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Thai Curry Shrimp Soup, curry soup, thai soup, thai curry soup

Thai Curry Shrimp Soup

Ingredients

  • 1 Pound Shrimp (peeled and deveined)
  • 1 Can Coconut milk (13.5oz)
  • 3 Tablespoons Red Curry paste
  • 2 Tablespoons Fish sauce
  • 1 Cup Zucchini (diced)
  • ¼ Cup Fresh Cilantro and Basil (about 3:1)
  • 1 Teaspoon Turmeric (optional)
  • 2 Cloves Garlic (minced)
  • 1 Teaspoon Ginger (grated)
  • 1 Teaspoon Cumin
  • ½ Cup Onion (chopped)
  • 1 Teaspoon Paprika
  • 2 Tablespoons Coconut oil (or your choice)
  • 1 Teaspoon Red pepper flake (optional)
  • 1 Teaspoon Lime juice
  • Salt and pepper

Instructions

  1. Gather all the ingredients, cut the vegetable, clean the shrimps, you can remove the tail or leave it on.

    Thai Curry Shrimp Soup, Curry soup, Thai soup, Thai curry soup
  2. In a bowl, add the shrimp, about ¼ of coconut milk, paprika, cumin, lime and leave for about 5 minutes you don’t want to leave too long.

    Thai Curry Shrimp Soup, Curry soup, Thai soup, Thai curry soup
  3. Heat the coconut oil in a sauté pan, add garlic, ginger, onion and sauté for a few seconds.

  4. Add the fish sauce, curry paste, coconut milk and bring to a boil, reduce the heat to simmer for 10 minutes and make sure you stir.

    Thai Curry Shrimp Soup, Curry soup, Thai soup, Thai curry soup
  5. Add zucchini, red pepper flakes if you're using.

    Thai Curry Shrimp Soup, Curry soup, Thai soup, Thai curry soup
  6. Thrown in the shrimp, and combine. Cook for about 1 minute.

    Thai Curry Shrimp Soup, Curry soup, Thai soup, Thai curry soup
  7. Add the herbs and season and let it simmer for about 1 minute or until the shrimps turn pink or opaque.

  8. Serve and enjoy.

    Thai Curry Shrimp Soup, curry soup, thai soup, thai curry soup