Thai Shrimp & Coconut Soup

thai shrimp coconut soup
  • 4Servings


  • 1 tablespoon plus 1 1/2 tsp. Thai green curry paste
  • 1 1/2 cups chicken stock
  • 1 can (13.5 oz.) unsweetened light coconut milk
  • 1 tablespoon finely chopped fresh ginger
  • 2 cups Green Pilaf
  • 1 cup cubed Roasted Squash
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
  • 1/4 cup torn freshbasil


In a large saucepan, cook the curry paste over medium-high, stirring, until fragrant, about 1 minute. Add the stock, coconut milk and ginger; bring to a boil. Stir in the pilaf and squash; simmer until heated through, about 10 minutes. Add the shrimp and lime juice and simmer until the shrimp is opaque in the center, 4 to 5 minutes. Season the soup with salt and pepper. Top with the basil.