Description
This Thai Coconut Shrimp Soup is a flavorful and comforting dish that brings together the vibrant flavors of Thailand in a delicious soup. Creamy coconut milk, fragrant lemongrass, and zesty lime create a perfect balance in this easy-to-make recipe.
Ingredients
Units
Scale
Main Soup:
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 1 pound medium shrimp, peeled and deveined
- 13 to 14 ounce can light coconut milk
- 2 cups Napa cabbage, finely shredded
- Sea salt, to taste
For Serving:
- Lime wedges
- Fresh cilantro or parsley
- Green onion, sliced
Instructions
- Sauté Aromatics: In a large pot over medium heat, add olive oil, garlic, ginger, and lemongrass. Stir in curry powder and red pepper flakes.
- Add Broth and Shrimp: Pour in vegetable broth, bring to a boil. Add shrimp, simmer for 3 minutes.
- Finish Soup: Stir in coconut milk and cabbage. Simmer briefly, then remove from heat.
- Season and Serve: Season with salt. Serve in bowls, garnish with lime, cilantro, green onion, and more red pepper if desired.
Notes
- You can adjust the spice level by increasing or decreasing the amount of red pepper flakes.
- For a richer soup, use full-fat coconut milk instead of light coconut milk.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 860mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 180mg
