This Thai Shrimp Soup is made with creamy coconut milk, and it is a perfect meatless recipe for Lent or any time of the year.
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Thai Coconut Shrimp Soup
I love Thai food because it is zesty, spicy and full of flavor. This Thai Coconut Shrimp Soup combines the delicious flavor of coconut along with traditional Green Curry Paste for a a tasty seafood soup.
When I was at the grocery store last week I found these cute little Petite Shanghai cabbage, which are like miniature bok choi. I decided they would be perfect for this soup, although you could substitute a different green, like spinach if your store doesn’t carry them.
The Petite Shanghai cabbage is very tender, and go well with the coconut flavored broth. Leafy greens are an important part of a healthy diet and a flavorful soup like this one is a great way to include them for more reluctant eaters.
This soup is very quick to make, so it is a great weeknight meal! It has only a few ingredients and in less than 30 minutes you can have a hearty meatless soup on the dinner table.
Thai Shrimp Soup
- Heat the oil in a sauce pan over medium heat.2 tablespoon oil
- Saute the onion and curry powder for 5-10 minutes.1 onion, 2 teaspoon curry powder
- Add the garlic and cook for another minute.2 cloves garlic
- Stir in the coconut milk, lime juice, fish sauce and green chili paste, and bring to a boil. Lower the heat and cook for 5 minutes.1 can coconut milk, 1 tablespoon lime juice, 1 tablespoon fish sauce, 1/2 teaspoon green chili paste
- Add the shrimp to the pan, and put the cabbage on top. Cover the pan and cook for 5 minutes, until the shrimp are pink and cabbage is wilted.1 pound shrimp, 3/4 pound baby bok choy
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Nutrition facts are estimates.
More Meatless Soup Recipes for Lent
- Irish Colcannon Soup
- Italian Tortellini Soup
- Mexican Tomato Soup with Corn Dumplings
- Vatapa with Mussels