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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Product Used

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

Terrific Trio

Terrific Trio

Where To Buy

GF Gluten Free Like All Potatoes Good Source of Potassium Naturally Fat Free 70 Calories per serving 7% DV of Fiber Per Serving* *Per 110g Serving


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.

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