Thai Coconut Shrimp Soup

Recipe

Soup, Chili & Stew
Thai Coconut Shrimp Soup

Primary Media

Orange broth filled with rice noodles, shredded carrots, sliced mushrooms, and tail-on cooked shrimp garnished with fresh cilantro

User Rating

4 out of 5 stars
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17 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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    Description

    Curry adds a warm hue and exotic flavors to a coconut-shrimp based soup. Look for naan bread to serve on the side.

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Thai Coconut Shrimp Soup
    1 tbsp.Hy-Vee Select olive oil
    1leek, chopped
    2 tbsp.fresh ginger, grated
    1 tbsp.red or green curry paste
    4medium carrots, julienned
    4 c.Hy-Vee 33%-less-sodium chicken broth
    3 tbsp.fish sauce
    1 tbsp.Hy-Vee brown sugar, packed
    3(13.5 oz) cans original coconut milk
    1(8 oz) pkg sliced mushrooms
    1red bell pepper, seeded and cut into strips
    1 lbs.fully cooked large shrimp, thawed if frozen, tails on
    1lemon, zested and juiced
    ¼ c.fresh basil, chopped
    3 oz.thin rice noodles, cooked and drained
    Fresh cilantro, for garnish
    Naan Bread, optional
    1(8.8 oz) pkg. naan bread
    1 tbsp.Hy-Vee unsalted butter, melted
    1 tsp.garlic, minced
    1 tsp.fresh cilantro , chopped
    Hy-Vee kosher sea salt, to taste

    Things To Grab

    • Dutch oven
    • Silicone pastry brush
    • Baking sheet

    Directions

    1. Heat oil in a Dutch oven over medium heat. Add leek, ginger and curry paste. Cook and stir until leeks are softened. Stir in carrots, broth, fish sauce and brown sugar. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.
    2. Stir in coconut milk, mushrooms and bell pepper. Simmer for 10 minutes more.
    3. Stir in shrimp, lemon zest and juice and basil; heat through.
    4. Serve soup over rice noodles. If desired, garnish with cilantro.
    5. Naan Bread Fix-Up: Thaw naan bread, found in your Hy-Vee HealthMarket freezer case, according to package directions. Combine melted butter and minced garlic; brush on naan and sprinkle with cilantro. Bake in 400F oven for 3-5 minutes or until warm. Sprinkle with sea salt, to taste.

    Nutrition facts

    Servings

    610 Calories per serving

    Amounts Per Serving

    • Total Fat: 45g
    • Cholesterol: 155mg
    • Sodium: 1540mg
    • Total Carbohydrates: 31g
    • Protein: 27g

    Daily Values

    0%
    Vitamin A 160%
    0%
    Vitamin C 70%
    0%
    Iron 50%
    0%
    Calcium 15%