This Thai Coconut Shrimp Soup bursts with amazing flavors and comes together in no time! You’ll absolutely love this soup – it might just be my best one yet!
Ingredients
Seafood
- • 1 lb Shrimp, medium
Produce
- • 1 Cilantro or parsley, fresh
- • 4 cloves Garlic
- • 4 tsp Ginger, fresh root
- • 1 Green onion
- • 1 Lime
- • 2 cups Napa cabbage
Canned Goods
- • 13 14 ounce can Coconut milk, light
- • 4 cups Vegetable broth
Condiments
- • 4 tsp Lemongrass or lemongrass paste
Baking & Spices
- • 1 tsp Curry powder
- • 1/2 tsp Red pepper flakes
- • 1 Sea salt
Oils & Vinegars
- • 2 tbsp Olive oil
Instructions:
- In a large pot over medium heat, add olive oil, garlic, ginger, and lemongrass. Stir for a minute until fragrant.
- Add curry powder, crushed red pepper flakes, and broth. Increase the heat to medium-high to bring the broth to a light boil.
- Add the shrimp and reduce the heat to medium. Let the soup simmer for about 3 minutes.
- Add coconut milk and cabbage. Slightly increase the heat, and once the soup reaches a light simmer again, remove it from heat.
- Season with salt to taste. Serve in bowls, topping with a squeeze of lime, fresh cilantro or parsley, green onion, and additional crushed red pepper if desired.
