Thai Green Curry Shrimp Soup
Transport your taste buds to Southeast Asia with this vibrant Thai Green Curry Shrimp Soup, a comforting blend of fragrant spices and creamy coconut milk. Brimming with tender shrimp, earthy mushrooms, crisp red bell peppers, and nutrient-packed spinach, this soup strikes the perfect balance of bold flavors and nourishing ingredients. The green curry paste, paired with the subtle citrus notes of kaffir lime leaves and lemongrass, creates a rich and aromatic base, while a splash of lime juice and garnish of fresh cilantro provide a zesty, herbaceous finish. Ready in just 35 minutes, this gluten-free dish is perfect for weeknight dinners and can be served as-is or ladled over fluffy jasmine rice for a satisfying meal. Whether you're a fan of Thai cuisine or looking to try something new, this easy, flavor-packed soup will surely impress!
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Recipe Information
Ingredients
- 1 pound Shrimp (peeled and deveined)
- 14 ounces Coconut milk
- 2 cups Chicken or vegetable broth
- 2 tablespoons Green curry paste
- 1 tablespoon Olive oil or coconut oil
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 Lemongrass stalk (smashed and halved)
- 3 Kaffir lime leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 cup Mushrooms (sliced)
- 1 Red bell pepper (thinly sliced)
- 2 cups Baby spinach
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro (chopped)
- 2 cups Cooked jasmine rice (optional)
Instructions
Heat the olive oil or coconut oil in a large pot over medium heat.
Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
Stir in the green curry paste and cook for another minute to release its aroma.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
Add the smashed lemongrass stalk, kaffir lime leaves, fish sauce, and brown sugar. Bring the mixture to a gentle simmer.
Add the mushrooms and red bell pepper to the pot, cooking for 5-7 minutes until they start to soften.
Carefully add the shrimp and cook for 3-4 minutes until they turn pink and are fully cooked.
Stir in the baby spinach and let it wilt into the soup.
Remove the lemongrass stalk and kaffir lime leaves before serving.
Stir in the lime juice and garnish with fresh cilantro.
Serve the soup hot, optionally ladled over jasmine rice for a heartier meal.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 5825 mg | 253% | |
| Total Carbohydrate | 225.4 g | 82% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 47.5 g | ||
| Protein | 136.8 g | 274% | |
| Vitamin D | 20.5 mcg | 103% | |
| Calcium | 415 mg | 32% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2761 mg | 59% | |
*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.
