Best Lylas Curry Shrimp Coconut Soup Recipes

EASY THAI COCONUT CURRY SOUP WITH SHRIMP - LOW CARB

Steps:

• In a soup pan, add water, bouillon, coconut milk, curry paste, salt and brown sugar. Whisk to comibine and bring to a boil.
• Turn down the heat to a simmer and add the vegetables. Cook for a few minutes then add in the shrimp.
• Cook until the shrimp to pink and are cooked through. This should only take a few minutes.
• Take of the stove and add in the lime and use the cilantro leaves to garnish.

COCONUT CURRY SOUP WITH SHRIMP

Steps:

• Heat oil in a large soup pot over medium heat.
• Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
• Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
• Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
• Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
• Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

THE BEST THAI COCONUT SOUP

Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

LYLA'S CURRY SHRIMP COCONUT SOUP

Steps:

• Cover the bottom of a non-stick Dutch oven with a teaspoon regular Olive Oil and I use a pastry brush to distribute it over the bottom,
• once heated on Medium High, add chopped onions and celery stocks into the pan. Allow onions and celery to caramelized about 2 minutes and then stir in garlic.
• Add curry and stir to bloom the flavor (1 min.), then.
• immediately add in your thawed shrimp and drained sweet potatoes. Stir quickly around the Dutch oven for another 1 to 2 minutes.
• Add low sodium chicken broth and lite coconut milk, and then bring contents to a boil for approximately 10 minutes to barely soften sweet potatoes.
• Add the chopped peppers and broccoli slaw into the soup.
• Off the burner and add lime zest, ½ tsp dried cilantro (or approximately ¼ cup fresh chopped cilantro), chopped celery leaves, sea salt and the juice of the lime.
• Stir and let flavors blend for about 2 minutes before serving over rice or spinach leaves.
• You can top with Mango Salsa-Pico de Gallo (like Newman's Own Mango Salsa) and cracked pepper to enhance the taste.
• Add more veggies like broccoli slaw or onions and celery to make it a fuller soup.
• These veggies make a filling, but yummy low calorie soup whose flavors of curry, lime, coconut milk and shrimp meld nicely together.