02/13/2026
I made this soup last night for dinner and friends and it was so delicious, I had to share! This soup is super easy, warming and nourishing and ohh so satisfying. Its’s the perfect soup for these cold Winter nights. Enjoy 🍜😋🩷
Thai Coconut Shrimp Soup (serves 6)
Ingredients:
• 1 pack Asian noodles of your choice
• 1-pound medium Wild Argentinian shrimp, peeled and de-veined
• Himalayan salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 onion, diced
• 1 red bell pepper, diced
• 2 tablespoons red curry paste
• 1 pack mushrooms of choice, sliced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 (13.5-ounce) can coconut milk
• 3 cups vegetable or chicken broth
• Dash of Soy Sauce or Tamari
• ½ juice of a lemon & the zest
• Small handful of chopped fresh cilantro leaves
• Small Handful shredded white cabbage
• 5 green onions, sliced
Instructions:
• In a large saucepan cook noodles of choice according to package instructions; set aside.
• Season shrimp with salt and pepper, to taste.
• Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
• Add onion, bell pepper and mushrooms to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste, garlic, ginger, soy sauce until fragrant, about 2 minutes.
• Stir in coconut milk, lemon juice/zest and vegetable or chicken broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
• Rinse noodles in hot water, drain. Serve up noodles in bowl. Add the shrimp and then the broth. Top with cilantro, green onions and cabbage. Enjoy!
