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    TaraTeaspoon » Soups + Stews + Chili » Thai Coconut Shrimp Soup + Lowfat Soup Secrets

    This page contains affiliate and sponsored links. See my full disclosure.

    Thai Coconut Shrimp Soup + Lowfat Soup Secrets

    Jump to Recipe Pin Recipe
    Thai Coconut Shrimp Soup orange pin
    Thai Coconut Shrimp Soup tip pin

    Thai Coconut Shrimp Soup is savory, with a rich coconut broth and everything you love about Thai food. Make it with just a few ingredients in one pot.


    Thai Coconut Shrimp Soup

    What ingredient makes this Thai soup taste authentic?

    With all the many great jarred curry pastes available (typically in the Asian section of your grocery store) these glorious Thai soups are a cinch. This Thai Coconut Shrimp Soup recipe has got to be the easiest one you'll ever make. It tastes like that warming bowl of coconut and curry broth from your favorite Thai restaurant.

    A simple red curry paste will do the trick. You can find one in the Asian foods section of your market.

    With some coconut milk and broth, this soup tastes completely authentic.

    It's also low-fat, low-calorie, and high in protein. A great dinner for DETOX month, after the holidays.

    Swap shrimp for chicken or vegetables!

    I was a picky kid, and often had to eat around things I didn't like. I'm still not a fan of certain foods and my heart goes out for kids all over who may be sitting in front of a bowl of shrimp soup, and can't stomach shrimp!

    Simply swap the shrimp for thinly sliced chicken breast and let it cook through in the simmering broth. Or add some cut up veggies like broccoli, carrots, potato and snap peas. I offered a kid-ifying option for my Chicken Tomato Bisque as well.

    All of these options cook in just a few minutes and keep this soup prep to under 30 minutes.

    Thai coconut shrimp soup in a bowl with limes

    LOW FAT SOUP SECRETS


    If you're on a soup kick but want to keep the calories in check, take into consideration some of these low-fat soup secrets!

    •For creamy soups, replace heavy cream with whole or evaporated milk.
    •Try using smashed white beans or mashed potatoes instead of butter and flour as thickeners.
    •Choose lean cuts of meat; try turkey bacon or chicken sausage.
    •If you need more moisture when you're cooking vegetables, add fat-free broth in place of butter or oil.
    •Use canned low-sodium broth instead of water to add flavor to soup that doesn't have a lot of time to simmer and cook.

    Thai coconut shrimp soup in a bowl with limes

    Thai Coconut Shrimp Soup

    Tara Teaspoon
    Never tried Thai cooking? This mildly spicy dish will turn you into a huge fan.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Soup
    Cuisine Asian
    Servings 5 cups
    Calories 271 kcal

    Ingredients
      

    • 3 cups low-sodium chicken broth
    • 1 14- oz can unsweetened light coconut milk
    • 1 tsp red curry paste
    • 1 tbsp fish sauce nahum plah
    • 2 tsp grated fresh ginger
    • 1 clove garlic crushed
    • ½ tsp kosher salt
    • 1 cup 4 oz green beans, cut into 1-inch pieces
    • ¾ lb medium shrimp peeled and deveined
    • 2 scallions thinly sliced
    • Lime wedges
    • Cilantro for garnish

    Instructions
     

    • In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, fish sauce, ginger, garlic and salt. Bring to a boil, then reduce to a simmer.
    • Add green beans and cook 2 min. Add shrimp and cook until pink, 5 min. Top soup with scallions and serve with lime.

    Notes

    If you'd like you can swap the shrimp for thinly sliced chicken breast or even diced tofu. To make it completely pescatarian (not vegetarian because of the fish sauce) use vegetable broth in place of the chicken broth.
    Nutrition based on 1 cup of soup

    Nutrition

    Serving: 1cupCalories: 271kcalCarbohydrates: 7gProtein: 19gFat: 20gSaturated Fat: 17gCholesterol: 171mgSodium: 1100mgPotassium: 433mgFiber: 1gSugar: 1gVitamin A: 357IUVitamin C: 7mgCalcium: 131mgIron: 5mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

    Make a delicious soup recipe today

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    Tara in kitchen making salad

    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Teaspoon. Originally published LHJ 02/09 Photography: Sang An. Prop Stylist: Tiziana Agnello. Food Stylist: Jee Levin

    Previous Post: « Pecan Crispies Cookies • Tara Teaspoon
    Next Post: Spaghetti Squash and Meatballs »

    Reader Interactions

    Comments

    1. Mary says

      July 19, 2018 at 12:49 pm

      My family will love this!

      Reply
    2. Peter says

      April 22, 2019 at 10:45 am

      Hi! Can I ask why you are leaving this nutrition fact window with calories per serving, without leaving the amount of servings? What am I supposed to do with this information? It is completely useless and you should feel bad for putting it there.

      Reply
      • Tara says

        May 19, 2019 at 12:40 pm

        Please assume the amounts are for one serving. I don’t feel bad for anything I do on this website. It’s free to you and I hope you enjoy many aspects of it. If my nutritional card is not detailed enough for you you can run the recipe through another online service.

        Reply
    3. Tessa says

      June 27, 2019 at 11:04 am

      I love curry, and have been looking for an easy curry recipe! Love the soup and how fast it is to assemble!

      Reply
    4. suzy says

      September 20, 2019 at 12:02 pm

      What is a serving size please

      Reply
      • Tara says

        September 20, 2019 at 12:09 pm

        It is for 1 cup of soup. I just updated so it is more clear. Thanks for asking!

        Reply

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    I’ve been sharing my original ideas for years. What began as a passion, turned into a career as magazine Food Editor at Martha Stewart and then Entertaining Director at Ladies’ Home Journal. All in all, I’ve shared recipes, cooking tips, and DIY ideas with more than 24 MILLION people. Make that 24 million and one. Thanks for stopping by Tara Teaspoon!

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