Thai Coconut Curry Shrimp SoupPosted: March 28, 2016
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!
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!