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Red Curry Coconut Shrimp Soup

  • Author: Kristin Dovbniak
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: serves 4


  • 1 tbsp coconut oil, divided
  • 1 onion, diced
  • 2 large cloves garlic, minced
  • 1 1/2 tsp minced ginger (about a 2″ piece)
  • 1 tbsp red curry paste (more if you want it spicier)
  • 1 tsp fish sauce (more as desired)
  • 3 cups low-sodium chicken or fish broth
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 head broccoli, chopped into small florets (about 2 cups)
  • 16 oz peeled and deveined shrimp (defrosted if frozen)
  • juice of 1/2 lime (more as desired)
  • 1 can full fat coconut milk, mixed before pouring
  • 1/4 tsp sea salt, more to taste
  • fresh cracked pepper, as needed¬†

To top: chopped cilantro, cashews and fresh lime juice


  • Heat 1/2 tbsp oil to medium-high in a soup pot or dutch oven.
  • Add onion, season and cook until translucent. Stir in garlic and ginger and cook 10-15 seconds. Stir in curry paste and toast another 20-30 seconds.
  • Stir in fish sauce and broth. Season with 1/4 tsp sea salt (omit if not using low-sodium broth). Bring to a boil.
  • Once boiling, add carrots and pepper to soup. Cook for 5-6 minutes, until carrots begin to soften. Add in broccoli and cook another 3 minutes.
  • While vegetables are cooking, cook shrimp: heat remaining coconut oil in a sautee pan on medium-high. Dry shrimp thoroughly and season well with salt and fresh cracked pepper. Saute 1-2 minutes per side until golden (do not overcook!) and set aside.
  • Turn heat to low. Stir in shrimp, lime juice and coconut milk. Cook an additional 2-3 minutes, until vegetables are cooked. Season to taste with more lime juice, fish sauce or salt.¬†