Coconut Curry Shrimp Soup Recipe
This Coconut Curry Shrimp Soup is a creamy, flavorful dish that combines rich coconut milk, aromatic red curry paste, and succulent shrimp. A perfect quick, healthy meal for those following keto, low-carb, paleo, or gluten-free diets, this soup can be made in just 20 minutes. With a zesty balance of spice and sweetness, it’s ideal for busy weeknights or meal prepping. Enjoy a comforting, low-carb meal without compromising on flavor!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
- 2 cups/400ml coconut milk
- 1/2 zucchini, chopped
- 6oz/170g shrimp, peeled and deveined
- 5 lime leaves or lemongrass
- 1 1/2 tsp red curry paste
- Handful cilantro, chopped
Instructions
- In a small pot, combine coconut milk and red curry paste over medium-high heat. Stir or whisk for 3-4 minutes until smooth and well combined.
- Add shrimp and lime leaves (or lemongrass). Cook for 2-3 minutes or until the shrimp turn pink.
- Stir in zucchini and turn off the heat.
- Remove the lime leaves (if used) and serve the soup topped with fresh cilantro.
Notes
- For variation, you can replace zucchini with broccoli or cauliflower.
- If not following a low-carb diet, serve with rice or noodles for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat over low heat or microwave in short intervals.
Find it online: https://recipesbyjanet.com/coconut-curry-shrimp-soup-recipe/
