Thai Shrimp Soup
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!
Servings: 5 cups
Calories: 271kcal
Ingredients
- 3 cups low-sodium chicken broth
- 1 can (14-ounce can) unsweetened light coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon fish sauce nahum plah
- 2 teaspoons grated fresh ginger
- 1 clove garlic crushed
- ½ teaspoon kosher salt
- 1 cup (4 oz) fresh green beans cut into 1-inch pieces
- ¾ pound 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 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
Nutrition
Serving: 1cup | Calories: 271kcal | Carbohydrates: 7g | Protein: 19g | Fat: 20g | Saturated Fat: 17g | Cholesterol: 171mg | Sodium: 1100mg | Potassium: 433mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 5mg
