Thai Coconut Shrimp Curry Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 357.0
  • Total Fat: 27.7 g
  • Cholesterol: 110.5 mg
  • Sodium: 1,053.8 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 0.9 g
  • Protein: 15.1 g

View full nutritional breakdown of Thai Coconut Shrimp Curry Soup calories by ingredient


Introduction

Came from Allrecipes (The Best Thai Coconut Soup) Came from Allrecipes (The Best Thai Coconut Soup)
Number of Servings: 8

Ingredients

    2.5 tsp A Taste of Thai - Red Curry Paste (by LISAG418)
    2 tbsp Ginger, ground
    4 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
    1 tbsp Lemon grass (citronella), fresh
    3 tbsp Fish Sauce
    1 tsp Domino Light Brown Sugar
    5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
    3 serving Shitake Mushrooms (4 mushrooms, 72 grams)
    16 oz Shrimp, cooked

Directions

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
I added Sirracha Thai pesto Red peppers and Scallions

Serving Size: Makes 8 Services