Recipe: Thai Shrimp Soup
This Thai Curry soup feels like a cozy take-out meal, but it is far cheaper and already Plate Method-aligned. It’s loaded with ginger, garlic, and vibrant curry flavors that give a slightly spicy flare, but coconut milk is the subtle star of this dish. This soup is a quick Plate Method meal that can be easily made vegetarian or with other preferred protein swaps.
Coconut has risen in popularity in the wellness world in recent years due to the presence of a unique type of saturated fat. Saturated fat can raise LDL cholesterol (often referred to as “bad cholesterol”) and lower HDL cholesterol, the type we want to be higher. Most forms of saturated fat are made up of long molecular chains, but coconut oil is made up of medium chains. These medium chains of triglycerides (MCTs) are thought to break down in the body faster than long chains and may potentially influence cholesterol levels differently than other types of saturated fat, as they’re thought to be easier to use for energy. While this type of saturated fat needs further research, we do know coconut milk is delicious and a central ingredient in any fabulous curry recipe!
A “chef tip” to consider when using curry paste in recipes is to first sauté it in a hot pan for a few minutes. Next, add a few spoonfuls of the thick portion of the coconut milk (as we’ve outlined in the recipe below) before adding other ingredients so the fats in the milk can heat up and help to release the flavors and aromas of the herbs and spices in the curry paste. This process is a strategy used in traditional Thai recipes that serves to deepen the flavor of the curry. Just like we sauté onions and garlic in oil, we can utilize the fat in coconut milk to help us do the same without needing to use additional oil.
Thai Curry Shrimp Soup
Serves 3-4
Ingredients
- 1 C uncooked jasmine rice
- 2 Tbsp red curry paste
- 13.5 oz coconut milk (1 can)
- 2 cloves garlic, peeled and finely minced
- 1 inch chunk ginger, peeled and finely minced (about 1 Tbsp)
- 16 oz bag frozen stir fry vegetable blend (broccoli, onion, snap peas, bell pepper)
- 4 C chicken broth
- 1 pound medium shrimp, peeled and deveined
- Lime, for serving
- Chopped cilantro or green onions, for serving
- Soy sauce or gluten-free Tamari, for serving
- Red pepper flakes, if desired
Directions
- In a medium saucepan, prepare rice according to the package directions. Set aside.
- Heat the curry paste in a large pot over medium heat. Stir gently until fragrant, about 2 minutes.
- Reduce the heat to medium-low, add the thick part of the coconut milk (from the top portion of the can), and combine thoroughly with the curry paste. Simmer until the mixture starts to reduce and the oil in the coconut milk shines on the surface, about 3 minutes.
- To the pan, add minced garlic and ginger. Sauté in curry coconut mixture for about 3 minutes.
- Add the remainder of the contents from the can of coconut milk to the pot, along with chicken broth and frozen stir-fry vegetable blend. Increase heat to medium-high and bring the contents of the pot to a boil. Reduce heat to medium-low and allow to cook for 8-10 minutes, so veggies soften and the liquid thickens slightly.
- Add shrimp and cook an additional 3 minutes.
- To serve, divide rice between 3 or 4 bowls and top with curry. Garnish with fresh lime juice, cilantro, and soy sauce/gluten-free Tamari, as desired.
Swaps
For the shrimp
- Chicken: Cut raw chicken breasts into 1-inch cubes and add to the recipe with mushrooms, veggies, broth, etc. Check to make sure the chicken is cooked through before serving.
- Tofu: Cube the tofu and add it after the other soup ingredients have been simmering for 10 minutes. Softened or silken tofu will absorb more flavor but is more delicate, so stir carefully. Firm or extra-firm tofu will keep its shape better.
- Chickpeas: Rinse and drain a 15-oz can of chickpeas and add them after the other soup ingredients have simmered for 10 minutes.
For the chicken broth: vegetable broth
For the mushrooms: 2 diced bell peppers or ok to omit