THAI SOUP RECIPE
My Coconut Shrimp Thai Soup is a nutritional powerhouse loaded with vitamins, minerals, and antioxidants like Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium, and Manganese. It’s very low in sugar and has brain-healthy plant-based fats, too.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
- 2 tbsp. Olive Oil
- 2 Cloves Garlic, minced
- 1 1- Inch Piece Ginger, grated and minced
- 2 Stalks Lemongrass, minced (sub 2 tbsp. lemongrass paste)
- 1 Scallion, diced
- 1 Red Bell Pepper, cut into equal sized pieces
- 2 tbsp. Red Curry Paste
- 1 can Unsweetened Coconut Milk, 13.5 oz. can
- 1 Lime, the juice and zest
- 1 cup of Water
- 8 oz Shrimp, wild caught, not farm raised
- ¼ cup Cilantro, diced
- NOTE: You can use chicken or beef in place of the shrimp.
Wash, dry and prep the produce.
In a medium pot, heat 2 tablespoons of oil on medium-high until hot.
Add the garlic, ginger, minced lemongrass, scallion and bell pepper.
Cook, stirring frequently, for 1 to 2 minutes, stirring occasionally, 1 to 2 minutes, or until softened.
Next, add as much of the red curry paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. (It smells amazing!)
After a few minutes, add the coconut milk, lime zest, and 1 cup of water to the pot.
Continue to cook, stirring occasionally, 3 to 4 minutes, or until thoroughly combined.
You’re aiming for a slow simmer as boiling the soup, may make the coconut milk separate.
Add the shrimp, cilantro and the juice from your zested lime.
Cook until the shrimp are pink and cooked through. Salt and pepper to taste (optional). Garnish with some scallions and the remaining cilantro and lime wedges. Enjoy!
Serving: 1cup | Calories: 385kcal | Carbohydrates: 10g | Protein: 18g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 286mg | Sodium: 417mg | Potassium: 776mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4386IU | Vitamin C: 100mg | Calcium: 134mg | Iron: 7mg