Thai Yellow Curry Soup with Shrimp Recipe for Two

Only this year have I tried red and yellow curry soups. Even though I don’t enjoy spicy food, I could adjust the soup to my level. I have fallen in love with this soup. The coconut milk is a welcome flavor profile, and the vegetables complement each other.

Thai Yellow Curry Soup with Shrimp

Darlene

Only this year have I tried red and yellow curry soups. Even though I don’t enjoy spicy food, I could adjust the soup to my level. I have fallen in love with this soup. The coconut milk is a welcome flavor profile, and the vegetables complement each other.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine Thai

Servings 2 People

Calories 470 kcal

Equipment

• Cutting board
• Knives
• Measuring cups and spoons
• Medium soup pot with lid

Ingredients

  

1x2x3x

• 6 oz. Cooked, peeled & deveined tail-off shrimp
• 2 Cup Russet potatoes , peeled and cut into 2-inch cubes (See Notes)
• 1 1/2 Cup Onion , sliced into 1/4-inch chunks
• 1 Cup Coconut milk
• 1 Cup Chicken or vegetable broth
• 1 Cup Red bell pepper , cut into 1/4-inch chunks
• 1/2 Cup Carrot , peeled and sliced 1/4-nch thick
• 1 Tbsp Neutral oil
• 1/2 Tbsp Fish sauce
• 1/2 Tbsp Sugar
• 2 tsp Minced garlic
• 1 tsp Yellow curry paste , or to taste (See Notes)
• 1/2 tsp Ground tumeric
• 1/2 tsp Cumin

Instructions

 

• To a medium-sized soup pot, add the oil, onions, and pepper. Using medium-high heat, cook for 5 minutes, stirring often.
• Add garlic and cook for 30 seconds.
• Add the chicken broth, coconut milk, turmeric, fish sauce, sugar, yellow curry, and cumin. Stir. Add the cubed potatoes and carrots, and cover the pot. Let it cook until potatoes are tender, about 15 minutes, stirring often.
• Reduce the heat to low and cook for 10 minutes. Add the shrimp and cook for 3 more minutes.
• Add more yellow curry if you want the soup to be spicier.

Notes

Yellow curry makes the soup taste wonderful and adds spicy flavor. I used 1 tsp of it and it was perfect for me, the wimp. My daughter-in-law, who loves spicy food, uses 2-3 tablespoons for her soup. Start small and add, and taste until just right for you.

If you prefer larger potato pieces, you will need to adjust the cooking time, making sure they are tender before moving forward

Serving suggestions and optional ingredients are not calculated as part of the nutritional facts.

Nutrition

Serving: 2 CupsCalories: 470kcalCarbohydrates: 45gProtein: 17gFat: 27gSaturated Fat: 19gCholesterol: 85mgSodium: 1450mgPotassium: 1150mgFiber: 6gSugar: 13gCalcium: 110mgIron: 5.5mg

Keyword Bell Pepper, Carrot, Onion, Potato, Shrimp, Soup, Thai

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