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Thai Coconut Shrimp Soup

Bright Thai curry and shrimp coconut milk soup with rice, cilantro, green onions and fresh lime juice.
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 675 Fat: 39g Carbs: 51g Protein: 34g

Heartwarming and hearty with extra zippy flavors!  This quick and easy soup combines many of our favorite bright, fresh ingredients in one delicious bowl.

Ingredients
Coconut Milk
Ginger
Garlic
Green Onions
Lemongrass
Lime
Sushi rice
Curry powder
Green curry paste
Vegetable Broth Base
Shrimp
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Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Simmer To stew gently below or just at boiling point.
Sauté “To jump”. To fry in a small amount of fat at high heat.

What you need

Large pot with lid

Cooking Instructions

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Step 1: COOK THE RICE

Read through entire recipe before getting started. Add rice and 1½ cups water to a medium pot. Cover, bring to a boil, reduce to a simmer; cook for 15-20 min until water has been absorbed and rice is soft. While rice is cooking, start your mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Peel and mince ginger. Mince or grate garlic. Tear cilantro sprigs in thirds. Bias slice green onions. Fold lemongrass in half without breaking; this will allow it to release more flavor. Cut lime into eighths. Remove shrimp from package; rinse and pat dry.

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Step 3: MAKE THE BROTH

Heat 1 Tbsp oil in large pot over low heat. Add garlic, ginger, and lemongrass. Sauté 1-2 min until fragrant. Add vegetable broth base, curry paste, curry powder and 3 cups water; stir until dissolved.

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Step 4: COOK THE SHRIMP

Bring broth to a boil. Add shrimp and reduce heat to simmer. Cook 2-4 min until shrimp is fully cooked, pink and opaque. The USDA recommends cooking seafood to an internal temperature of 145ºF.

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Step 5: FINISH THE SOUP

Add coconut milk and stir until incorporated. Bring to boil and cook until 1/3 of the liquid has evaporated, about 5-7 min. Remove lemongrass from soup and discard.

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Step 6: PLATE YOUR DISH

Add rice, green onions and cilantro to bottom of each bowl. Top with soup squeeze lime wedges over the top. Don’t forget to remove or eat around the shrimp tails! Enjoy!