I could make a long list of things that I love about fall. Apple picking, carving pumpkins, French vanilla pumpkin candles, halloween candy, the changing colors of the leaves and football. These crisp fall days are also perfect for homebodies (like me) who enjoy curling up by a fire and/or making soup. (Pure heaven would be a fireplace in my kitchen. But maybe I’m asking for too much….).
Soups are fun to make, some take time. Some need to simmer for hours. But this one, it comes together pretty quickly.
I’m calling this a soup, but maybe it’s really just a curry.
A Thai curry. It’s thin, like a soup, and contains coconut milk, like a Thai curry. So, just for fun, I will call it a “curry soup.”
It’s full of vegetables, I would even go so far as to say that it’s healthy. (I used 4+ cups of a mixed bag of frozen vegetables.) The coconut milk makes it light and adds a bit of sweetness. But add in more red pepper flakes if you want the heat. The shrimp and the veggies are great, but the best part of this soup is the broth. I could drink it. Even though I’m sure a coconut curry smoothie doesn’t sound appealing…..
I made it a complete meal by serving the “curry soup” over rice. But ramen noodles would be just as nice. (See how I made a rhyme right there?!)
Thai Coconut Curry Shrimp Soup
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic minced
- sprinkle of ground ginger
- 2 teaspoon2 curry powder
- 1/4 teaspoon crushed red pepper flakes
- 4 cups vegetable broth (or chicken broth if you prefer)
- 1 pound medium shrimp peeled, deveined and rinsed
- 13.5 ounce can light coconut milk
- 4+ cups frozen mixed vegetables
- sea salt to taste
- sautéed mushrooms, optional
- rice, ramen or noodles
Instructions
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In a large pot over medium heat, add the olive oil, garlic and a sprinkle of ginger. Give it a stir, making sure the garlic doesn’t burn, then add the curry powder, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and mixed vegetables. Cook for 15 minutes, or until vegetables are tender. Feel free to add in some sautéed mushrooms, if you like.
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Season with salt to taste.
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Serve in bowls with rice or noodles and top additional crushed red pepper, if you’d like more heat.
*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.
Recipe found and adapted from www.tasteloveandnourish.com.
