Quick Thai Coconut Soup with Shrimp
Description
Our Thai Coconut Soup features an aromatic coconut broth, thin noodle-like strands of cabbage, and tender shrimp. Bold in flavor and ready in 20—what more could you want?
Ingredients
- 2 teaspoons coconut oil
- 1 bunch scallions (6–7 scallions), white parts minced, green parts sliced
- ½ cup minced fresh cilantro, divided
- ¼ cup red curry paste
- 1 limes, zested and juiced
- 4 teaspoons fish sauce, divided
- 4 cups chicken broth
- 1 (13.5-ounce) can full-fat coconut milk
- ½ pound green cabbage, thinly sliced (about 5 cups)
- 1 –1½ pounds extra-large shrimp (26/30 count), peeled and deveined
- Morton kosher salt
Instructions
- Heat oil in large saucepan over medium heat until shimmering. Add scallion whites, ¼ cup cilantro, curry paste and 1 teaspoon lime zest; cook until fragrant, about 2 minutes.
- Stir in 2 teaspoons fish sauce, broth, and coconut milk and bring to boil over high heat. Add cabbage, reduce heat to low and simmer for 5 minutes.
- Add shrimp, remove pot from heat, and allow shrimp cook in hot soup until it turns pink, about 2 minutes.
- Stir in half of dark scallion greens, 2 tablespoons lime juice and remaining 2 teaspoons fish sauce. Season with salt to taste (about ½ teaspoon kosher salt).
- Portion soup into serving bowls and sprinkle with scallion greens, cilantro, and lime zest. Serve.
Video
Notes
we don't think you'll have leftovers, but if you do: when you're ready to reheat the leftovers, do so gently over low heat. Any vigorous simmering or boiling with drastically over-cook the shrimp.
Nutrition
Serving: 21/4 cupsCalories: 277kcalCarbohydrates: 7.5gProtein: 39gFat: 8.5gSaturated Fat: 6gCholesterol: 332mgSodium: 2100mgFiber: 3gSugar: 3.5g
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