Thai shrimp soup features a rich coconut milk broth, juicy shrimp, crisp-tender green beans, and spicy curry paste. Make it with just a few ingredients in one pot!
1cup(4 oz) fresh green beanscut into 1-inch pieces
¾poundmedium shrimppeeled and deveined
2scallionsthinly 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 minutes.
Add shrimp and cook until pink, 5 minutes.
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