Coconut Red Curry Shrimp Soup {Guest Blog}
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai soup with shrimp, coconut milk, red curry paste, and fresh aromatics like lemongrass and cilantro. Creamy and spiced, it's naturally gluten-free and satisfying enough to serve over cauliflower rice as a low-carb meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ½ lb raw shrimp, peeled
- 2 Tbsp coconut oil, divided
- ½ medium onion, diced
- 1 small head broccoli, chopped into florets
- 2 tsp minced garlic
- 2 tsp minced ginger
- 5 Tbsp Thai red curry paste*
- 1 ½ cups chicken broth** (set aside ¼ cup)
- 2 cans (13.5oz) full-fat coconut milk
- 1 Tbsp fish sauce
- 2 tsp lemongrass
- 1 red pepper, de-seeded and sliced thin
- ½ tsp sea salt + additional, to taste
- fresh ground black pepper, to taste
- ¼ cup chopped scallions
- 2 Tbsp chopped cilantro
- ½ lime, sliced into 4 pieces
- for serving: 1 batch Easy Oven Baked Cauliflower Rice or this stovetop cauliflower rice
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1228mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1477mg
- Calcium
- 164mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1228MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.