Spicy Thai Shrimp Soup

Cocoshrimp

This is a really good, healthy broth soup that is also very filling with the shrimp and  a lot of healthy vegetables. The broth I use as a base isn’t exactly low-sodium but one option is to mix half broth/half water. You can vary the spice with the amount of red pepper flakes you use or if you’re like me and love it spicy, try chopping a small thai chile or a regular green jalapeno and adding that in lieu of the red pepper flakes. For the shrimp, I really like Publix’s frozen shrimp – they are already peeled with tail on (retains flavor), much more convenient than fresh, and you can thaw the day ahead in the refrigerator.

  • 14 large shrimp, peeled tail on
  • 1 cup baby bella mushrooms, washed and whole
  • 1/2 head cabbage, shredded
  • 1 box College Inn Culinary Broth in Thai Coconut Curry
  • 1/2 red onion, sliced thin
  • grape tomatoes & cilantro for garnish
  • red pepper flakes
  • black pepper
  1. Pour broth into large pot on stove, medium heat (the broth here is key, if you can’t find this brand you can use veg or chicken and add curry powder to taste & one cup coconut milk but the pre-seasoned broth is fabulous & makes this recipe oh so easy)
  2. Add cabbage, mushrooms, onion
  3. Add black pepper to taste  and 1/2 to 1 tbsp red pepper flakes or fresh chile/jalapeno
  4. Stir and simmer for about 20 minutes until veggies are soft and broth is hot
  5. Add shrimp and simmer until pink, about 3 minutes
  6. Serve immediately with chopped cilantro and tomatoes
  7. For dessert, try coconut sorbet and fresh fruit
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