Shrimp Coconut Curry Soup Recipes

COCONUT SHRIMP SOUP

Steps:

• Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
• Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
• Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

EASY COCONUT CURRY SHRIMP SOUP

Steps:

• Add the coconut milk and the curry paste to a small cooking pot and cook at medium-high heat, stirring until you get a smooth and even broth (could take 3-4 minutes). Another option here would be whisking the ingredients instead of stirring - this can speed up the process.
• Once the curry and the coconut milk are combined, add the shrimp and the lime leaves or lemongrass. Cook for a few minutes until the shrimp turns pink.
• Stir in the zucchini and turn the heat off.
• Take out the lime leaves if using and serve topped with fresh cilantro.

EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB

Steps:

• In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.
• Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.
• Cook until the shrimp to pink and are cooked through. This should only take a few minutes.
• Take of the stove and add in the lime and use the cilantro leaves to garnish.

SHRIMP COCONUT CURRY SOUP

Steps:

• Heat peanut oil in a large soup pot over medium heat.
• Sauté mushrooms for about 3 minutes, until they release their moisture.
• Add red pepper and sauté until tender, about another 5 minutes.
• Add garlic and sauté just until fragrant.
• Stir in soy sauce, ginger paste and red curry paste.
• Stir in chicken stock, fish sauce, coconut milk, salt and pepper, bring to a simmer.
• Add shrimp and cook just until shrimp are pink, even if your shrimp are frozen, it should take less than 5 minutes, do not overcook or shrimp will be rubbery.
• Stir in lime juice, green onions and basil.
• Serve immediately.

COCONUT CURRY SOUP WITH SHRIMP

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.

THE BEST THAI COCONUT SOUP

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.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.