Shrimp, Chard, Coconut Curry Soup
Happy Sunday, Soupers! Ever get so engrossed in a movie, that forget what you’re supposed to be doing? In my case, it was cooking! 😂 Well, fall’s officially here — yay! and because I got a late start, I needed something light that wouldn’t interfere with dinner. We found it in our first attempt at a shrimp, coconut milk curry soup with chard! We added the milk too early, so careful. Enjoy!
Ingredients
1 tbsp sesame oil
1 can coconut milk
1 lb shrimp
1 bunch chard chopped
2 tablespoon coconut butter
1 clove of garlic
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon Thai chili paste
1 cup sliced mushrooms
1/8 teaspoon turmeric
1 tablespoon lime juice
1 stalk lemongrass, cut into pieces
3 teaspoon ginger
2 qt low sodium fish stock
1/4 cup fresh basil leaves
1/4 cup fresh cilantro
Carolyn Moncel
Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.
- Broth
- Fall
- Champignon
- Globalicious
- Internationale
- Lunch
- Medium
- Pescatarien
- Épices
- Fine
- Légumes
- Blanche
- Prep 25min
- Cook30min
- Meal Time Lunch
- Serves 4
Instructions
1. In a large pot over medium heat, warm the sesame oil. Add garlic, mushrooms, lemongrass, and 1/2 tsp salt and cook until softened, about 5 minutes.
2. Stir in the shrimp, chard, ginger, turmeric, chili paste, and fish stock. Add in sugar, fish sauce and lime juice.
3. Add in coconut milk and butter. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes (uncovered). Discard lemongrass.
4. Garnish servings with basil and cilantro.
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