Coconut Curry Shrimp Soup

Recipe

Soup, Chili & Stew
Coconut Curry Shrimp Soup

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User Rating

4.08 out of 5 stars
Rate it:
13 ratings

Recipe Data

4
Servings
5min
Prep
25min
Total

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Description

Sweet, savory, salty and everything you want your curry to be.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2 tbsp.Hy-Vee canola oil
1(5-oz.) container shiitake mushrooms
¼ c.green onions, sliced
¼ c.red curry paste
1 tbsp.fresh ginger, grated
2(13.5-oz. each) cans Hy-Vee light coconut milk
1 c.Hy-Vee vegetable stock
1 c.water
2 tbsp.fish sauce, optional
2 c.Hy-Vee Short Cuts broccoli florets
6 oz.rice noodles
1 lbs.raw medium shrimp, peeled, deveined, and tails removed
¼ c.red bell pepper, thinly sliced
2 tbsp.fresh lime juice, plus wedges for serving
Fresh cilantro, chopped, for garnish
Serrano pepper, sliced, for garnish
Hy-Vee Sriracha, for serving

Things To Grab

  • Large saucepan

Directions

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, green onions, curry paste, and ginger. Cook and stir for 4 to 6 minutes or until mushrooms are tender.

  2. Stir in coconut milk, vegetable stock, water, and if desired, fish sauce; add broccoli. Bring mixture to boiling; reduce heat. Add rice noodles. Simmer, uncovered, for 5 minutes. Add shrimp and bell pepper. Cook for 3 to 4 minutes more or until shrimp turn opaque. Stir in lime juice.

  3. Divide soup among 4 serving bowls. Garnish with cilantro and serrano pepper slices. Serve with lime wedges and, if desired, Sriracha.

Nutrition facts

Servings

460 Calories per serving

Amounts Per Serving

  • Total Fat: 19g
  • Cholesterol: 140mg
  • Sodium: 980mg
  • Total Carbohydrates: 42g
  • Protein: 21g

Daily Values

0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%

Recipe Source:

Balance January 2019