COCONUT CURRY SOUP WITH SHRIMP
This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!
Provided by Chef Kathy McDaniel
Categories Soup
Time 25m
Number Of Ingredients 16
Steps:
- Heat oil in a large soup pot over medium heat.
- Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
- Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
- Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
- Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
- Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.
Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
SHRIMP AND VEGETABLE YELLOW CURRY
Provided by Giada De Laurentiis
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 20 minutes.
- Pour the oil into a large wide saucepan. Attach a deep-fry thermometer to the side of the saucepan and heat the oil to 350 degrees F. Add half of the noodles and fry until crisp, about 20 seconds. Drain on paper towels and set aside.
- Remove the lid from the curry and add the shrimp, snap peas and the remaining noodles. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the lime leaves and basil sprigs and discard.
- Ladle the curry into bowls. Garnish with the fried noodles, cilantro and peanuts.
LYLA'S CURRY SHRIMP COCONUT SOUP
My family and I came home from a Winter Festival Fun Run and I wanted to make something that would warm us up and use up left over items from the fridge crisper and freezer, so I made up this soup. I ladled mine over what was left of a fresh express package of spinach leaves (the heat of the soup would wilt the leaves) and spooned Mango Salsa - Pico de Gallo and crumbled a ginger snap over the top for flavorful crunch. DH loved it the way it was without any extras. I bloomed only 1 tsp of curry with the onions, garlic and celery as my son doesn't like too much curry, but you might want to use more to spice up the soup. I hope you'll enjoy. This was pretty quick to make using the leftover ingredients; you just barely want the veggies to cook.The lite coconut milk gives the soup a creamy look, but not too many calories. You could always leave the shrimp out and make it vegetarian, just remember to bloom the curry. It was a great way to end a day of playing in the Winter Wonderland.
Provided by lylasrecipes
Categories Vegetable
Time 30m
Yield 7-8 3/4 to 1 cup serving size, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
- once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
- Add curry and stir to bloom the flavor (1 min.), then.
- immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
- Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
- Add the chopped peppers and broccoli slaw into the soup.
- Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
- Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
- You can top with Mango Salsa-Pico de Gallo (like Newman's Own Mango Salsa) and cracked pepper to enhance the taste.
- Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
- These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.
Nutrition Facts : Calories 69.6, Fat 1.9, SaturatedFat 0.4, Sodium 74.9, Carbohydrate 10.9, Fiber 2.1, Sugar 2.6, Protein 4.3
COCONUT CURRY SHRIMP
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet (I used nonstick) over medium-high heat. Add the shrimp and cook, turning them over halfway through, until fully cooked, 2 to 3 minutes. Remove to a plate and set aside.
- Add the garlic and onions to the skillet and stir to cook for 2 minutes. Sprinkle the curry powder over the onions and continue cooking, stirring, for another couple of minutes. Reduce the heat to medium low and pour in the coconut milk, stirring to combine. Add the honey, salt and lime juice, and allow the sauce to heat up until bubbling gently. Add the shrimp to the sauce, tossing to coat, and allow it to simmer until slightly thickened, 2 to 3 minutes. Taste the sauce and add more salt, lime juice or honey, depending on your taste. Stir in the basil. (Add hot sauce if you want a little kick.)
- Serve the shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. Delicious!
COCONUT SHRIMP SOUP
This delicious soup is just three simple steps away from your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
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