Shrimp Coconut Soup Rsc
Immerse yourself in the exotic flavors of Southeast Asia with this vibrant Shrimp Coconut Soup RSC. Bursting with succulent shrimp, creamy coconut milk, and a fragrant medley of lemongrass, ginger, and garlic, this soup is the perfect balance of spicy, tangy, and savory. Red curry paste adds a fiery kick, while fresh mushrooms, cherry tomatoes, and a squeeze of lime brighten every spoonful. Finished with a garnish of cilantro, scallions, and sliced red chili, this quick and easy 35-minute recipe is a feast for both the eyes and the palate. Enjoy this satisfying bowl as a light dinner or pair it with steamed jasmine rice for a heartier meal. Perfect for fans of Thai-inspired cuisine, this soup is the ultimate comfort food with a gourmet twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb shrimp (peeled and deveined)
- 1 can (13.5 oz) coconut milk
- 3 cups chicken or vegetable stock
- 2 lemongrass stalks (trimmed and bruised)
- 2 inches ginger (peeled and sliced)
- 3 cloves garlic (minced)
- 1.5 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime lime juice
- 1 cup mushrooms (sliced)
- 1 cup cherry tomatoes (halved)
- 2 scallions (sliced)
- 0.25 cup cilantro leaves (chopped, for garnish)
- 1 red chili (thinly sliced, for garnish)
Instructions
In a medium-sized pot, heat a drizzle of oil over medium heat. Add the minced garlic, sliced ginger, and red curry paste. Sauté for 1-2 minutes until aromatic.
Add the chicken or vegetable stock, coconut milk, and bruised lemongrass stalks to the pot. Stir well to combine and bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and lime juice to the broth. Stir well to balance the flavors.
Add the sliced mushrooms and cherry tomatoes to the broth. Simmer for 5-7 minutes or until the mushrooms are tender.
Gently add the shrimp to the simmering soup and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Discard the lemongrass stalks and ginger slices from the soup before serving.
Ladle the soup into bowls and top with sliced scallions, chopped cilantro, and thinly sliced red chili for garnish.
Serve hot with a wedge of lime on the side, if desired, and enjoy!
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 6498 mg | 283% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 49.4 g | ||
| Protein | 124.4 g | 249% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 369 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3356 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
