This veggie loaded and Whole30 compliant soup is exploding with flavor and you can’t even tell it’s healthy and good for you! Perfect for a cold, gloomy day or when you’re craving a satisfying bowl of soup. What takes it over the edge? Lemongrass. Trust me, you want this added flavor bomb to warm your soul!
Thai food is always so full of flavor and exotic. Let’s be honest, there is no cuisine my little taste buds don’t like. However, Thai cuisine involves an insane amount of flavor, spices, fun ingredients, and perfect spice. Red curry paste is incredibly versatile and can be used for so many great dishes. It adds the perfect flavor and color to this soup and you can use the rest of the paste for curries, stews, noodle bowls… the possibilities are endless!
Incorporating lots of veggies into this soup is so fun because the intense flavor of the broth truly makes you forget how healthy this soup really is. Such a great way to sneak in vegetables and you can really use just about any vegetables you like. I stick to zucchini, snap peas, bell peppers, and carrots. This would also be great adding broccoli, cauliflower, bok choy, etc.
This recipe has been adapted from the Thai Kitchen red curry paste jar. The curry is so full of flavor and adds such an amazing color to this soup. It’s not packed with spicy heat but definitely packed with the perfect amount of spices to satisfy your taste buds.
Coconut milk adds a creamy texture and truly ties in all of the flavors together. Trust me when I say you need to use full fat coconut milk. Using low fat coconut milk will change the texture and slightly alter the flavor. Not that you can’t use low fat if you prefer it, but full fat makes a difference and keeps you satisfied longer.
Big game changer in this recipe? Lemongrass! You can find lemongrass stalks where the herbs are found in the produce department. A stalk or two is enough to add the most amazing flavor. I would recommend cutting a slit in the stalk to infuse the flavor even further. This is removed after soup is done but it adds a little citrus herb taste that you didn’t know you needed. My mom grows lemongrass and always gives me so much of it to freeze at the end of the summer. It is so great to use in various soups, make tea out of it, infuse in marinades. I encourage you step out of the box and give it a try. It is absolutely optional but you will not regret using it in this recipe. Enjoy!
Thai Shrimp Curry Soup
- 1/2 onion chopped
- 2 garlic cloves minced
- 1/2 tbsp ginger paste or 1 inch minced fresh ginger
- 1 (12oz) pkg frozen shrimp or 3/4 lb fresh shrimp. Peeled and deveined.
- 2 tbsp red curry paste
- 1 can full fat coconut milk
- 1 cup chicken broth
- 1 cup snap peas
- 1 bell pepper sliced
- 1 large carrot cut into thin sticks
- 1 large zucchini spiralized
- 2 lemongrass stalks optional
- olive oil
- salt & pepper to taste
- cilantro to top with
- lime to top with
- In dutch oven or pot heat olive oil over medium heat and add onion, garlic, and ginger. Saute until onions start to soften.
- Add curry paste into onion mixture, add shrimp, stir to combine.
- Add coconut milk and broth, stir until fully incorporated.
- Reduce heat to medium low, add lemongrass and all of the vegetables except zucchini. Cover and simmer for 15 minutes until vegetables are tender. Remove lemongrass.
- Add zucchini when ready to serve to avoid over cooked zucchini.
- Serve with cilantro, lime juice, and your favorite hot sauce.