Thai Coconut Shrimp Soup
Servings 4 to 6
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 4 cups vegetable broth
- 1 pound medium shrimp peeled and deveined
- 13 to 14 ounce can light coconut milk
- 2 cups Napa cabbage finely shredded
- sea salt to taste
- lime wedges for serving
- fresh cilantro or parsley for serving
- green onion sliced, for serving
Instructions
- In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
- Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.