sliced
- 1 stalk lemongrass, bruised
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- Heat the oil in a pot over medium heat.
- Add garlic, ginger, and lemongrass. Sauté for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute, letting the flavors bloom.
- Add coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a simmer.
- Add sliced bell pepper and cook for 3 minutes, allowing them to soften slightly.
- Add shrimp and cook until they turn pink, about 3 minutes.
- Remove lemongrass and garnish with fresh cilantro before serving.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 170mg