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Shrimp Coconut Soup

Charles E. Walton IV
Prep time 10 mins
Cook time 15 mins
Yield Makes 4 servings
Shrimp, coconut milk, ginger, and curry paste come together to make this easy and tasty soup.


  • 1 tablespoon sesame oil
  • 1 pound medium fresh shrimp, peeled
  • 1 tablespoon fresh grated ginger
  • 2 garlic cloves, minced
  • 1 red bell pepper, finely diced
  • 2 teaspoons Thai green curry paste*
  • 5 to 6 cups low-sodium chicken broth
  • 1 (13.5-ounce) can coconut milk
  • 3 tablespoons fish sauce (optional)
  • 2 to 3 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • Garnish: 2 green onions, cut into 1/2-inch pieces (about 1/4 cup)

How to Make It

  1. Heat oil in a large pot over medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and sauté 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk, and, if desired, fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Garnish, if desired.

  2. *Available in your grocer's ethnic foods section; red Asian chili sauce may be substituted.