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
Ingredients
- 2 tablespoon oil
- 1 onion chopped
- 2 teaspoon curry powder
- 2 cloves garlic minced
- 1 can coconut milk
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon green chili paste
- 1 pound shrimp
- 3/4 pound baby bok choy sliced
Instructions
- 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
Notes
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Nutrition Information
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
I’m a huge soup fan. I could eat nothing but. This looks so good.
Those little cabbages are so cute! And I love anything Thai or with shrimp. 😀
Love the look of your soup and Thia food is high on my list. I found you at #handfulofeverything
Sounds 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? 🙂
This soup look fantastic. Pinned, YUM’d SU’d. and on my “todo” list! 🙂
Your 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
This looks like a wonderful soup! Love the shrimp and would probably sub the cabbage with baby bok choi.
Shrimp 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!
I assume some amount of chicken broth is also added?