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Thai Coconut Shrimp Soup

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A rich and flavorful Thai Coconut Shrimp Soup with coconut milk, red curry paste, shrimp, mushrooms, and spinach.

Ingredients

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 your heat preference)

2 cups chicken broth

15 oz can coconut milk (full fat recommended)

1 tablespoon gluten-free reduced-sodium Tamari or soy sauce (if not GF)

2 teaspoons gluten-free fish sauce

1 tablespoon coconut sugar

½ teaspoon dried basil

Salt and pepper, to taste

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)

For serving: cooked rice and chopped cilantro

Instructions

  1. In a large soup pot, melt the coconut oil over medium heat. Add the chopped shallot (or onion) and sauté until softened, about 3-4 minutes.
  2. Stir in the garlic and freshly grated ginger, cooking until fragrant, about 1-2 minutes.
  3. Add the red curry paste (be cautious as it may splatter), and sauté for another minute.
  4. Slowly pour in the chicken broth, scraping up any bits from the bottom of the pot. Then add the coconut milk, gluten-free Tamari (or soy sauce), fish sauce, coconut sugar, dried basil, and salt and pepper to taste.
  5. Turn the heat to high and bring the soup to a bubble. Once boiling, reduce the heat to medium-low and let it simmer for 10 minutes, stirring occasionally.
  6. Bring the soup back to a high heat, and once boiling, add the shrimp, mushrooms, and spinach. Cook until the shrimp are fully cooked, about 4-5 minutes.
  7. Squeeze the juice from half the lime into the soup, stir well, and serve with cooked rice, lime wedges, and chopped cilantro on top.

Notes

  • Adjust the heat level by adding more red curry paste or chili flakes.
  • For a vegetarian version, omit shrimp and use vegetables like tofu, zucchini, or carrots.
  • To make it lighter, substitute coconut milk with almond milk or other non-dairy alternatives.
  • For a heartier meal, serve with rice noodles or soba noodles.
  • Store leftovers in an airtight container for up to 3 days in the fridge.

Nutrition

Find it online: http://recipesbyjanet.com/thai-coconut-shrimp-soup/