Curry adds a warm hue and exotic flavors to a coconut-shrimp based soup. Look for naan bread to serve on the side.
Servings and Ingredients
|Thai Coconut Shrimp Soup|
|1 tbsp. Hy-Vee Select olive oil|
|1 leek, chopped|
|2 tbsp. fresh ginger, grated|
|1 tbsp. red or green curry paste|
|4 medium 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|
|1 red bell pepper, seeded and cut into strips|
|1 lbs. fully cooked large shrimp, thawed if frozen, tails on|
|1 lemon, 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
- 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.
- Stir in coconut milk, mushrooms and bell pepper. Simmer for 10 minutes more.
- Stir in shrimp, lemon zest and juice and basil; heat through.
- Serve soup over rice noodles. If desired, garnish with cilantro.
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.
Amounts Per Serving
- Total Fat: 45g
- Cholesterol: 155mg
- Sodium: 1540mg
- Total Carbohydrates: 31g
- Protein: 27g