• Emily Tyler

Coconut Curry Shrimp Soup


This soup is all from my pantry shelves and freezer - it will come together in about 15 minutes and so packed with flavor. A fabulous weeknight treat.


Serves 4

1/2 cup frozen chopped onions

1 tablespoon oil

12 ounces frozen shrimp - cleaned and deveined

1 1/2 cups frozen corn

1 1/2 cups frozen baby peas

1-2 tablespoons red curry paste (depending on heat)

1 can full fat coconut milk

3-4 teaspoons of "Better Than Bouillon" with 3-4 cups water (or 3-4 cups chicken stock)

1 tablespoon honey

1 tablespoon lime juice plus wedges for serving

Basil, parsley and or cilantro, torn into pieces

Salt and black pepper to taste


  • In a heavy stock pot heat the oil and add the onions, saute until lightly browned

  • Add the coconut milk, curry paste, bouillon and water (or stock)

  • Bring to a simmer and add the shrimp, peas and corn

  • Simmer just long enough for the shrimp to cook and the vegetables to be heated through (5-6 minutes)

  • Remove from the heat and add the honey, lime juice, herbs and salt and pepper to taste

  • Serve with lime wedges


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