How to make it

  • In a pot add the chicken stock, lemon grass, ginger, garlic.
  • Bring to a boil and then remove from heat and cover.
  • After 15 minutes strain out vegetables and return the stock to the pot.
  • Add the coconut milk, curry paste, fish sauce, brown sugar to the stock
  • Bring to a boil and reduce to med low.
  • Add the red bell peppers, bok choy, mushrooms. and egg plant
  • Cook for 5 minutes
  • Add the shrimp and continue to cook until the shrimp is done (3-4 minutes)
  • Remove from heat - stir in the lime juice.
  • Ladle into 4 bowls.
  • Add several basil leaves and some green onions
  • Serve immediately
  • Variations
  • Add or substitute salmon cut into 1" pieces
  • Spinach or chard can be used instead of bok choy
  • Add a mound of cooked rice or rice noodles in the bowl before ladling the soup.

Reviews & Comments 4

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  • NPMarie 7 years ago
    NadineM's IMI review:)
    Shrimp Coconut Curry Soup
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    " It was excellent "
    NadineM ate it and said...
    Nov 30/15 Wow what a great recipe but you do have to be careful as you are doing it. The ingredient list does not fully line up with the instructions so it would be easy to miss one. I could not find Asian egg plant so I used part of a Baby Egg plant I found in the store. Only used about half and cut it into 1/8ths. Will be making again.

    Shrimp Coconut Curry Soup
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  • elgourmand 13 years ago
    A very, very nice flavor combo. A dish made for theh tropics. This will be great with fresh, very rich coconut cream. Grazie. RJ
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  • kristopher 13 years ago
    Wonderful recipe. Coconut + Shrimp + Curry = something I want to try. This was featured on the homepage today too!
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  • valinkenmore 13 years ago
    Sounds great!
    Was this review helpful? Yes Flag

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