Thai Curry Soup with Shrimp
One spoonful of this Thai Curry Soup and you'll see why it's one I make again and again. Creamy coconut milk, shrimp, and bold Thai flavors create a cozy bowl that feels comforting while still tasting fresh and vibrant.
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
- Heat oil in large saucepan over medium high heat.
- Stir in curry paste and sauté for 30 seconds.
- Add about a half cup of the broth and whisk together.
- Add remaining broth, coconut milk and mushrooms.
- Simmer for 10 minutes.
- Add shrimp and cabbage, reduce heat to low and cook for 5 minutes.
- Add spinach and tomatoes and cook for 2 minutes.
- Serve with sprinkled with cilantro and with a lime wedge if desired.
Notes
*If using store bought thai curry paste, add in 1 teaspoon minced garlic and 2 teaspoon fresh ginger.