Today I’m sharing this one-pot wonder for a quick and easy go-to dinner! This gluten-free Red Thai Shrimp Soup is packed with flavor! Plus, if you use a pre-made mirepoix mix, it’s simple to throw together in no time!
This is light and refreshing for a spring weeknight, and packs a heavy protein punch with lots of shrimp.
This is my favorite red curry paste, you can usually find it at your local grocery store in the asian aisle.
I find this coconut milk at our local Whole Foods, I like that it is free of preservatives.
Probably the best bone broth on the market, in my opinion. I also enjoy Trader Joe’s beef broth as well.
At our house, I add a second pound of shrimp to the soup. Feel free to use the suggested amount (1 pound), or even throw in a cooked protein at the end, like chicken! We eat this soup stand alone, or sometimes with rice or quinoa. Enjoy!
Red Thai Shrimp Soup
Ingredients
- 1 tbsp olive oil
- 1 14.5 oz package of mirepoix mix (or substitute 1 cup each of chopped onions, carrots, and celery)
- 2 tbsp red curry paste
- 1 can full-fat coconut milk
- 1 quart beef bone broth
- 1 tsp kosher salt
- 1 lb shrimp (uncooked, peeled, deveined, tail-off)
- juice of 1 lime
- cilantro for garnish (optional)
Instructions
- Heat oil in a large pot or dutch oven over medium-low heat. Add the mirepoix mix (or chopped carrots, onions and celery) and saute for 15 minutes, until the veggies are soft.
- Add the curry paste and stir to combine, cook for 2 minutes. Then add the coconut milk, bone broth, 1 tsp salt, and stir together. Bring the broth to a gentle simmer. Cover the pot and cook for 30 minutes.
- Lower heat to low and add shrimp (they can still be frozen, if that's what you choose to use). Cook uncovered for 5 minutes (10 minutes if frozen). The heat from the broth will gently cook the shrimp. Off the heat, add lime juice. Garnish with cilantro, if using. Serve with rice or quinoa. Enjoy!
