Thai Shrimp Soup
- Serves 4
- Prep time 15 minutes
- Cook time 6 hours on low and 12 minutes on high (slow-cooker)
Nutrition facts
Per serving: calories 358, protein 18 g, fat 16 g, carbohydrates 37 g, fibre 4 g, iron 2 mg, calcium 102 mg, sodium 1,334 mg
Thai Shrimp Soup
Ingredients
- 1 can of coconut milk (398 ml)
- 500 ml (2 cups) vegetable stock (low sodium)
- 30 ml (2 tbsp) red curry paste
- 15 ml (1 tbsp) ginger, minced
- 15 ml (1 tbsp) garlic, minced
- 15 ml (1 tbsp) brown sugar
- 10 ml (2 tsp) fish sauce
- 1 onion, chopped
- 2 carrots, peeled and cut into rounds
- 1 red pepper, diced
- Pepper to taste
- 1 bag (340 g) medium shrimp (31/40 count), raw and peeled
- 1/2 package (250 g) rice vermicelli
- 30 ml (2 tbsp) cilantro leaves
Steps
- In the slow cooker, mix the coconut milk with the stock, curry paste, ginger, garlic, brown sugar and fish sauce.
- Add the onion, carrots and pepper. Season with pepper and stir.
- Cover and cook on low for 6 to 7 hours.
- Add the shrimp and rice vermicelli to the slow cooker. Stir. Cover and cook on high for 12 to 20 minutes, until the vermicelli is al dente.
- Garnish with cilantro when ready to serve.
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