Shrimp Curry Soup

Servings: 4
Calories: 196.5kcal (per serving)
Fat: 14.4g (per serving)
Carbs: 4.6g (per serving)
Protein: 12.7g (per serving)

About

There’s something satisfying and calming about a deeply yellow bowl of soup. The Thai influences in this shrimp curry soup recipe combine sweet and spicy, and the pops of color make you look like a superstar in the kitchen. Each bowl is loaded with fresh herbs and spices. You may be surprised with how much flavor you taste in each spoonful!

Ingredients

16 large shrimp (shelled) shrimp
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon spices garlic powder
¾ ounce shallots
1 ¼ ounce red bell pepper
1 teaspoon ginger root raw
¼ teaspoon salt
1 teaspoon spices turmeric ground
6 ounce canned coconut milk
4 cup chicken broth
½ tablespoon basil fresh
1 tablespoon cilantro

Instructions

If necessary, peel and devein your shrimp. Heat the oil in a large pot on medium high heat. Place in the shrimp, and sprinkle the salt and garlic powder over them. Cook the shrimp through on both sides until they’re browned.
Remove the shrimp from the pot and set them aside for later. Turn the heat to low. Chop the shallot and red bell pepper, and toss them with the leftover oil in the pot. Grate the ginger into the pot as well. Cover the pot and cook for a couple minutes until the ingredients are soft.
Next, stir in the salt, turmeric, and canned coconut milk. Bring the ingredients to a light simmer.
Finally, pour in the chicken broth and stir in the basil and cilantro. Cover the soup and bring it to a boil. Then, allow the soup to simmer, uncovered, for 3-4 minutes to reduce slightly. Serve with additional cilantro at your discretion and enjoy!