Easy Coconut Curry Shrimp Soup
This creamy, flavorful soup delivers tender shrimp and vibrant, healthy goodness in every comforting spoonful.
Ingredients
- 2 cups coconut milk
- 0.5 zucchini chopped
- 6 oz shrimp peeled and deveined
- 5 lime leaves or lemongrass
- 1.5 tsp red curry paste
- fresh cilantro chopped, handful
Instructions
- In a small cooking pot, whisk together the creamy coconut milk and aromatic red curry paste over medium-high heat. Stir or whisk continuously for 3-4 minutes until the mixture is beautifully smooth and evenly combined, forming a fragrant broth.
- Once your flavorful broth is ready, carefully add the peeled shrimp and the lime leaves (or lemongrass). Let it gently simmer for just a few minutes until the shrimp beautifully turns pink and is cooked through.
- Gently stir in the fresh chopped zucchini. Immediately turn off the heat to keep the zucchini wonderfully crisp-tender.
- Remove and discard the lime leaves or lemongrass, if you used them. Ladle your delicious soup into bowls and garnish generously with fresh cilantro for a burst of freshness.
Notes
Nutrition Information per serving:
- Calories: 358
- Total Carbs: 13g
- Net Carbs: 12g
- Fats: 29g
- Protein: 17g
