Ingredients for Thai Green Curry Shrimp Soup
- Large Shrimp
- 4 tablespoons green curry paste
- Straw Mushrooms
- 1 cup sliced carrots
- 1 cup trimmed green beans
- Chinese Cabbage
- 2 tablespoons tamarind paste
- Brown Sugar
- 2 tablespoons fish sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Green Curry Shrimp Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Green Curry Shrimp Soup
- In a large saucepan, simmer 1 pound of shrimp in 4 cups of water until cooked through and pink (about 1-2 minutes).
- Remove shrimp from stock and let cool slightly. Once cool, peel and devein the shrimp. Set aside.
- Reserve 4 cups of the shrimp stock. Discard any remaining stock.
- Heat the reserved 4 cups of shrimp stock in a large saucepan or pot over medium-high heat.
- Add 4 tablespoons of green curry paste and stir until fragrant (about 1 minute).
- Add 8 ounces of sliced mushrooms, 1 cup of sliced carrots, 1 cup of trimmed green beans, and 1 cup of shredded cabbage.
- Bring the mixture to a boil, then reduce heat to low and simmer for 8-10 minutes, or until vegetables are tender-crisp.
- Stir in 2 tablespoons of tamarind paste, 1 tablespoon of brown sugar, and 2 tablespoons of fish sauce. Taste and adjust seasoning as needed.
- Gently stir in the peeled shrimp.
- Simmer for another 2-3 minutes to heat the shrimp through.
- Serve the soup hot over a mound of cooked jasmine rice (approximately 1 cup of cooked rice per serving).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
26g
Fat
1g
Carbs
3g
