Coconut Curry Soup with Shrimp

Adaption of THIS recipe from Lemon Blossoms

My comments are in red

Coconut Curry Soup with Shrimp

KATHY MCDANIEL

This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!

It was really easy to make, and I could prep most of it and then just cook when it was time to eat.  

prep:  10 minutes     cook:  15 minutes    servings:  4

Ingredients

2 tbsp coconut oil (vegetable or peanut oil can be use)

1 red bell pepper, thinly sliced

5 oz white button mushrooms, stems removed and sliced

2 tbsp garlic, minced

2 tsp ginger, minced or grated

2 tbsp red curry paste

4 cups chicken stock (or fish stock) Don't do this - make it way to runny!

2 tbsp soy sauce

3 tsp fish sauce

1 (14 ounces) can regular coconut milk

1/4 tsp pepper

1 teaspoon brown sugar

1 lb large shrimp, deveined and peeled

1 tablespoon lime juice

¼ cup green onions, sliced

2 tbsp fresh basil, chopped

Instructions:

1. Heat oil in a large soup pot over medium heat. (I used my cast iron WOK).
2. Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
3. Add garlic and ginger and saute just until fragrant. 
4. Stir in the red curry paste.
5. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar ground and black pepper. Bring to a simmer. (only add some veg stock if it seems too thick for your liking)
6. Add the shrimp and cook just until the shrimp turns pink. This should take about 3 – 4 minutes. Do not overcook the shrimp or it will be rubbery!
7. Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

Nutrition (not sure how this part changes without using stock)

Calories: 305kcal (15%)Carbohydrates: 16g (5%)Protein: 32g (64%)Fat: 12g (18%)Saturated Fat: 7g (44%)Cholesterol: 292mg (97%)Sodium: 2085mg (91%)Potassium: 583mg (17%)Fiber: 1g (4%)Sugar: 7g (8%)Vitamin A: 2245IU (45%)Vitamin C: 48.3mg (59%)Calcium: 194mg (19%)Iron: 3.8mg (21%)

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Course:SoupCuisine:Thai