Shrimp Coconut Soup

Shrimp Coconut Soup
Photo by Charles E. Walton IV


  • 1 pound medium fresh shrimp, peeled
  • 1 red bell pepper, finely diced
  • 1 tablespoon fresh grated ginger
  • 1 (13.5-ounce) can coconut milk
  • 1 tablespoon brown sugar
  • 2 to 3 tablespoons fresh lime juice
  • 2 teaspoons Thai green curry paste*
  • + 5 more ingredients
    • 2 garlic cloves, minced
    • 3 tablespoons fish sauce (optional)
    • 5 to 6 cups low-sodium chicken broth
    • Garnish: 2 green onions, cut into ½-inch pieces (about ¼ cup)
    • 1 tablespoon sesame oil

Heat oil in a large pot over medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and sauté 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk, and, if desired, fish sauc...

View full recipe at My Recipes


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