Go Back
+ servings
Print

Thai Curry Soup with Shrimp

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 -4 servings

Ingredients

  • 2 teaspoons coconut oil
  • 2 tablespoons thai curry paste or homemade Thai curry paste *
  • 2 cups chicken broth
  • 1 can light coconut milk
  • 1 cup sliced mushrooms about 4 ounces
  • 12 ounces 36/50 count shrimp peeled and deveined
  • ½ cup shredded cabbage
  • 1 cup diced tomato about 1 medium tomato
  • 6 ounces baby spinach
  • ¼ cup chopped fresh cilantro
  • 1 lime quartered

Instructions

  1. Heat oil in large saucepan over medium high heat.
  2. Stir in curry paste and sauté for 30 seconds.
  3. Add about a half cup of the broth and whisk together.
  4. Add remaining broth, coconut milk and mushrooms.
  5. Simmer for 10 minutes.
  6. Add shrimp and cabbage, reduce heat to low and cook for 5 minutes.
  7. Add spinach and tomatoes and cook for 2 minutes.
  8. Serve with sprinkled with cilantro and with a lime wedge if desired.

Recipe Notes

*If using store bought thai curry paste, add in 1 teaspoon minced garlic and 2 teaspoon fresh ginger.