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Thai Shrimp Curry Soup

Coconut, Lemongrass and Red Curry combine with riced cauliflower to deliver a soup that is warm, spicy and delicious.
Course Dinner, Lunch
Keyword Soup, Vegetarian
Total Time 40 minutes
Servings 4

Ingredients

  • 8 oz 26-30 count shrimp peeled and tails removed
  • 2 stalks lemongrass, one smashed, one finely minced You can find lemongrass in most modern grocery store produce departments
  • 1 13.5 can coconut milk unsweetened
  • 6 oz vegetable or chicken stock
  • 1/2 cup riced cauliflower
  • 2 clove garlic minced
  • 1 fresh ginger 1 inch piece
  • 1 lime
  • 1 sweet red pepper
  • 2 green onion/scallion
  • 2 Tbsp Red Curry Paste You can find this in the Asian food section of most grocery stores and Sprouts
  • 2 tsp coconut palm sugar or brown sugar
  • 1 Tbsp olive oil or coconut oil

Garnish

  • 1 bunch cilantro washed well
  • 5 florets baby bok choy
  • 1/4 cup mung bean sprouts

Instructions

  • Saute shrimp in coconut or olive oil until just pink. Set aside.
    Using the back of a large knife or a kitchen mallet, smash 1 stalk lemongrass to release the aromatics. Lemongrass is very tough, so you will have to give it some muscle.
    In a medium-sized pot, bring the vegetable stock, coconut milk, riced cauliflower, minced garlic, ginger and smashed lemongrass to a boil. Once boiling, turn the heat down to low and simmer 10 minutes.
    Remove root end and green tops of remaining lemongrass stalk and chop.
    Tips to prepare lemongrass
    Saute red pepper, chopped lemongrass and green onion in the pan used to saute shrimp. Add red curry paste and brown sugar or coconut palm sugar to completely coat vegetables.
    Add sauteed red pepper, onion, and shrimp to simmering vegetable broth and continue to simmer for another 5-10 minutes. Adjust taste of red curry paste if desired.
    Pour into bowls. Garnish with green onions, cilantro, baby bok choy or mung bean sprouts