Description
Thai Coconut Shrimp Soup is a creamy, comforting Thai-inspired soup made with tender shrimp, coconut milk, ginger, garlic, and lemongrass simmered in a flavorful broth.
Ingredients
Scale
- 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
- Lime wedges for serving
- Fresh cilantro or parsley for serving
- Green onion, sliced, for serving
Instructions
- Heat olive oil in a large pot over medium heat and add garlic, ginger, and lemongrass, stirring until fragrant.
- Add curry powder and crushed red pepper flakes, then pour in vegetable broth and bring to a light boil.
- Add shrimp, reduce heat to medium, and simmer for 3 minutes until shrimp turn pink and opaque.
- Stir in coconut milk and shredded Napa cabbage, then return to a very light simmer.
- Remove from heat immediately to prevent overcooking.
- Season with sea salt to taste and serve topped with lime juice, cilantro or parsley, and sliced green onions.
Notes
- Do not overcook the shrimp as they become rubbery quickly.
- Avoid boiling the soup after adding coconut milk.
- Add extra red pepper flakes if you prefer more heat.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 190mg