Thai Coconut Shrimp Soup

This Thai Coconut Shrimp Soup is full of wonderful flavors and whips up so quickly! You’ll love this soup so much!

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic minced
• 4 teaspoons grated fresh ginger root
• 4 teaspoons minced lemongrass or lemongrass paste
• 1 teaspoon curry powder
• 1/2 teaspoon crushed red pepper flakes
• 4 cups vegetable broth
• 1 pound medium shrimp peeled and deveined

Thai Coconut Shrimp Soup

• 13 - 14 ounce can light coconut milk
• 2 cups Napa cabbage finely shredded
• sea salt to taste
• lime wedges for serving
• fresh cilantro or parsley for serving
• green onion sliced, for serving

Instructions

1. In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the broth. Increase the heat to medium-high bringing the broth to a light boil. 
2. Add the shrimp and reduce the heat to medium. Simmer for 3 minutes. Add the coconut milk and cabbage. 
3. Increase the heat just a bit and as soon as the soup comes to another very light simmer, remove it from the heat.
4. Season with salt to taste. Serve in bowls and top with a squeeze of lime and some cilantro or parsley, green onion and additional crushed red pepper if you'd like.

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