Today we’re sharing with you an insanely delicious curry inspired recipe from a fellow real food blogger and Instagram friend!
If you’re a curry fanatic like we are, you’re going to LOVE this recipe!
Meet Real Food with Dana!
Hey guys! Dana from Real Food with Dana here, and I’m pumped to be joining you on Jessica & Stacie’s blog today! If you’ve never met me before, let’s be friends. Not the totally creepy internet kind. Stacie and I met through the internet (well, Instagram) this past summer and we’re not creepy! I feel like if blogs could be related like family, ours would be. We both share a love for healthy, delicious recipes and teaching people how to live healthier happier lives. But most importantly for today…I want to let you guys in on a little part of that world: FOOD. And we’re talking not just regular ol’ food here, but really freaking delicious food. The kind that makes you feel amazing not only because it tastes insanely good, but because it’s chock full of real, whole ingredients that won’t make your insides feel like they want to implode if you have a gluten intolerance, other food sensitivities, or celiac disease like moi. That’s the whole reason I started Real Food with Dana in the first place: I wanted to prove to people that despite all these food allergies and health issues I had, I wasn’t going to let that stop me from cooking, eating, and showing other people how to cook taste-bud-gasmic (read: amazing) food. Sound good?
Okay. Let’s get to the Coconut Red Curry Shrimp Soup recipe already.
The inspiration for this Coconut Red Curry Shrimp Soup recipe came from one of the best restaurants in my town.
My best friends and I have been going there since we were little freshies in high school (so…more than 10 years now. nice.) We don’t actually go that often, maybe a few times a year, BUT. I have to be honest…I’ve ordered the exact same dish every single time I’ve gone. It’s a little insane. But this Coconut Red Curry Shrimp Soup is literally THAT. GOOD.
And then, a few years ago, disaster struck. In the form of me asking for the gluten-free menu. When I found out…the soup was NOT GLUTEN FREE. Let me explain the next chain of events as calmly as possible (as I appeared to the outside world, but my brain was about to explode). I asked the server what made the dish non-gluten free (or glutened, if you will), and she couldn’t really answer. So I’m guessing it’s the pesky soy sauce in there (even though they do serve GF soy sauce at the restaurant). Then, the rational side of my brain was like, “well…you haven’t really been feeling too great after you’ve eaten this dish, sometimes for a couple of days afterward, and you just didn’t want to admit it to yourself.” And the emotional side was all “NOOOOOOO WHY IS THIS HAPPENING TO ME I WANT TO CURL UP IN A BALL AND HIDE UNDER THE TABLE.” The struggle was SO real, you guys.
When I got home that night, I decided I was on a MISSION to recreate that soup so I could have it at home, no insides squirming around or feeling sick for days afterward necessary.
And I got it you guys, I got it. It only took me a few years to nail it. And now I’m sharing my Coconut Red Curry Shrimp Soup recipe with you!! Not to toot my own horn or anything here (okay, maybe just a little), but this soup is ON. POINT. It’s pretty too, right?! And oh. so. delicious. I can’t even, as the kids say these days. Hope you enjoy!
Are you ready to give this delicious Coconut Red Curry Shrimp Soup recipe a try? We sure are!
- ½ lb raw shrimp, peeled
- 2 Tbsp coconut oil, divided
- ½ medium onion, diced
- 1 small head broccoli, chopped into florets
- 2 tsp minced garlic
- 2 tsp minced ginger
- 5 Tbsp Thai red curry paste*
- 1 ½ cups chicken broth** (set aside ¼ cup)
- 2 cans (13.5oz) full-fat coconut milk
- 1 Tbsp fish sauce
- 2 tsp lemongrass
- 1 red pepper, de-seeded and sliced thin
- ½ tsp sea salt + additional, to taste
- fresh ground black pepper, to taste
- If you’d like to serve the dish with Easy Oven-Roasted Cauliflower Rice, do that first. Prepare the cauliflower riceand pop it in the oven before you start on the soup. This soup is super quick to come together – make sure you have all your ingredients measured out, chopped and diced before you start, because it goes quickly!
- Combine the coconut milk, 1 ¼ cups of the broth, fish sauce, and lemongrass in a small bowl. Whisk until any lumps in the coconut milk are broken up. Set aside.
- Head a medium/large soup pot with 1 Tbsp coconut oil. Once the pan is hot, carefully add the shrimp, then cook for about 1-2 minutes on each side (depending on their size), until the outsides are seared and pink but the inside isn’t completely cooked through yet. Remove the shrimp from the pan and set aside.
- In the same soup pan, heat the second Tbsp coconut oil and add in the onions, ginger and garlic, plus a small pinch of salt. Sauté over medium heat for about 5 minutes until the onions start to become translucent. Stir every minute or so, so the onions don’t burn.
- While the onions are cooking, steam the broccoli. I like to do this in the microwave so it’s super quick. Put the broccoli in a microwave-safe dish with about ¼ cup of your broth, put a top on it, and set the microwave for 5 minutes. Allow the dish to cool while you’re making the rest of the soup.
- After the onions are translucent (about 5-6 minutes), stir in the curry paste for about 30 seconds, then whisk in the mixture of coconut milk, broth, lemongrass, fish sauce, and ½ tsp sea salt, until well combined. Turn the heat to medium low and cook for about 5 minutes, then add in the red peppers and broccoli and turn the heat down to a simmer. Cook an additional 5 minutes.
- Taste to adjust salt and pepper. Finally, add the shrimp in just to warm them before you’re ready to serve.
- The cauliflower rice should be finished cooking in the oven, and lightly toasted by this point. Pull it out of the oven, and assemble your soup bowls: Ladle the curry soup with broccoli and peppers into each bowl, and scoop a bunch of cauliflower rice smack dab in the middle of the soup. Garnish each bowl with chopped cilantro, scallions, and a slice of lime (to be squeezed over the whole thing)!
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*Sometimes, I like it a little more spicy so I’ll add in an extra Tbsp of the curry paste!
**If you have it, you can substitute shrimp or seafood stock. Chicken broth is what I had on hand, so that’s what I used! You can also substitute another meat for the shrimp, just adjust the cooking time accordingly. My favorite substitute is leftover chicken thighs or pulled pork!
- Serving Size: 1/4 of recipe
- Calories: 484
- Fat: 38 g
- (Sat Fat: 32 g)
- Sodium: 1,280 mg
- Carbohydrate: 21 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 13 g
We’d love to know! What are your favorite curry dishes?
Dana Monsees is an Integrative Health Coach and the founder of Real Food with Dana, a food blog where she shares paleo-inspired recipes and nutrition tips with a side of sarcasm and Mean Girls quotes. As a health coach, Dana is dedicated to helping women discover health and happiness in their own skin with nourishing food and sustainable lifestyle changes. She is currently pursuing a Masters degree in Nutrition, working as a swim coach, training her new Brittany Spaniel puppy, Bella, and healing her own health challenges with real food and a paleo lifestyle, one delicious meal at a time.
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