Thai Coconut Curry Soup With Shrimp Recipe

Name: Thai Coconut Curry Soup With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked jasmine rice; 1 tablespoon olive oil; 1 tablespoon butter; 2 onions, chopped; salt and pepper; 1 yellow pepper, chopped; 4 garlic cloves, minced; 2 ounces maesri prik khang curry paste (one half can); 1 tablespoon lime juice; 2 (14 1/2 ounce) cans diced tomatoes; 3 (13 1/2 ounce) cans chaokoh coconut milk; 1 (14 ounce) can savoy coconut cream; 4 cups chicken broth; 2 lbs raw deveined tail off shrimp

Servings: persons

2 cups uncooked jasmine rice
1 tablespoon olive oil
1 tablespoon butter
2 onions, chopped
salt and pepper
1 yellow pepper, chopped
4 garlic cloves, minced
2 ounces maesri prik khang curry paste (one half can)
1 tablespoon lime juice
2 (14 1/2 ounce) cans diced tomatoes
3 (13 1/2 ounce) cans chaokoh coconut milk
1 (14 ounce) can savoy coconut cream
4 cups chicken broth
2 lbs raw deveined tail off shrimp

1
Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
2
In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
3
Add salt and pepper to taste and continue to saute.
4
Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
5
Add 2 ounces (1/2 can) of curry paste and stir over high heat for a minute or two.
6
Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
7
Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
8
Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
9
Can be garnished with cilantro if you like.

1331

kcal

Calories

Fat

119

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups uncooked jasmine rice, 1 tablespoon olive oil, 1 tablespoon butter, 2 onions, chopped, and more.

Yes, Thai Coconut Curry Soup With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Coconut Curry Soup With Shrimp

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