Coconut Shrimp Soup
Silky coconut broth with tender shrimp and mushrooms, comfort in a bowl.
25minutes
4servings
240calories
22gprotein
$3.50per serving
Ingredients (serves 4)
- 1 lb large shrimp
- 1 can coconut milk
- 3 cups vegetable stock
- 2 tablespoons curry paste
- 1 cup mushrooms
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
- 2 cloves garlic
- scallions for garnish
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Save this recipeInstructions
- 1
Mince garlic. Slice mushrooms.
- 2
Heat 1 tablespoon oil in a large pot over medium heat. Add garlic and cook for 20 seconds.
- 3
Stir in curry paste and cook for 1 minute. Pour in vegetable stock and coconut milk.
- 4
Bring to a simmer and add mushrooms. Cook for 5 minutes.
- 5
Add shrimp, fish sauce, palm sugar, and lime juice. Simmer for 3 minutes until shrimp are cooked through.
- 6
Taste and adjust seasoning. Ladle into bowls and garnish with sliced scallions.
