Visit the network of Pratico-Pratiques sites
Home | Recipes | Main course | Fish/seafood | Thai Shrimp Soup
Thai Shrimp Soup

Thai Shrimp Soup

  • Serves 4
  • Prep time 15 minutes
  • Cook time 6 hours on low and 12 minutes on high (slow-cooker)

Nutrition facts

Per serving: calories 358, protein 18 g, fat 16 g, carbohydrates 37 g, fibre 4 g, iron 2 mg, calcium 102 mg, sodium 1,334 mg

Ingredients

  • 1 can of coconut milk (398 ml)
  • 500 ml (2 cups) vegetable stock (low sodium)
  • 30 ml (2 tbsp) red curry paste
  • 15 ml (1 tbsp) ginger, minced
  • 15 ml (1 tbsp) garlic, minced
  • 15 ml (1 tbsp) brown sugar
  • 10 ml (2 tsp) fish sauce
  • 1 onion, chopped
  • 2 carrots, peeled and cut into rounds
  • 1 red pepper, diced
  • Pepper to taste
  • 1 bag (340 g) medium shrimp (31/40 count), raw and peeled
  • 1/2 package (250 g) rice vermicelli
  • 30 ml (2 tbsp) cilantro leaves

Steps

  1. In the slow cooker, mix the coconut milk with the stock, curry paste, ginger, garlic, brown sugar and fish sauce.
  2. Add the onion, carrots and pepper. Season with pepper and stir.
  3. Cover and cook on low for 6 to 7 hours.
  4. Add the shrimp and rice vermicelli to the slow cooker. Stir. Cover and cook on high for 12 to 20 minutes, until the vermicelli is al dente.
  5. Garnish with cilantro when ready to serve.


You may also like

Leave a comment

Your email address will not be published. Required fields are marked *