(68 votes, average: 3.19 out of 5)
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A not-too spicy Thai curry soup that is full of fresh veggies, mild curry, and delicious shrimp. Ready in under 30 minutes, it’s both quick and nutritious.
Note: One teaspoon of yellow curry powder will be very mild, two teaspoons is mild. If you like things extra spicy, look for a hot variety or red curry paste.
Ingredients
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Preparation
In a large pot, heat oil over medium-high heat. Add Little potatoes, onion, pepper, and carrot and cook for 5 to 6 minutes, until vegetables are crisp-tender.
Add garlic, ginger, curry powder and salt. Stir and cook one minute.
Add broth and coconut milk and bring to a simmer. Cook and stir until vegetables are tender, about 4 to 5 minutes.
Stir in the shrimp and cook 3 to 4 minutes, just until pink and the flesh is nearly opaque.
Garnish with cilantro, green onions and lime wedges as desired and serve.