Thai Coconut Shrimp Soup
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Iowa Girl Eats · by Kristin Porter★ 5.0 (25)

Thai Coconut Shrimp Soup

NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 65%
CARBS 54G39% OF CAL
6G FIBER8G SUGAR39G OTHER
FAT 26G42% OF CAL
21G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant coconut soup with shrimp, mushrooms, and spinach in a fragrant curry broth. Spicy, aromatic, and healthy, it's a restaurant-quality dish that's quick to prepare at home.

mainthaisoupshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 5
  • 1 Tablespoon coconut oil
  • 1 large shallot or small onion (chopped)
  • 3 cloves garlic (pressed or minced)
  • 1 Tablespoon freshly grated ginger
  • 3 - 4 Tablespoons red curry paste (depending on how hot you like it, Thai Kitchen recommended)
  • 2 cups chicken broth
  • 15 oz can coconut milk (I prefer full fat in this recipe)
  • 1 Tablespoon gluten free reduced-sodium Tamari (or soy sauce if not GF)
  • 2 teaspoons gluten free fish sauce (Thai Kitchen recommended)
  • 1 Tablespoon coconut sugar
  • 1/2 teaspoon dried basil
  • salt and pepper
  • 1 lb 16/20 jumbo shrimp (peeled and deveined)
  • 8 oz mushrooms (very thinly sliced)
  • 4 cups baby spinach (roughly chopped)
  • 1 lime (cut in half, one half sliced into wedges)
  • For serving: cooked rice and chopped cilantro
PREP
30M
SODIUM
1836MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.