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.
Lifver 42-Oz Porcelain Soup/Noodle/Cereal Bowl,Elegant White,Set of 4 Serving Bowls
Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice RedCucinaPrime Set of 4 Stainless Steel Soup Ladle 2oz, 4oz, 6oz, 8oz
Coconut Shrimp Soup
Thai Shrimp Soup
Ingredients
- 2 tbsp oil
- 1 onion, chopped
- 2 teaspoon curry powder
- 2 cloves garlic, minced
- 1 can coconut milk
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1/2 teaspoon green chili paste
- 1 lb shrimp
- 3/4 lb baby bok choy, sliced
Instructions
- Heat the oil in a sauce pan over medium heat.
- Saute the onion and curry powder for 5-10 minutes.
- Add the garlic and cook for another minute.
- 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.
- 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.
Notes
Nutrition information is an estimate.
Nutrition Information:
Yield: 4Amount Per Serving: Calories: 205 Cholesterol: 285mg Sodium: 1291mg Carbohydrates: 5g Fiber: 1g Sugar: 2g Protein: 24g
More Meatless Soup Recipes for Lent
- Irish Colcannon Soup
- Italian Tortellini Soup
- Mexican Tomato Soup with Corn Dumplings
- Vatapa with Mussels
Maria Aponte says
February 23, 2015 at 5:29 pmAlways wanted to try soup with coconut milk! Will try this soon!
Sandra Watts says
February 25, 2015 at 9:47 amI’m a huge soup fan. I could eat nothing but. This looks so good.
Erica Lea | Buttered Side Up says
February 25, 2015 at 9:08 pmThose little cabbages are so cute! And I love anything Thai or with shrimp. 😀
Jennifer Abel says
February 25, 2015 at 10:40 pmLove the look of your soup and Thia food is high on my list. I found you at #handfulofeverything
Joy @ Joy Love Food says
March 2, 2015 at 11:09 amSounds delicious! I love Thai favors and anything with coconut milk so this is my kind of soup. Thanks for sharing at What’d You Do This Weekend? 🙂
KC the Kitchen Chopper says
March 2, 2015 at 7:07 pmThis soup look fantastic. Pinned, YUM’d SU’d. and on my “todo” list! 🙂
Miz Helen says
March 3, 2015 at 1:37 pmYour Thai Soup looks wonderful! Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Erlene says
March 8, 2015 at 4:11 pmThis looks like a wonderful soup! Love the shrimp and would probably sub the cabbage with baby bok choi.
Michelle says
March 8, 2015 at 6:42 pmShrimp is one of my favorite foods right now. I find it especially good paired with coconut milk in Thai dishes. While I’d never find Petite Shanghai Cabbage in my tiny, rural town, I love spinach and could absolutely live with that substitution!