Thai Shrimp Soup
Thai Shrimp Soup is a little bit exotic, a little spicy, and a lot fun, with carrot strings and rice noodles to add nutrition and please the kids.
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
- 2 ounces thin rice noodles see note
- 1 lime juice only
- 0-2 Tablespoons cilantro chopped
- 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 (thicker rice noodles should be precooked), lime juice and cilantro.
- Garnish with additional 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, I'd suggest pre-cooking them.
I prefer using raw shrimp so that the juices they give off while cooking are captured in the soup.
Nutrition
Calories: 353kcalCarbohydrates: 21gProtein: 15gFat: 25gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 91mgSodium: 826mgPotassium: 580mgFiber: 4gSugar: 8gVitamin A: 7652IUVitamin C: 28mgCalcium: 81mgIron: 2mg
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