Coconut Red Curry Shrimp Soup
 
 
Dana:
Ingredients
  • For the shrimp
  • 1 lb raw shrimp, peeled
  • 2 Tbsp coconut oil, divided
  • For the Soup:
  • 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
  • For serving
  • 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.
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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 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)!
Notes
Sometimes, I like it a little more spicy so I’ll add in an extra Tbsp of the curry paste!
*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!
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Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/coconut-red-curry-shrimp-soup/