If you know me, I am a soup fanatic. Spring, Summer, Fall and Winter… I eat it all year round. But I am sure we are all extremely over the traditional chicken noodle soup, yes with a soda on the side. So I took it upon myself to combine my two favorite loves, Thai and soup… thus this Coconut Thai Soup was born


1 pound medium shrimp, peeled & deveined

1 yellow onion, diced

1 red pepper, diced

1 stalk fresh lemongrass

1 tablespoon fresh ginger, chopped

1 tablespoon fresh garlic, chopped

1 15 oz. can organic coconut milk

1 15 oz. can vegetable broth

1 tablespoons Thai Red Curry Paste

1 teaspoon fish sauce

1 teaspoon toasted sesame oil

Sea salt, to taste

Freshly ground pepper, to taste

Fresh cilantro, coarsely chopped

1 tablespoon lime juice, freshly squeezed


Stew Pot or Dutch Oven


In large stew pot or dutch oven over medium, add red pepper and onion. Sprinkle with salt and pepper to help sweat out the veggies. Cook down until onions are translucent and peppers soften. Add the fresh ginger, garlic, and lemongrass and cook until fragrant. Combine red curry paste with vegetable and cook for about 2-3 minutes. Add coconut milk and vegetable broth. Bring all ingredients to a broil and reduce to a simmer. Toss in shrimp and cook until cooked thoroughly, about 4-5 minutes. Finish the dish off with fish sauce, lime juice and fresh cilantro.

This dish is best served over rice and garnished with cilantro.