Coconut Shrimp Soup (Printable Version)
Tender shrimp and earthy mushrooms in a smooth coconut curry broth, finished with bright spinach. Light and dairy-free, perfect for gluten-free diets.
# Ingredients:
→ Base
01 -
1 big shallot or a small onion, diced
02 -
1 Tablespoon coconut oil
03 -
3 garlic cloves, minced or pressed
04 -
3-4 Tablespoons red curry paste
05 -
1 Tablespoon freshly grated ginger
→ Liquids & Seasonings
06 -
1/2 teaspoon dried basil
07 -
1 Tablespoon gluten-free tamari or soy sauce
08 -
2 teaspoons gluten-free fish sauce
09 -
Salt and pepper to your liking
10 -
1 Tablespoon coconut sugar
11 -
2 cups chicken broth
12 -
15 oz can coconut milk (choose full-fat for best results)
→ Add-ins
13 -
1 roasted lime, half sliced into wedges
14 -
1 lb large shrimp (16/20 count), peeled and deveined
15 -
4 cups baby spinach, coarsely chopped
16 -
8 oz mushrooms, sliced very thin
→ For Serving
17 -
Fresh cilantro, chopped
18 -
Steamed rice
# Steps:
01 -
Cook the diced shallot in melted coconut oil until soft. Toss in the garlic, ginger, and red curry paste, stirring until the aroma pops.
02 -
Pour in chicken broth, coconut milk, and all the seasonings. Let it come to a light boil, then simmer for 10 minutes.
03 -
Once boiling, add in shrimp, mushrooms, and spinach. Cook for about 4-5 minutes, or until the shrimp are opaque.
04 -
Squeeze in fresh lime juice. Dish it up with cooked rice, lime wedges, and a sprinkle of chopped cilantro.
# Notes:
01 -
Adjust the curry paste if you’d like it spicier or milder
02 -
Use full-fat coconut milk for creamier results
03 -
Go gluten-free by picking tamari over soy sauce