Curried Shrimp and Vegetable soup

This is a very warming soup so it's perfect for those cold fall or winter days or if you have the sniffles. It will definitely perk you up!

You're the boss as to how spicy you want it to be!

Serves 4-6 people


2 tbsp oil

1 clove garlic, crushed

2 tbsp fresh ginger, grated

2 tbsp red Thai curry paste

1 medium sweet potato, peeled and chopped

4 small baby bok choy or 2 large, chopped. Divide the stems from the leaves

4 cups chicken stock

1 can coconut milk

1/2 tbsp fish sauce

1/2 tbsp brown sugar

2 cups shrimp

rice noodles, enough for 4-6 people

lime wedges

1/4 cup chopped cilantro

1/4 cup red onion, sliced


Heat oil in large saucepan. Add the garlic, ginger and red Thai curry paste. Stir for two to three minutes on medium - low heat.

Add the sweet potato, bok choy stalks and chicken stock and bring to a boil. Cover and lower the heat and simmer for five to seven minutes or until the sweet potato is tender.

Add the coconut milk, fish sauce and brown sugar and stir until coconut is dissolved and the liquid comes to a simmer.

Add the shrimp and bok choy leaves. Cover and turn off the heat and let sit for 10 minutes making sure that the shrimp is pink and cooked through.

In the meantime, cook the rice noodles as per package instructions

Divide the cooked rice noodles evenly into large soup bowls. Top each bowl with the curried shrimp and vegetable soup. Garnish each soup bowl with a lime wedge, red onion, chopped cilantro and a drizzle of sriracha, optional.


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