Thai Shrimp Soup (with Extra Carrots–shh)

Christmas Eve seems like ages ago.  The festive evening, along with the rest of the holiday season, is so special—yet flies by in a flash.  But everything is still fresh in my mind.  As is this Thai Shrimp Soup, the most popular dish of the night. 

Thai Shrimp Soup - Curry, Coconut, Shrimp, Carrot "Noodles"

Thai Shrimp Soup

It has taken me far too long to share it with you …    

Thai Shrimp Soup. With curry, coconut, shrimp, carrot "noodles," red peppers and more, this soup is easy, healthy, and family pleasing any time.

Thai Soup, Served.

Years ago, when I was a new wife and mother, I used to make soup all the time. It was a good way to pull together a lot of nutrition and easy bulk cooking–something I’d live or die by when I juggled a corporate career and mom duties.  Back then, you could go to my freezer and find a variety of recipes, in a smorgasbord of sizes. 

Then, all of a sudden, I didn’t like soup anymore. Boredom is a killer. 

Thai Shrimp Soup. With curry, coconut, shrimp, carrot "noodles," red peppers and more, this soup is easy, healthy, and family pleasing any time.

Closeup

But this fall, when I went back to school, I decided things had to change. I started to experiment again–and my soup-love is back!  Today’s Thai Shrimp Soup is a new favorite, based on a recipe from Damn Delicious

I made a couple of modifications to the original, mostly importantly, adding a package of julienned carrots. When cooked in the soup, the long carrot strands (I used tricolor) become almost noodle-like.  Perfect if you are sneaking in an additional vegetable to a big family dinner with kids! 

Tri-color carrot matchsticks

Tri-color carrot matchsticks

Finally, I increased the amount of broth and seasonings to accommodate the carrots, and switched from rice to rice noodles.  Just because they are fun.  

As a recipe that has been modified to include an additional vegetable (or fruit), this soup qualifies for inclusion in my “Veggie Wednesday” collection.  So, for the second week in a row, I have successfully “veggie-fied” a recipe. 

Thai Shrimp Soup. With curry, coconut, shrimp, carrot "noodles," red peppers and more, this soup is easy, healthy, and family pleasing any time.

Thai Shrimp Soup

But tell the kids they are noodles …

Thai Shrimp Soup

Thai Shrimp Soup. With curry, coconut, shrimp, carrot "noodles," red peppers and more, this soup is easy, healthy, and family pleasing any time.
Author: Inger
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 10
Calories 267 kcal

Ingredients
  

  • 1 Tablespoon coconut oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 Tablespoon freshly grated ginger
  • 3 Tablespoons red curry paste
  • 27 ounces unsweetened coconut milk 2 13.5 ounce cans
  • 6 cups vegetable stock
  • 1 red bell pepper diced
  • 10 ounces carrot matchsticks 1 pkg, about 3 cups
  • 1 pound shrimp peeled and deveined
  • salt, pepper to taste
  • 8 ounces thin rice noodles see note
  • 1 lime juice only
  • cilantro, green onion, paprika optional garnish

Instructions
 

  • Melt coconut oil in a large stockpot or Dutch oven over medium high heat.
  • Add garlic, onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
  • Stir in curry paste and ginger, and cook about 1 minute. Gradually whisk in coconut milk and vegetable stock. Add red pepper & carrots, bring to a boil and simmer until everything is tender, about 8-10 minutes.
  • Add shrimp and cook until just pink. Stir in noodles (see note) and lime juice.
  • Garnish with cilantro and green onion if desired. Serve immediately.

Notes

Thin rice noodles “cook” almost instantly upon addition to a hot liquid. If you use regular rice noodles, adjust the cooking time according to package directions. Rice can also be used.
I prefer raw shrimp so that the juices they give off while cooking are captured in the soup.

Nutrition

Calories: 267kcal
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

10 thoughts on “Thai Shrimp Soup (with Extra Carrots–shh)

  1. David

    I won’t say a word about the carrots! I wish I could find Thai curry paste without garlic – as I cannot, I must make them myself. Red curry paste has been the most difficult for me to pull off successfully. I will keep trying – because I want to make the soup!

    1. Inger Post author

      Yes, I prefer to use home ingredients myself, but when I looked at everything that was in the red curry paste I thought twice. But if you hit an Asian market for the lemongrass and galangal, I think it could be a go.

  2. cheri

    Looks like a delicious and flavorful soup Inger, always on the lookout for a another wonderful soup recipe for my family.

    1. Inger Post author

      Thanks Cheri. With a few successes under my belt, I am back to looking for new soup recipes again too!

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