Thai Curry Soup Recipe
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Lexi's Clean Kitchen · by Lexi★ 5.0 (1)

Thai Curry Soup Recipe

NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 46%
CARBS 20G20% OF CAL
7G FIBER2G OTHER10G TOTAL SUGAR
FAT 27G61% OF CAL
18G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant one-pot Thai curry soup with coconut milk, shrimp, fresh vegetables, and rice noodles, flavored with lemongrass, ginger, and basil. Quick and deeply flavorful.

mainthaisoupshellfishdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon avocado oil (coconut oil, or extra-virgin olive oil)
  • 2 inch stalk lemongrass (white part, minced)
  • 2 garlic cloves (minced)
  • 1 inch chunk ginger (minced)
  • 1 cup shitake mushrooms
  • 2-3 medium bok choy (sliced)
  • 1 cup bean sprouts
  • 1 cup snap peas
  • 32 ounces chicken broth
  • 1 13- ounce can coconut milk
  • 1/2 teaspoon fish sauce
  • 1 lime (juiced)
  • 1 tablespoon curry powder
  • 3 thai birds eye chilis (chopped)
  • 1/2 cup fresh basil leaves (chopped)
  • 1/2 cup cilantro leaves (chopped)
  • 1 teaspoon fine sea salt (more to taste)
  • 1/4 teaspoon black pepper
  • Pinch red pepper flakes (more to taste)
  • 1 pound shrimp (deveined and peeled)
  • 2 large zucchinis or summer squashes (spiraled (about 13 ounces))
  • Optional: 1 to 2 cups cooked rice noodles (about 7 ounces uncooked)
  • Additional basil leaves (for garnish)
  • Additional cilantro leaves (for garnish)
  • Additional lime wedges (for garnish)
  • Additional red pepper flakes (for garnish)
PREP
10M
SODIUM
2163MG
ESTIMATE
COMPLETE

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