Coconut Curry Shrimp Soup
This Coconut Curry Shrimp Soup is made with tender shrimp, fresh veggies, and rice noodles in a creamy coconut milk broth flavored with curry paste, ginger, lemongrass, and lime. A cozy, flavor-packed soup that's easy enough for busy weeknights!
Ingredients
- 2 tablespoons butter sub extra virgin olive oil
- ½ sweet yellow onion diced
- 3 teaspoons garlic minced
- 3 cups chicken broth
- 2 cans full fat coconut milk
- 4 ounces + 2 tablespoons Thai Kitchen Red Curry Paste
- zest of 1 lime
- juice of ½ lime more as-desired
- 1 bell pepper cut into strips
- 1 russet potato cubed
- 2 carrots sliced
- 1 pint mushrooms sliced
- 2 teaspoons lemongrass grated
- 1-2 teaspoons chili garlic sauce
- 1 teaspoon ginger grated
- 1 teaspoon fish sauce
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pound large 16/20 raw shrimp shelled & tails removed
- ¼ cup fresh basil roughly chopped (more for serving)
- 8 ounces rice noodles cooked al dente per package instructions
Topping Suggestions:
- fresh basil chopped
- lime wedges
Instructions
- Sauté: Bring a large Dutch Oven to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add diced onion & 3 teaspoons garlic Move around the pan until garlic is fragrant and onion has softened, about 1-2 minutes.
- Simmer: Add 3 cups chicken broth, 2 cans full fat coconut milk, 4 ounces + 2 tablespoons Thai Kitchen Red Curry Paste, zest of 1 lime, juice of ½ lime, 1 bell pepper (sliced), 1 russet potato (cubed), 2 carrots (sliced), 1 pint mushrooms (sliced), 2 teaspoons lemongrass, 1-2 teaspoons chili garlic sauce, 1 teaspoon ginger, 1 teaspoon fish sauce, 1 teaspoon kosher salt and ¼ teaspoon ground black pepper. Stir to combine. Let simmer 10-15 minutes or until veggies are firm, but soft.
- Cook Shrimp: Add 1 pound large 16/20 raw shrimp and ¼ cup fresh basil (chopped). Stir and cover; let cook 3-5 minutes or until shrimp are fully cooked.
- Cook Noodles: Meanwhile, in a separate pot, cook 8 ounces rice noodles to al dente according to package instructions. Drain and rinse with cold water.
- Taste: Add any additional salt, lime juice or basil - as desired.
- Serve: Add rice noodles to a bowl and ladle the coconut curry soup over the top. Garnish with additional basil and lime wedges.
Notes
- Red Curry Paste: I used Thai Kitchen Red Curry Paste because it really doesn't carry much heat with it - SO if you use another brand, I would recommend adding a little at a time so you can reach your desired flavor/heat level.
- Chicken: option to swap the shrimp for 1 pound of cubed boneless, skinless chicken breasts. I would actually cook the chicken first in some olive oil or butter (season with salt and pepper) until it is close to fully cooked (or use rotisserie chicken) and then transfer to a plate. Add it back to the pot in step 3 with the mushrooms.
- Shrimp: feel free to leave the tails on for more flavor OR remove them beforehand for easier eating - up to you! Just be sure not to over-cook!
- Rice Noodles: I like to cook my noodles separately - if you prefer to cook them in the soup, then go for it! Do what works best for you.
- Storage: store leftover soup in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 429kcal | Carbohydrates: 39g | Protein: 14g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 1131mg | Potassium: 702mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5478IU | Vitamin C: 26mg | Calcium: 95mg | Iron: 5mg
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