• victoria

SOUP-ER simple thai coconut shrimp soup

One of the biggest impediments to eating healthy for so many people is time. I totally get that! It's a factor I keep in mind when developing recipes. It's why I think you will love this soup-er easy and delish Thai coconut soup. It has five only ingredients - takes about a half hour to make from prep to plate- but you would never know that from the flavor.

A note about Thai seasonings. My favorite brand of Thai seasoning is Maesri Panang Curry Paste. You can find it at almost any Thai grocery, and amazingly also at Walmart.

Prep to Plate : 30 minutes

Serves 4


  1. 2 cans coconut milk

  2. 1/2 medium size sweet onion, like vidalia

  3. 3/4 pound shrimp, peeled & deveined

  4. 2 cups broccoli, stemmed and cut small

  5. 1 tablespoon Thai curry seasoning - this is my favorite brand


  1. Cut onion into thin slices. You can dice it, but my local Thai place cuts their onions length wise into strips. I cut mine the same way, just cause I like how it looks!

  2. Cut the stems off your broccoli and cut into bite size pieces.

  3. Rinse shrimp

  4. Add coconut milk to medium size sauce pan. Add 1 tablespoon of curry paste to broth and using a whisk stir to fully incoporate. Give it a taste. There are many different brands of Thai Curry paste, some are stronger than others. So make sure you like the flavor.

  5. Add onions and bring to a simmer. Simmer for about 5 minutes.

  6. Add shrimp and cook for another 5 minutes before adding broccoli. The shrimp will start to curl a little, letting you know they are cooking.

  7. Add the broccoli last. Cook for another five minutes. I like to make sure the color of my broccoli stays that nice vibrant green color.

  8. Salt and pepper to taste and it is ready to serve!

Approximate Nutritional Values per Serving

All Nutritional Values are Approximate

© 2020 by Victoria Cherpes.

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