Red Thai Shrimp Soup
This gluten-free one pot Red Thai Shrimp Soup is flavorful and packed with shrimp, coconut milk, red curry paste and a splash of lime juice. The perfect delicious, nutritious bowl of comforting soup. Warming for the fall and winter months, but also light and refreshing for the spring and summer months. The perfect weeknight option on your table in no time!
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!
Notes
I always try to find frozen wild-caught shrimp. You can defrost ahead of time, or just throw in frozen! Use adjusted times as noted in recipe.