Thai Coconut Curry Seafood Soup

THAI COCONUT SOUP

Steps:

• Heat oil in a large saucepan over high heat. Add prawns and sear both sides until light golden (doesn't need to cook inside). Remove onto plate.
• Turn heat down to medium. If pot is looking dry, add a touch of extra oil.
• Add garlic, ginger and lemongrass. Saute for 20 seconds until garlic is golden.
• Add sugar and fish sauce. Stir and cook for 30 seconds - it should look like caramel.
• Add chilli paste, coriander and curry powder. Stir and cook for 30 seconds.
• Add chicken broth and coconut milk. Stir and bring to simmer.
• Simmer for 2 minutes, then add lime zest and return prawns into broth.
• Cook for 2 minutes just to reheat and finish cooking the prawns.

THAI COCONUT CURRY SEAFOOD SOUP

Steps:

• Heat the canola oil over medium-high heat in a large stock pot or Dutch oven.
• Sauté the shallots, garlic, and ginger for 3 to 5 minutes until fragrant. Add in the red curry paste and stir to coat.
• Stir in coconut milk, chicken broth, sambal oelek, fish sauce, soy sauce, and lime juice. Bring to a boil, then simmer for 15 minutes on low heat.
• Add in the sliced mushrooms, scallops, and cod fish and cook for 2 minutes.
• Add in the shrimp and mussels. Cover the pot and cook for about 5 to 6 minutes until all of the mussels have opened. (Discard any unopened mussels.)
• Remove from heat. Toss in the basil and cilantro.
• Place a scoop of rice at bottom of bowl and ladle the seafood mixture over the top.
• Garnish with extra herbs and serve while hot.

THE BEST THAI COCONUT SOUP

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.

EASY THAI SHRIMP SOUP

Steps:

• In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes. Stir in rice, shrimp, lime juice and cilantro. Serve immediately.

THAI COCONUT SOUP

Steps:

• In a medium sauce pan, heat unsalted butter. Add quartered scallops and shrimp. Cook, stirring occasionally, for 2-3 minutes or until opaque and cooked. Remove and set aside.
• In the same sauce pan, add 1/4 cup red onion, 1/4 cup red bell pepper, garlic, ginger. Saute for 2 minutes, or until vegetables start to soften. Add curry paste, mixing until fragrant.
• Add lime juice, basil, coconut milk and vegetable or seafood broth. Whisk until combined. Bring to a low bowl for 10 minutes, or until mixture is heated and slightly reduced. Broth will be loose, this isn't a thick bisque.
• While broth boils, combine remaining raw 1/4 cup red onion and 1/4 cup red bell pepper with both types of corn and cooked seafood. Toss to combine and then spoon into serving bowls. The hot broth will heat the other ingredients when it is added.
• When ready to serve, ladle or pour broth into each bowl. Top with scallions, Maldon salt and fresh lime juice.
• If you've tried this recipe, come back and let us know how it was!

THAI COCONUT CURRY SHRIMP NOODLE BOWLS

Steps:

• Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
• Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
• To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

COCONUT CURRY SOUP WITH SHRIMP

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.

EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB

Steps:

• In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.
• Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.
• Cook until the shrimp to pink and are cooked through. This should only take a few minutes.
• Take of the stove and add in the lime and use the cilantro leaves to garnish.

THAI COCONUT CURRY SHRIMP SOUP

Steps:

• Heat a large pot over medium high heat. Add the olive oil.
• Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. These are the aromatics of the recipe (the flavour-builders), so let them heat up nicely for several minutes, stirring regularly.
• Add the coconut milk and stock, stir well and cover the pot, letting the soup simmer for about 10 minutes, stirring regularly.
• Add the uncooked shrimp, bell pepper, onions, mushrooms, carrots, and broccoli and stir well to combine.
• Cover the pot again and let cook for about 7-10 minutes, turning the heat to medium low.
• After this time, the shrimp should be cooked through and the veggies should have softened slightly (you don't want them to be falling apart and mushy - they should still hold their shape in a soup like this).
• Serve in large bowls with crusty bread for dipping, with a sprinkling of fresh cilantro and some fresh lime wedges, if desired.

THAI GREEN CURRY SOUP WITH SHRIMP

Steps:

• Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
• Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
• Cook for a few minutes, until the cooked through a bit and thoroughly combined.
• Add the bamboo shoots, baby corns, leaves, stock and fish sauce.
• Bring to boil, then simmer for 10 minutes.
• Add the shrimp, let simmer for 2 minutes or until shrimp is pink and cooked.
• Serve immediately with rice and cilantro, if you prefer.

THAI COCONUT SHRIMP SOUP

Steps:

• Faster than takeout, this Thai Coconut Shrimp Soup is exactly what you need when looking for a quick, delicious dinner option. All you'll need to do is combine the ingredients and heat them in a microwave for a meal in minutes. Step 1
• Heat rice according to package directions. Step 2
• Combine rice, coconut milk, broth, shrimp, vegetables, curry powder and ginger in a medium, microwave-safe bowl. Step 3
• Microwave on HIGH for 1-2 minutes, or until soup is heated through. Step 4
• Top with cilantro, if using.

THAI COCONUT SHRIMP SOUP

Steps:

• Melt oil in a large soup pot over medium heat. Add shallot or onion then saute until softened, 3-4 minutes. Add garlic and ginger then saute until extremely fragrant, 1-2 minutes. Add red curry paste - careful, as it may spit a bit - then saute for 1 more minute. Slowly pour in chicken broth while scraping up any bits from the bottom of the pot then add coconut milk, gluten free Tamari, fish sauce, coconut sugar, dried basil, and salt and pepper to taste. Turn heat up to high to bring the soup to a bubble then turn heat down to medium-low and simmer for 10 minutes, stirring occasionally.
• Turn heat up to high to bring soup to a rolling boil then add shrimp, mushrooms, and spinach. Simmer until shrimp are fully cooked through, 4-5 minutes, then squeeze in the juice of 1/2 lime and stir. Serve soup with cooked rice, lime wedges, and chopped fresh cilantro.

THAI COCONUT GREEN CURRY SEAFOOD SOUP RECIPE

Steps:

• Saute garlic, ginger and lemongrass in coconut oil for a few minutes
• Add coconut milk and fish broth, bring to a boil, reduce heat and simmer about 5 minutes. Remove about ½ cup of liquid and mix in curry paste. Start with a small amount, about a teaspoon, mix back into soup and taste. If more spice is desired, add more curry paste in same manner. Once you have your desired spiciness, do the same thing with the sugar, adding it in slowly to get your desired sweetness.
• Add red pepper, shrimp and fish and simmer until shrimp and fish is cooked. Season to taste with lime, cilantro and fish sauce or soy sauce.

THAI SEAFOOD COCONUT CURRY SOUP

Steps:

• Combine fish stock, lemongrass, ginger, 1/2 of the garlic, 2 tablespoons fish sauce, and black pepper in a large soup pot. Boil over medium-low heat for 20 minutes.
• Meanwhile, heat sesame oil in a large saute pan over medium heat. Add onion and remaining garlic. Saute until onion is softened, about 3 minutes, taking care to not burn the garlic. Add green curry paste; saute for 1 minute. Add shrimp and mussels and saute until heated through, 2 to 3 minutes.
• Add seafood mixture to broth in the large pot. Simmer together for 10 minutes, then add coconut milk and sugar. Stir in lemon juice and cilantro. Taste and add more fish sauce if you desire.

THAI COCONUT CURRY SOUP WITH SHRIMP

Steps:

• Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
• In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
• Add salt and pepper to taste and continue to saute.
• Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
• Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
• Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
• Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
• Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
• Can be garnished with cilantro if you like.

COCONUT RED CURRY SHRIMP SOUP

Steps:

• First: cook your protein: Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn't completely cooked through yet. Remove the shrimp from the pan and set aside.
• Get the soup going: In the same soup pan, heat the second Tbsp coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don't burn.
• Meanwhile, combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
• When the onions are translucent (about 5-6 minutes), stir in the curry paste until any clumps are broken up (about 30 seconds); stir in the coconut mixture. Turn the heat to medium low and allow the flavors to combine for about 5 minutes.
• Stir in your veggies (I used sliced red peppers and broccoli I quickly steamed in the microwave here!), turn the heat down to a simmer, and cook an additional 5 minutes.
• Taste to adjust salt and pepper. Finally, add the shrimp (or your protein of choice) in just to warm them before you're ready to serve.
• Assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and if you like, scoop some cauliflower rice or regular rice smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!

THAI-CURRY SEAFOOD STEW

Steps:

• Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
• Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.