Thai Curry Soup Recipe

Make this Thai curry soup recipe with shrimp and veggies in one pot in under an hour for a flavor-packed soup full of protein and nutrients!

Prep Time10

Cook Time45

Total Time45

Course: Main Course

Cuisine: Thai

Diet: Gluten Free

Keyword: thai curry soup, thai curry soup recipe

Method: Stove Top

Servings: servings

Author: Lexi

Equipment

1 Large Dutch Oven

Ingredients

1 tablespoon avocado oil coconut oil, or extra-virgin olive oil
2 inch stalk lemongrass white part, minced
2 garlic cloves minced
1 inch chunk ginger minced
1 cup shitake mushrooms
2-3 medium bok choy sliced
1 cup bean sprouts
1 cup snap peas
32 ounces chicken broth
1 13- ounce can coconut milk
1/2 teaspoon fish sauce
1 lime juiced
1 tablespoon curry powder
3 thai birds eye chilis chopped
1/2 cup fresh basil leaves chopped
1/2 cup cilantro leaves chopped
1 teaspoon fine sea salt more to taste
1/4 teaspoon black pepper
Pinch red pepper flakes more to taste
1 pound shrimp deveined and peeled
2 large zucchinis or summer squashes spiraled (about 13 ounces)
Optional: 1 to 2 cups cooked rice noodles about 7 ounces uncooked
Additional basil leaves for garnish
Additional cilantro leaves for garnish
Additional lime wedges for garnish
Additional red pepper flakes for garnish

Instructions

In a large
dutch oven, heat oil over medium heat and sauté lemongrass, garlic, and ginger for 2 minutes until flagrant.
1 tablespoon avocado oil, 2 inch stalk lemongrass, 2 garlic cloves, 1 inch chunk ginger
Add in mushrooms, bok choy, bean sprouts, and snap peas. Sauté for 5 to 7 minutes until veggies begin to soften.
1 cup shitake mushrooms, 2-3 medium bok choy, 1 cup bean sprouts, 1 cup snap peas
Add in broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Mix well and let simmer for 5 minutes.
32 ounces chicken broth, 1 13- ounce can coconut milk, 1/2 teaspoon fish sauce, 1 lime, 1 tablespoon curry powder, 3 thai birds eye chilis, 1/2 cup fresh basil leaves, 1/2 cup cilantro leaves, 1 teaspoon fine sea salt, 1/4 teaspoon black pepper, Pinch red pepper flakes
Add in shrimp and mix until shrimp becomes opaque.
1 pound shrimp
Add in spiralized summer squash or zucchinis, and rice noodles if adding.
2 large zucchinis or summer squashes, Optional: 1 to 2 cups cooked rice noodles
Taste and adjust salt and spices as desired. Garnish and serve hot.
Additional basil leaves, Additional cilantro leaves, Additional lime wedges, Additional red pepper flakes

Notes

Storage: Separate the rice noodles and veggie spirals from the soup, and store all the components in separate airtight containers in the fridge for up to 4 days.

Nutrition