Shrimp Curry Soup

One of my favorite, fast soups for a quick dinner.

30 minutes on stove top


1 package of shrimp, peeled and thawed 3 carrots, chopped 3 Celery sticks, chopped 8oz of Cremini mushrooms, sliced 1 onion chopped 1 Bag of baby spinach 3 cloves of crushed garlic 1 can Coconut Milk 2.5 cups of low sodium Vegetable stock 2 Tbsp Red Curry Paste


Heat evoo in Dutch pot and add all veggies except spinach. Cook for 6 minutes on med high, stirring often. Add garlic and cook another 5 minutes. Add in shrimp and stir throughly. Cook another 5 minutes. Add in can of coconut milk and vegetable stock. Stir till mixed. Add in curry paste and let heat on Medium till it starts to bubble. Add in spinach and cook till wilted. Enjoy. To save time cut veggies the day before. You can also use cooked chicken instead of shrimp.

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