If you are looking for a warming, flavorful soup while on a low carb diet, try this easy Thai coconut curry soup with shrimp. This post contains affiliate links. I love their products but I usually use chicken and beef bases so the vegetable was a new purchase. Add shrimp, snap peas, red bell peppers and cook for about 5 minutes or until shrimp turns bright red. Increase the heat to high and bring the mixture to a boil, then cover and lower the heat. Add bok choy, broccoli and carrots for more veggies or mix it up and add 3 cups of mixed veggies in place of the snap peas and red bell peppers. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent. Turn down the heat to a simmer and add the vegetables. Cook, uncovered, for 5-6 minutes or until shrimp turn pink. You might also like this low carb spring vegetable and shrimp soup! In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. low carb spring vegetable and shrimp soup. Chicken + cabbage + peppers. Stir the chicken into the broth and simmer over low heat until tender, 5 minutes for chicken breast … Cook until the shrimp to pink and are cooked through. Anything curry flavored makes me super excited, this shrimp soup looks absolutely divine. Bring to a boil. Cook … Of course I used coconut milk and for the broth I also tried Better that Bouillon vegetable base for a change. Pinning for later! Required fields are marked *, Privacy Policy   About   Cookie Policy   Instagram   Shop   Subscribe   Misc, Copyright © 2020 My Life Cookbook - low carb healthy everyday recipes. It’s so tasty and satisfying it will definitely warm you up on a cold day. You can use your protein of choice- whatever works for you! Take off heat. I took out the shrimp, heated up the soup in the microwave and then added the shrimp back in to keep it from getting too rubbery. For this coconut curry shrimp recipe, the most important piece is the quality of your ingredients. Add … ». Cook for a few minutes then add in the shrimp. Add red curry paste and stir for about 1 minute or until fragrant. Enjoy! This Thai coconut curry soup with shrimp recipe is based on that delicious soup. Skip the takeout, and make this Thai Coconut Curry Shrimp Soup … In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Your email address will not be published. Pour in the coconut milk and bring to a boil. Simmer for 10 minutes or until heated through. The nutritional information for 1 serving is: 165 cals / 10g fat / 4.3g carbs / 1.2g fiber / 13.5g protein = 3.1g net carbs. Check out the red curry … You got me at coconut soup. I love Thai food so much! It was a cold day with spiting rain and the spicy Thai soup really warmed us up and it tasted great. Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. Thai Red Curry Ingredients. In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt. Shrimp or Chicken + snap peas + carrots. I’m looking for other soup recipe that we could have during this cold season. Coconut curry soups are my go to when I try a new Thai place – I use it to judge if they know what they’re doing, but so often I’m disappointed. By submitting your email you agree to receive marketing and promotional emails from Aqua Star. Thai Red Curry Soup — An Easy Ramen Noodle Recipe Thai Red Curry Soup - Vegan Recipes and Food Blogging Tips This Thai Red Curry Soup with Ramen Noodles recipe is an easy way to bring a healthy, vegan dinner to your table. Delicious, dairy-free, gluten-free, and … Add in the garlic, ginger and red curry paste and cook until fragrant. 1/4 teaspoon kosher salt. Looking forward to making this for dinner! Discard lemongrass. Whisk to comibine and bring to a boil. Make sure that you are cooking with the freshest ingredients you can find, opt for higher quality spices, and always make sure to use sustainably sourced shrimp. Wow this looks so luscious and delicious! Now that I have this recipe I can make it at home and be happy! Heat the oil in a large skillet over medium-high heat. Fish-out and discard the cooked Thai basil stems (if still intact). Wild Patagonian Pink Shrimp – Raw Peeled Tail-Off, 2-3 tbsp red curry paste (depending on desired spice level), 1-2 tbsp brown sugar, depending on desired sweetness, 24 raw, peeled, deveined, tail-off Aqua Star Wild Patagonian Pink Shrimp, 1 red bell pepper, cut into strips (about 1 cup), 6oz rice noodles, prepared according to package directions. This soup is so full of flavorful ingredients, perfect now the weather has gotten cooler! Whisk to comibine and bring to a boil. Made with shrimp, (or try chicken or tofu), … I can’t wait to try this! Turn heat to medium … By submitting your email you agree to receive marketing and promotional emails from Aqua Star. Lastly I added a little Swerve brown sugar sweetener and a squeeze or two of lime to balance the flavors. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Stir in the coconut milk and Thai red curry sauce. About Thai Red Curry. Add curry paste and ginger; cook until … Here are a few: You can make this recipe very quickly. It's so tasty and satisfying and will warm you up on a cold day. I may have been looking for a warming soup before but not anymore – I’ve found YOURS! and delicious meals. Add the mushrooms and saute for about 3 minutes. Add bok choy; cook and stir 2 minutes more or until wilted. We puree the soup before adding onions and herbs for a smooth, rich texture. This is one incredible soup to try and I can only imagine how flavorful it is – that Thai-coconut-curry combination works miracles! Add garlic and ginger and saute just … Stir-in the fish sauce, … Really look forward to trying this and love that it’s low carb too! There’s nothing quite like a simple soup that comes together in no time flat, and this Thai Coconut Curry Shrimp Soup can be on the table in under 30 minutes, making it a great meal idea on a busy weeknight or anytime you get the craving for Thai food! Packed with so much flavors and deliciousness! As an Amazon Associate I earn from qualifying purchases. Add in some spirazlied zucchini, squash, or carrot noodles instead of cauliflower rice! Keto Chocolate Mint Candy – sugar free fat bombs for an easy snack! 2 teaspoons butter. This was really full of flavor and tasted even better the next day though I must say the shrimp will get tough if you keep reheating it. This Thai coconut curry soup with shrimp looks really delicious and I’m sure will be perfect. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes. I used my Mae Ploy curry paste again as it packs a lot of flavor in a just a spoonful. Sign up to catch menu plans and recipes for more ways to enjoy delicious and sustainable Aqua Star seafood. And over the … On the soup front, I whipped up the most amazing Red Lentil Curry Soup featuring a spicy kick from Thai red curry … Mix in the red and green bell peppers and cook for about 6-7 minutes, until peppers soften slightly. Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Because I’m clearly obsessed with Thai salads, I also make a mean Thai Chopped Salad with lemongrass ginger shrimp. 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