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Coconut curry shrimp soup with cilantro in a bowl with a spoon.
Course Appetizer, Main Course, Soup

Easy Thai Shrimp Coconut Curry Soup

By: Elysia
Servings 5 servings
This Thai Shrimp Curry Soup is easy to make and packed full of so much flavor! Who needs takeout when you can make your own delicious version at home! {Gluten-free & dairy-free}
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 4 garlic cloves minced
  • 2 tablespoons freshly grated ginger
  • 3 tablespoons red curry paste
  • 2 400 mL cans unsweetened coconut milk
  • 4-5 cups no salt added chicken broth*
  • 2 tablespoons honey
  • 3/4 cup quick cooking brown rice uncooked
  • 1.5 pounds raw jumbo shrimp peeled and deveined
  • Juice of 1 lime
  • 1/4 cup fresh cilantro chopped
  • Salt & pepper to taste

Instructions

  • Add olive oil to a large stockpot or Dutch oven over medium high heat. Add onion, bell pepper and garlic . Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
  • Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and chicken broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Add honey and stir.
  • Bring mixture to a boil; add rice and reduce heat to medium low. Simmer until rice is cooked, about 25 minutes. Add shrimp to the pot and cook for about 4 minutes or until pink.
  • Stir in lime juice and cilantro. Taste soup and adjust flavors accordingly. If you want more zing, add more lime juice. If you would like it more spicy, add 1-2 tablespoons sriracha hot sauce. If you're looking for more flavor, season with salt and pepper, to taste and add more cilantro. If you want it to be a thinner consistency, add more broth. Serve warm and enjoy!

Notes

*Start with lower amount of broth and adjust once the rice has finished cooking. You may wish to increase the amount of broth since the rice tends to absorb quite a bit of the liquid. 
  • Don't overcook the shrimp! If you're using uncooked raw shrimp like I did, you can add it to the soup at the very end and only cook it for about 4 minutes or until it turns pink. Letting the shrimp boil in the soup for too long will result in overcooked rubbery shrimp.
  • Cook the shrimp with the tails on. This can help incorporate some extra flavor into the soup. You can remove the tails if you'd like once the shrimp has cooked.
  • Adjust liquid accordingly. If the soup has been sitting for a while, it will thicken up quite a bit since the rice absorbs some of the liquid. Right before serving, you may wish to add more broth or coconut milk to thin it out a bit.
  • Adjust heat according to personal preference. The soup has a mild kick to it from the curry paste. If you wish to add more heat, add one to two tablespoons of sriracha hot sauce.

Nutrition

Calories: 429kcalCarbohydrates: 28gProtein: 26gFat: 25gSaturated Fat: 18gCholesterol: 229mgSodium: 499mgPotassium: 518mgFiber: 3gSugar: 12gVitamin A: 2217IUVitamin C: 38mgCalcium: 172mgIron: 5mg
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