Lylas Curry Shrimp Coconut Soup Recipes

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THAI COCONUT SOUP



Thai Coconut Soup image

Recipe video above. This amazing quick & easy Thai Coconut Soup is made from scratch!! Tastes like a Thai coconut curry, a cross between Tom Yum and Laksa soups. This recipe is all about the soup broth, so put whatever you want into the soup! This is the noodle soup version of this Poached Salmon in Coconut Lime Sauce.

Provided by Nagi

Categories     Mains     Soup

Time 20m

Number Of Ingredients 18

1 tbsp vegetable oil
10 prawns/shrimp (, peeled and deveined (Note 1))
2 garlic cloves (, finely grated)
2 tsp ginger (, finely grated)
1 lemongrass (, peeled, finely grated (Note 2))
1 tbsp brown sugar
1 1/2 tbsp fish sauce ((or soy sauce))
2 tsp curry powder ((Note 3))
1 tsp coriander powder
2 tsp chilli garlic paste or other chilli paste (, adjust to taste (Note 4))
400 g/14oz coconut milk ((Note 5))
2 cups /500ml chicken broth ((or vegetable))
2 tsp lime zest ((1 lime))
200 g / 7 oz fresh egg noodles, (prepared per packet (other noodles Note 6))
Big handful bean sprouts
Lime wedges
Fresh coriander/cilantro leaves
Sliced red onion ((or sliced green onion), Fried Asian shallots (Note 7), sliced red chilli, more chilli paste (optional))

Steps:

  • Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
  • Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
  • Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
  • Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
  • Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
  • Add chicken broth and coconut milk. Stir and bring to simmer.
  • Simmer for 2 minutes, then add lime zest and return prawns into broth.
  • Cook for 2 minutes just to reheat and finish cooking the prawns.

Nutrition Facts : Calories 665 kcal, Carbohydrate 52 g, Protein 17 g, Fat 46 g, SaturatedFat 38 g, Cholesterol 75 mg, Sodium 2350 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

COCONUT CURRY SOUP WITH SHRIMP



Coconut Curry Soup with Shrimp image

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!

Provided by Chef Kathy McDaniel

Categories     Soup

Time 25m

Number Of Ingredients 16

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)
2 tbsp soy sauce
3 tsp fish sauce
1 (14 ounces) can regular coconut milk
1 teaspoon brown sugar
1/4 tsp pepper
1 lb large shrimp, deveined and peeled
1 tablespoon lime juice
¼ cup green onions, sliced
2 tbsp fresh basil, chopped

Steps:

  • Heat oil in a large soup pot over medium heat.
  • Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
  • Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
  • Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
  • 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!
  • Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

EASY THAI SHRIMP SOUP



Easy Thai Shrimp Soup image

Skip the take-out and try making this at home - it's unbelievably easy and 10000x tastier and healthier!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 13

1 cup uncooked basmati rice
2 tablespoons unsalted butter
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
2 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1 tablespoon freshly grated ginger
2 tablespoon red curry paste
1 (12-ounce) can unsweetened coconut milk
3 cups vegetable stock
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Steps:

  • In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. 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 vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

LYLA'S CURRY SHRIMP COCONUT SOUP



Lyla's Curry Shrimp Coconut Soup image

My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa - Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn't like too much curry, but you might want to use more to spice up the soup. I hope you'll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.

Provided by lylasrecipes

Categories     Vegetable

Time 30m

Yield 7-8 3/4 to 1 cup serving size, 6-8 serving(s)

Number Of Ingredients 16

1 teaspoon olive oil
1 small onion
2 stalks celery & leaves (chopped and separate leaves)
1 teaspoon garlic (chopped)
1 cup shrimp (Small, Approx. 4 oz.)
1 cup sweet potato (peeled, sliced into 1/4 inch half moons, store in water until ready to add)
1 -2 teaspoon curry powder (according to your taste)
1 (32 ounce) carton fat-free low-sodium chicken broth
1 (14 ounce) can light coconut milk
1/2 cup bell pepper (diced, both Green and Yellow)
1 cup broccoli slaw mix (Fresh express Julienne broccoli and carrots)
1 lime (Zest and fresh Juice of One Lime)
1/4 cup cilantro (fresh or 1/2 tsp dried)
sea salt
pepper (freshly ground)
fresh spinach, Ginger Snap Cookie and Mango Salsa-Pico de Gallo

Steps:

  • Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
  • once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
  • Add curry and stir to bloom the flavor (1 min.), then.
  • immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
  • Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
  • Add the chopped peppers and broccoli slaw into the soup.
  • Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
  • Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
  • You can top with Mango Salsa-Pico de Gallo (like Newman's Own Mango Salsa) and cracked pepper to enhance the taste.
  • Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
  • These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.

Nutrition Facts : Calories 69.6, Fat 1.9, SaturatedFat 0.4, Sodium 74.9, Carbohydrate 10.9, Fiber 2.1, Sugar 2.6, Protein 4.3

CHICKEN CURRY SOUP WITH COCONUT AND LIME



Chicken Curry Soup with Coconut and Lime image

Anything with coconut and lime just takes me right back to the tropics. I love this soup. It's actually a Thai recipe and is very easy and quick create. Plus, I usually have these ingredients on hand anyway, so it is also inexpensive. Enjoy.

Provided by Normaone

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can reduced-sodium chicken broth
1 (14 ounce) can unsweetened coconut milk
1/2 tablespoon curry powder
1 jalapeno chile, seeded and minced
4 boneless skinless chicken breast halves, cut into 3/4 inch pieces
2 tablespoons fresh lime juice
salt and pepper
1/4 cup green onion, chopped
1/4 cup cilantro, chopped
1 cup freshly cooked white rice
lime wedge

Steps:

  • Bring chicken broth, coconut milk, curry powder and chili to a simmer in a heavy medium saucepan over medium heat.
  • Add chicken and simmer until chicken is just cooked through, stirring frequently, about 5 minutes.
  • Mix in lime juice.
  • Season with salt and pepper.
  • Divide rice between 4 bowls.
  • Ladle soup over rice.
  • Sprinkle with green onions and cilantro.
  • Pass lime wedges separately.
  • Serve.

THE BEST THAI COCONUT SOUP



The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

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