This Thai Coconut Curry Shrimp Soup is packed with vegetables and bursting with Thai flavours! It’s dairy-free and comes together in 30 minutes or less!
Happy Friday friends! I’m so excited to be sharing this delicious Thai Coconut Curry Shrimp Soup with you today! It’s one of our family’s favourite cold weather recipes, but it’s so delicious we enjoy it all year round! If you’re dairy-free or enjoy all those delicious Thai flavours, you will LOVE this recipe!
This Thai Coconut Curry Shrimp Soup is packed with vegetables and bursting with Thai flavours! It's dairy-free and comes together in 30 minutes or less!
Ingredients
• 2 teaspoons olive oil
• 2 tablespoons thai red curry paste
• 1 tablespoon honey
• 2 tablespoons fish sauce
• 2 tablespoons freshly grated ginger
• zest and juice of one lime
• a pinch of salt and pepper
• 2 400 ml (standard size) cans full fat coconut milk
• 2 cups vegetable or chicken stock
• 20-25 uncooked shrimp (tails and shells on or off)
• 1 red bell pepper, chopped
• 1/2 red onions, thinly sliced
• 1 cup fresh mushrooms, sliced
• 1/2 cup grated carrots
• 2 cups brocoli florets (in bite sized pieces)
• fresh cilantro and lime wedges for garnish (optional)
Instructions
1. Heat a large pot over medium high heat. Add the olive oil.
2. Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. These are the aromatics of the recipe (the flavour-builders), so let them heat up nicely for several minutes, stirring regularly.
.................
.................
