Easy Thai Shrimp Soup

 

I’ve been ultra lazy lately. Aside from my burst of energy last Monday when I went all out and did a full meal prep (as evidenced onthe 'gram),I’ve been majorly slacking on any sort of meal planning or preparation (which is why I posted this all-purpose chicken recipe – it’s a MUST if you can’t find the time to do a full prep).

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Speaking of lazy – I’m OBSESSED with these gluten-free chicken nuggets OMGGGGGGG. I get them from Costco – you have got to check them out. They’re in “Frozen” shapes because they’re for children, of course. I dip them in Herby Yogurt Ranch Dip and I feel so healthy because they’re gluten free – HA.

OK so back to my extreme laziness - I’ve been finding myself turning to super duper easy recipes that only require a few ingredients. And a few weeks ago I posted NA’s Slow Cooker Thai Chicken recipe on Facebook – which has become one of NA’s top recipes pretty quickly – and so many of you messaged me to tell you made it and were obsessed with it.

Duh. I told you.

It only has a few ingredients (basically chicken, coconut milk, chicken broth, red peppers, lime – those are the main players) and since I pretty much always have these in my house, I decided to whip up a batch but PLOT TWIST – I needed lunch in 10 minutes, not 10 hours.

Thai soup done in 20.

So I made soup. With frozen shrimp. And this is it – Easy Thai Shrimp Soup done in 20 minutes.

Thai food. Done in 20.

If I lived in Thailand I would probably gain 400 lbs. Not because Thai food is unhealthy – it’s definitely one of my fav healthy options when I go out to eat – but because I don’t think I would be able to stop eating?

Coconut. Lime. Ginger. Lemongrass. Mint. Cilantro. Anything with curry.

I could live off of these flavors for sure.

thai food = bae

We’re keeping it simple, though. No wild and crazy ingredients. So if Thai food intimidates you, let this Thai soup pop your Thai cooking cherry (yikes). It takes literally zero skill and you probably have the ingredients already (maybe not the frozen shrimp, but you should! – it’ on my list of foods to always have on hand for quick, healthy dinners.)

Also – the rice noodles were an afterthought and not necessary – you could double up on broccoli and/or red pepper to replace it. I've just been really into rice noodles lately.

Easy Thai Shrimp Soup

Author: Megan Kober, RDN, LD

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

Rich, but light, but rich. Fresh, easy summer soup with a Thai twist.

Ingredients

  • 1 Tbsp coconut oil

  • 1 red pepper, thinly sliced

  • 2 cloves garlic, minced

  • 1 lb frozen shrimp, thawed

  • 1 can full-fat coconut milk

  • 4 c chicken broth

  • 4 oz rice noodles

  • 2 c frozen broccoli

  • 2 limes

  • Optional: chopped cilantro, a few dashes of fish sauce

Instructions

  1. Heat a soup pot over medium-high heat, add coconut oil.

  2. Add red peppers, saute until soft. Then add garlic and saute for 30 seconds.

  3. Add shrimp and stir for another 30 seconds.

  4. Add coconut milk and broth and bring to a boil. (careful - coconut milk boils over easily)

  5. Add rice noodles and broccoli and simmer until noodles are done.

  6. Add the juice of 2 limes, fish sauce (if you have it) and top with chopped cilantro.

Fat: 20

Carbohydrates: 20

Sugar: 3

Fiber: 3

Protein: 27

Notes: The fish sauce and cilantro are totally optional - if you don't already have it, don't use it.

Rice noodles are also optional if you want to keep it lower in carbs. You can always double up on broccoli or peppers.