Yield: 6
Thai Shrimp Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, peeled and julienned
- 2 garlic cloves, minced
- 1 tsp fresh ginger
- 1 red chili pepper, thinly sliced (optional)
- 2 tbsp green curry paste
- 4 cup vegetable broth
- 1 cup coconut milk
- 1 tbsp fish sauce
- 1 lb peeled shrimp
- 12 oz rice noodles
- 3 green onions, thinly sliced
- 2 tbsp fresh cilantro
- 1 lime, cut into wedges for serving
Instructions
- In a large soup pot or Dutch oven, melt the coconut oil over medium-high heat. Add the onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the garlic, ginger, chili, and green curry paste and cook for another minute. Add the broth, coconut milk, and fish sauce. Simmer the mixture for 5 to 10 minutes. Add the shrimp and noodles. Cook, stirring occasionally, until the shrimp is pink and opaque, about 3 to 4. Add the green onion and coriander.
- Serve immediately with fresh lime wedges or store in the refrigerator for up to 3 days.
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