Thai Coconut Curry Soup With Shrimp

READY IN: 40mins
YIELD: 6 Quarts




  • Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
  • In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
  • Add salt and pepper to taste and continue to saute.
  • Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
  • Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
  • Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
  • Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
  • Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
  • Can be garnished with cilantro if you like.