Thai Cocnut Shrimp Soup
fast, delicious and hearty!
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 6
thai
curry
soup
shrimp
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
dairy free
- 2 cloves garlic crushed
- 3 cups low sodium chicken broth
- 1 14-oz can light coconut milk
- 2 tsp red curry paste
- 1 tbsp fish sauce (nahm plah)
- 2 tsp ginger fresh grated
- 1/2 tsp kosher salt
- 1 cup green beans cut up into 1 inch pieces
- 3/4 lbs shrimp peeled and deveined
- 2 scallions thinly sliced
- 1 lime wedged
- cilantro for garnish
- thai rice noodles optional
- Carbohydrate 6.52354999917416 g
- Cholesterol 85.12 mg
- Fat 15.0666699998039 g
- Fiber 1.29473334273236 g
- Protein 15.1286866664869 g
- Saturated Fat 12.5679556666349 g
- Serving Size 1 1 Serving (281g)
- Sodium 796.913999999262 mg
- Sugar 5.2288166564418 g
- Trans Fat 1.14995499995079 g
- Calories 212 calories
In medium pot over med.-high heat, combine first 7 ingredients. Bring to boil, reduce to simmer and add beans, rice noodles if using and frozen shrimp. If using fresh shrimp I would wait until soup is almost done to add. Top with scallions and cilantro to serve and lime wedge on side.
