Description
This Thai Coconut Shrimp Soup is a fragrant and flavorful dish that combines the richness of coconut milk with the vibrant heat of red curry paste. Loaded with shrimp, mushrooms, and spinach, this soup is a comforting and satisfying meal that is perfect for any occasion.
Ingredients
Units
Scale
Soup:
- 1 Tablespoon coconut oil
- 1 large shallot or small onion, chopped
- 3 cloves garlic, pressed or minced
- 1 Tablespoon freshly grated ginger
- 3 – 4 Tablespoons red curry paste (Thai Kitchen recommended)
- 2 cups chicken broth
- 15 oz can coconut milk (full fat recommended)
- 1 Tablespoon gluten-free reduced-sodium Tamari or soy sauce (if not GF)
- 2 teaspoons gluten-free fish sauce (Thai Kitchen recommended)
- 1 Tablespoon coconut sugar
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 lb 16/20 jumbo shrimp, peeled and deveined
Additional Ingredients:
- 8 oz mushrooms, very thinly sliced
- 4 cups baby spinach, roughly chopped
- 1 lime, cut in half, one half sliced into wedges
- For serving: cooked rice and chopped cilantro
Instructions
- Melt oil: In a large soup pot over medium heat, melt the coconut oil. Add shallot or onion and saute until softened, about 3-4 minutes.
- Add aromatics: Add garlic and ginger, saute until fragrant, about 1-2 minutes. Add red curry paste and saute for an additional minute.
- Add liquids: Slowly pour in chicken broth, scraping up any bits from the bottom of the pot. Add coconut milk, gluten-free Tamari, fish sauce, coconut sugar, dried basil, salt, and pepper. Bring to a bubble then simmer for 10 minutes.
- Add shrimp and vegetables: Bring soup to a boil, then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked, about 4-5 minutes. Squeeze in lime juice, stir, and serve with rice, lime wedges, and cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 220mg
