Thai Curry Soup with Shrimp Thai Curry Soup with Shrimp

Thai Curry Soup with Shrimp

Terrific Trio

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.

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Thai Curry Soup with Shrimp

By Ashley Fehr

Thai Curry Soup with Shrimp

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Terrific Trio

Terrific Trio

Where To Buy

Preparation

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.

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

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

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

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

Step 1 out of 5

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 out of 5

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

Step 3 out of 5

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

Step 4 out of 5

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

Step 5 out of 5

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

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