Thai Coconut Curry Shrimp Soup


Happy Fall! Soup is Served!

Thai Coconut Curry Shrimp Soup


  • 1 tbsp coconut oil
  • 2 tbsp fresh ginger (grated)
  • ½ white onion sliced
  • 1 can organic coconut milk
  • 2-4 cups organic chicken broth or water (less = creamy)
  • 2 tbps Thai Kitchen Red Curry Paste approx. half bottle
  • 2 tbsp fish sauce
  • 1 stalk lemongrass (fresh, smashed and cut into 2 inch lengths)
  • 2 cups butternut squash
  • 2 cups organic kale (coarsely chopped)
  • 2 cups shiitake mushrooms (fresh, sliced)
  • 1 lb raw shrimp (peeled and deveined)
  • 1 whole fresh lime juice
  • salt (taste)
  • *red pepper flakes if desired
  1. Heat the oil in a large pot over medium heat. Cook the ginger and onion until translucent.
  2. Add the coconut milk and chicken broth or water.
  3. Stir in curry paste, lemongrass, fish sauce.
  4. Add in the butternut squash and allow to simmer for about 15 minutes.
  5. Stir in kale and mushrooms, again allowing it to simmer until kale is tender.
  6. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt;
  7. REMOVE the lemongrass; garnish with cilantro or scallions. For extra heat, add red pepper flakes.
I can’t always find lemongrass, but it’s still delicious without! If you can find it, it certainly adds great flavor.   ENJOY!!!!


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