Thai Coconut Shrimp Soup

Plump shrimp and crisp red bell peppers bathed in a fragrant red curry and coconut milk broth.

• Prep: 8 min
• Cook: 10 min
• Total: 18 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.97/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Carb

Tags

• one-pot
• rich
• quick
• spicy
• fresh
• savory

Ingredients

• 1 tablespoon coconut oil
• 1 tablespoon red curry paste
• 1 teaspoon fresh ginger (peeled and grated)
• 1 red bell pepper (small, sliced thin)
• 1 can canned coconut milk (13.5 oz can, unsweetened)
• 1 cup vegetable broth
• 1 tablespoon fish sauce
• 0.5 pound raw shrimp (peeled and deveined)
• 1 tablespoon lime juice (freshly squeezed)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Melt 1 tablespoon coconut oil in a medium saucepan over medium heat for 1 minute.
2. Add 1 tablespoon red curry paste and 1 teaspoon grated fresh ginger; stir constantly for 1 minute until fragrant.
3. Add sliced red bell pepper, 1 can coconut milk, 1 cup vegetable broth, and 1 tablespoon fish sauce. Bring to a gentle simmer for 4 minutes.
4. Add 1/2 pound peeled raw shrimp and cook for 3 minutes, stirring occasionally, until shrimp are pink and cooked through.
5. Turn off the heat and stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro before serving.

Notes

Reheats smoothly in the microwave on 70 percent power so the shrimp stays tender and juicy.

Nutrition (per serving)

• Calories: 537
• Protein: 21.2 g
• Carbohydrates: 15.9 g
• Fat: 45.9 g
• Fiber: 2.2 g
• Sodium: 1784 mg
• Saturated Fat: 38 g
• Sugar: 8.3 g
• Cholesterol: 145 mg