Thai Coconut Curry Shrimp Soup

I’ve been battling a naaaasty cold over the past few weeks. Coughing, sinusy stuff. Ugh. No fun. And with that cold has come a very strong hankering for soup. This soup helped the cold and made me feel a lot better!

DSC_0329First things first, melt some thai red curry paste in the bottom of a pot.

DSC_0330Add broth. I used no sodium added chicken broth.

DSC_0331Cube up some butternut squash and dice some onions and throw into the pot to simmer until soft.

DSC_0333Once everything is cooked, puree and transfer back to the pot. Here’s where I wish I had an immersion blender. Add the can of coconut milk.

DSC_0334Last steps include adding the shrimp, peas and spinach and cooking until the shrimp is no longer translucent, and the spinach has cooked down.

DSC_0336This beauty is ready to serve!

DSC_0338Aromatic and only slightly spicy. Enjoy to kick your spring cold to the curb!

Thai Coconut Curry Shrimp Soup

You will need

2 tbsp Thai Red Curry Paste

4 cups no sodium added chicken broth (make your own – it’s easy and delicious!)

1 can full fat coconut milk

1 butternut squash, peeled and cubed

1 onion, diced

1 cup baby spinach

1 cup frozen pees

1 lb shrimp, peeled and deveined

Begin by heating red thai curry paste in a large pot. Add stock to pot and simmer. Dice and cube squash and onion and add to the pot. Cook until squash is tender (about an hour), and blend. Add coconut milk. Add shrimp, pees and spinach and cook until shrimp is pink. Adjust seasoning and enjoy!



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