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Thai Coconut Curry Shrimp Soup

The Busy Baker
  • minutes
  • Serves 6

INGREDIENTS

20

Shrimp

1/2 cup

Carrots

1

Cilantro and lime, fresh

2 tbsp

Ginger

1

Lime, zest and juice of

1 cup

Mushrooms, fresh

1

Red bell pepper

1/2

Red onions

2 tbsp

Thai red curry paste

2 cups

Vegetable or chicken stock

2 tbsp

Fish sauce

1 tbsp

Honey

1 pinch

Salt and pepper

2 tsp

Olive oil

2

(standard size) cans full fat coconut milk

2 cups

Brocoli florets (in bite sized pieces)