Coconut Curry Soup
An incredibly flavorful Coconut Curry Soup prepared in 20 minutes! Rice Noodles, shrimps, carrot, bell pepper in a delicious broth with thai curry and coconut milk!
Servings 2 people
Calories 651kcal
Ingredients
- 10 shrimps
- 1 Tbsp coconut oil
- 1 square inch fresh ginger
- 2 cloves garlic
- 2 Tbsp red Thai curry
- 4 cups chicken or vegetable broth
- 400 ml canned coconut milk (light or full fat, both work, choose depending on how many calories you've had that day)
- sea salt
- Pepper
- 5.5 oz rice vermicelli VERY THIN rice noodles* (see note section) (160g)
- 1 large carrot
- 1 large red bell pepper
- 2 scallions
- 1 red Thai chili
- 1 lime
- basil (optional but recommended)
- cilantro (optional but recommended)
Instructions
- (if you are a slow veggie slicer then start by washing and thinly slicing veggies before starting the cooking process otherwise, start with this step:) Preheat large pan over medium heat.
- Rince, drain and pat dry shrimps.
- Add 1/2 Tbsp coconut oil to hot pan, wait until oil is hot and add shrimps. Salt and pepper and fry for 1 minute on one side, then turn and fry for another minute or until nice and orange. Remove from pan and set aside in a bowl.
- Heat a large pot over medium heat. In the meantime, grate ginger with a cheese grater and peel and crush garlic.
- Add 1/2 Tbsp coconut oil to the pot, wait until oil is hot and then add grated ginger, crushed garlic, and Thai curry paste. Stir fry until fragrant (about 1 minute).
- Add broth and coconut milk, stir to combine, salt and pepper to taste (make it a little bit too salty, the rice noodles will absorb saltiness later) and get to a boil.
- In the meantime, peel and julienne (very thinly sliced) carrot and wash and julienne bell pepper.
- Add a square of rice noodles to a large bowl, add half of the julienned carrot and half of the julienned bell pepper and cooked shrimp to a bowl and pour BOILING broth over all ingredients. Repeat with the second bowl.
- Let sit for 3-4 minutes, then use a fork to break noodles apart a little. Squeeze some lime juice over them.
- Add a couple slices of the green part of scallion and a couple slices of red chili on top and add a string of basil and a string of coriander to the bowl.
- Enjoy!
Video
Notes
This recipe calls for rice vermicelli - a very thin type of rice noodles - which cook perfectly fine if soaked 3-4 minutes in initially boiling broth. If your rice noodles are thicker you'll have to cook them in constantly boiling broth for a couple of minutes, i.e. add the noodles to the broth in the pot and boil, then transfer to bowl. [nutrition-label]
Nutrition
Calories: 651kcal | Carbohydrates: 90g | Protein: 20g | Fat: 23g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 560mg | Potassium: 808mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11065IU | Vitamin C: 123.5mg | Calcium: 140mg | Iron: 3.4mg