Description
A creamy and spicy coconut curry shrimp soup that’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 pound shrimp, peeled and deveined
- 2 cups green beans, trimmed
- 1 red bell pepper, sliced
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger, cook for 1 minute.
- Add red curry paste and cook for 1 minute.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add shrimp, green beans, and bell pepper.
- Cook until shrimp are pink and vegetables are tender, about 5-7 minutes.
- Stir in lime juice, season with salt and pepper.
- Serve hot, garnished with cilantro.
Notes
Adjust the spiciness by adding more or less curry paste. Serve with rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Soup
- Cuisine: Thai
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g