A not-too spicy Thai curry soup that is full of fresh veggies, mild curry, and delicious shrimp. Ready in under 30 minutes, it’s both quick and nutritious.

Note: One teaspoon of yellow curry powder will be very mild, two teaspoons is mild. If you like things extra spicy, look for a hot variety or red curry paste.

10 mins
15 mins


  • Large pot


  • 2 Tbsp oil
  • 3 cups Little Potatoes, sliced
  • 1 medium onion, chopped
  • 1 red pepper, chopped
  • 1 carrots, finely chopped
  • 1 tsp fresh garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 to 2 tsp mild yellow curry powder
  • 1 tsp salt
  • 2 cups chicken or vegetable broth
  • 1 (398 ml) can coconut milk
  • 14 to 16 fresh or frozen small shrimp, peeled, deveined, tail removed
  • (For garnish) cilantro
  • (For garnish) green onions
  • (For garnish) lime wedges


  • Step 1

    In a large pot, heat oil over medium-high heat. Add little potatoes, onion, pepper, and carrot and cook for 5 to 6 minutes, until vegetables are crisp-tender.

  • Step 2

    Add garlic, ginger, curry powder and salt. Stir and cook one minute.

  • Step 3

    Add broth and coconut milk and bring to a simmer. Cook and stir until vegetables are tender, about 4 to 5 minutes.

  • Step 4

    Stir in the shrimp and cook 3 to 4 minutes, just until pink and the flesh is nearly opaque.

  • Step 5

    Garnish with cilantro, green onions and lime wedges as desired and serve.