Thai coconut soup with shrimp

Ingredients for 3 Servings

1 can coconut milk
1 pound shrimp
1 tbsp olive oil
1 tbsp curry paste
1 zucchini, quartered and sliced
1 quart vegetable broth
1 tbsp grated ginger
1 lime
salt/pepper

25 min · Easy

Directions

1. Heat oil in a soup pot over medium heat

2. Add the curry paste and ginger, cook for 1 minute while stirring

3. Pour broth in, simmer for 5 minutes

4. Add coconut milk and zucchini. Reduce to simmer and cook for 5 minutes

5. Saute the shrimp while the soup simmers

6. Add lime juice to the soup. Season with salt and pepper, then serve

main courses March 05, 2017 21:25