Creamy Thai Shrimp Coconut Curry Soup
Experience a delightful explosion of flavors with this Creamy Thai Shrimp Coconut Curry Soup. Perfectly crafted for cozy gatherings, this rich and aromatic soup harmoniously blends tender shrimp, creamy coconut milk, and zesty lime juice, all infused with a vibrant mix of fresh vegetables and aromatic spices. Ideal for chilly autumn evenings, this recipe was a crowd favorite at a recent soup party, leaving everyone craving more. With a generous yield that fills a 6-quart slow cooker, it's perfect for sharing or meal prepping for the week ahead!
12
Servings
192
Calories
15
Ingredients
Ingredients
Jasmine rice
2 cups (uncooked)
Olive oil
1 tablespoon
Butter
1 tablespoon
Onions
2 (chopped)
Salt
to taste
Pepper
to taste
Yellow pepper
1 (chopped)
Garlic cloves
4 (minced)
Maesri Prik Khang curry paste
2 ounces (half can)
Lime juice
1 tablespoon
Diced tomatoes
2 (14.5 ounce cans)
Chaokoh coconut milk
3 (13.5 ounce cans)
Savoy coconut cream
1 (14 ounce can)
Chicken broth
4 cups
Raw deveined tail-off shrimp
2 lbs
Instructions
1
Cook the jasmine rice according to package directions, typically using a 2 cups rice to 3 cups water ratio.
2
In a large stock pot, heat the olive oil and butter over medium-high heat. Add the chopped onions and sauté until soft and slightly brown.
3
Season with salt and pepper to taste, then continue to sauté for another minute.
4
Add the chopped yellow pepper and minced garlic to the pot. Sauté for just a minute, ensuring the garlic doesn't brown to avoid bitterness.
5
Stir in the curry paste and cook for another 1-2 minutes, allowing the spices to release their aroma.
6
Mix in the diced tomatoes, lime juice, coconut milk, coconut cream, and chicken broth. Stir well to combine all ingredients.
7
Bring the mixture to a gentle boil, then add the raw shrimp (frozen shrimp can be added directly without thawing to retain freshness).
8
Once the shrimp turns opaque (about 3-5 minutes), serve immediately or ladle into a slow cooker to keep warm.
9
Garnish with fresh cilantro if desired before serving.
Nutrition Information
8g
Fat
23g
Carbs
10g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Thai Shrimp Coconut Curry Soup?
It is a rich and aromatic soup that blends tender shrimp, creamy coconut milk, and zesty lime juice with fresh vegetables and spices.
How many servings does this recipe make?
This recipe makes 12 servings.
What is the calorie count per serving?
There are 192 calories per serving.
What type of rice is recommended for this dish?
Jasmine rice is the recommended pairing for this soup.
Can I use frozen shrimp for this curry?
Yes, frozen shrimp can be added directly to the pot without thawing to retain freshness.
How much shrimp is required for the recipe?
You will need 2 lbs of raw deveined tail-off shrimp.
What kind of curry paste should I use?
The recipe specifically calls for 2 ounces (half a can) of Maesri Prik Khang curry paste.
Is this soup suitable for a slow cooker?
Yes, once the shrimp is cooked, you can ladle the soup into a slow cooker to keep it warm.
What size slow cooker is best for this yield?
A 6-quart slow cooker is ideal for this recipe's volume.
How long does it take to cook the shrimp?
The shrimp typically turns opaque and is fully cooked in about 3 to 5 minutes.
What is the fat content per serving?
Each serving contains 8g of fat.
How many carbohydrates are in a serving?
There are 23g of carbohydrates per serving.
How much protein is in the soup?
There is 10g of protein per serving.
What specific brands of coconut products are used?
The recipe uses Chaokoh coconut milk and Savoy coconut cream.
Can I meal prep this soup?
Yes, its generous yield makes it perfect for meal prepping for the week ahead.
What vegetables are included in the recipe?
The soup includes onions, yellow pepper, and diced tomatoes.
How much garlic is needed?
You will need 4 minced garlic cloves.
What is the ratio for cooking the jasmine rice?
The typical ratio is 2 cups of rice to 3 cups of water.
What kind of broth is used?
The recipe calls for 4 cups of chicken broth.
When should I add the curry paste?
Stir in the curry paste after sautéing the peppers and garlic, and cook for 1-2 minutes to release the aroma.
How do I prevent the garlic from becoming bitter?
Sauté the garlic for only a minute and ensure it does not brown.
What should I garnish the soup with?
Fresh cilantro is the recommended garnish.
How many cans of coconut milk are needed?
You will need 3 (13.5 ounce) cans of Chaokoh coconut milk.
How many cans of diced tomatoes are used?
The recipe uses 2 (14.5 ounce) cans of diced tomatoes.
Is this recipe considered a quick meal?
Yes, it is categorized as a '< 60 Mins' recipe.
Can I use both butter and olive oil?
Yes, the recipe uses 1 tablespoon of each to sauté the onions.
What season is this soup particularly recommended for?
It is described as ideal for chilly autumn evenings.
Is the soup spicy?
Yes, it is tagged as a spicy dish due to the Thai curry paste.
How much lime juice is added?
The recipe calls for 1 tablespoon of lime juice.
What is the first step of the instructions?
The first step is to cook the jasmine rice according to the package directions.