Shrimp Coconut Curry Soup
This soup was never something in my wheel house for something I thought I would enjoy making. I always thought it would be incredibly time consuming and difficult to make. Boy was I wrong. I soon realized it was incredibly easy and I totally mastered it. It is creamy and delicious and full of so much flavor!
Ingredients
6 Cups No Salt Added Chicken Broth
2 Cans Low Fat Coconut Milk
10 Jumbo Shrimp
4 Ounces Thai Rice Noodles
1/2 Red Pepper, diced
1/2 White Onion, diced
1/2 Cup Green Onion
3 Medium Portobello Mushrooms, sliced
3 Cloves Garlic, minced
2 Tbsp. Margarine
1-2 Tbsp. Red Thai Curry Paste
1 Tbsp. Lime Juice
2 Tsp. Fish Sauce
1 Tsp. Ground Ginger
1 Tsp. Chili Garlic Paste
1 Tsp. Soy Sauce
Salt and Pepper to Taste
2 Lemon Grass Sticks
1 Jalapeno, sliced (for garnish)
1 Lime, sliced (for garnish)
Directions
In a large soup pot melt the margarine over medium heat the add the white onion and red pepper. Cook for 5-6 minutes on medium to high heat or until they soften. Add garlic and ginger, then cook for 1-2 minutes.
Add the lime juice, curry paste and chili paste and cook for 2 minutes. Scrape the bottom of the pot to remove some of the browned bits. Don’t worry, once you add the broth the bottom is easier to scrape.
Add the fish sauce, soy sauce and chicken broth and mix well. Cook about 2-3 minutes and finish scraping the bottom of the pot. Whisk in the coconut milk and until completely mixed.
Bring to a boil then simmer. Add the lemon grass sticks, the rice noodles portobello mushrooms and salt/pepper if desired. Allow to cook for 12-15 minutes or until noodles are fully cooked. Remove lemon grass sticks before serving.
You can add the shrimp to the pot when there is approximately 5 minutes left OR you can do what we do and cook the shrimp in 1 tbsp. margarine seasoned to taste with salt, pepper, garlic powder in a separate pan and add to the soup when ready to eat. This allows for better flavor in the shrimp.
Garnish as desired and serve!
