This Coconut Red Curry Shrimp Soup THOUGH. I originally shared this recipe two years ago and you guys have been going nuts over it ever since, so I figured it needed a little facelift. A little tweaking here and there, plus I want to give you guys more Whole30 recipe ideas that are quick, easy, and freaking delicious.
The inspiration for this recipe came from one of the best restaurants in my town. My best friends and I have been going there since we were little freshies in high school (so…almost 15 years ago. EEK. ) We don’t actually go that often, maybe a few times a year, BUT. I have to be honest…I’ve ordered the exact same dish every single time I’ve gone. It’s a little insane and I’m not sorry about it at all.
And then, a few years ago, disaster struck. I realized there was actually some kind of soy and/or gluten in the dish and THAT was the reason I hadn’t been feeling too hot after eating it. uuuuugh the tears. So I made it my freaking MISSION to re-create that Coconut Red Curry Shrimp Soup, and this is the result: WINNING.
Over the years I’ve absolutely loved seeing all the different protein + veggie combinations you guys have thrown in here to switch it up from the shrimp, broccoli and peppers! A few of my personal favorites:
- Beef + broccoli + basil
- Shrimp or Chicken + snap peas + carrots
- Chicken + cabbage + peppers
- Add in some spirazlied zucchini, squash, or carrot noodles instead of cauliflower rice!
You can also use leftover soup as a sauce for whatever protein + veggies dish you have leftover! I’ve been known to pour this over cauliflower fried rice. Ummm not sorry about it.
- 1 lb raw shrimp, peeled
- 2 Tbsp coconut oil, divided
- ½ medium onion, diced
- 2 tsp minced garlic
- 2 tsp minced ginger
- 4 Tbsp thai red curry paste
- 1 ½ cups chicken broth
- 2 cans (13.5oz) full-fat coconut milk
- 1 Tbsp fish sauce
- 2 tsp lemongrass*
- ½ tsp sea salt + additional, to taste
- fresh ground black pepper, to taste
- 1 small head broccoli, chopped into florets and steamed
- 1 red pepper, sliced thin
- ¼ cup chopped scallions
- 2 Tbsp chopped cilantro
- ½ lime, sliced into 4 pieces
- Optional - serve with some rice or quinoa.
- Optional - for Whole30: 1 batch oven-roasted cauliflower rice
- First: cook your protein: Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
- Get the soup going: In the same soup pan, heat the second Tbsp coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
- Meanwhile, combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
- When the onions are translucent (about 5-6 minutes), stir in the curry paste until any clumps are broken up (about 30 seconds); stir in the coconut mixture. Turn the heat to medium low and allow the flavors to combine for about 5 minutes.
- Stir in your veggies (I used sliced red peppers and broccoli I quickly steamed in the microwave here!), turn the heat down to a simmer, and cook an additional 5 minutes.
- Taste to adjust salt and pepper. Finally, add the shrimp (or your protein of choice) in just to warm them before you’re ready to serve.
- Assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and if you like, scoop some cauliflower rice or regular rice (not for Whole30!) smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!
*I used pre-prepared lemongrass that I grabbed at Whole Foods, but you could use fresh if you have it on hand!
**Feel free to substitute your favorite protein (chicken or beef are great!) and veggies here. You can even use leftovers and just stir them in once the rest of the soup is done!
This recipe originally appeared as a guest post on the Real Food Dietitians!
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