Healthy Coconut Curry Soup With Shrimp

I am all about the easy zoodle recipes right about now! And this green coconut curry soup recipe is perfect for any weeknight meal.

"I so love easy, healthy, tasty dishes like this – a great way to get in all the veggies!" SHASHI

– extra virgin olive oil – fresh ginger – sweet peppers – scallions – lime – sea salt to taste – green curry paste


Peel and thinly slice ginger. Chop the white and light green parts of the scallions into 1-inch pieces, save the dark green tops for garnish later.


Peel lime zest and save lime for garnish later. Chop the peppers (tops off first, discard the seeds in the middle), and slice into rings.


Over medium heat, add 2 Tbsp of the olive oil to a medium saucepan, and add the scallions, peppers, lime zest and ginger to the pot. Cook and stir often until veggies are golden, approx. 8 mins.


Depending on how spicy you want it, add 3-4 ounces of the green curry paste and stir veggies in it for 2-3 minutes.


Then, add 1 ½ cans of coconut milk and stir, taste your curry and see if you’d like to adjust either the amount of coconut milk or paste and you can add more of either to taste.


Meanwhile, prep zoodles and add to your serving bowls. Add shrimp, snap peas, and cilantro to the curry and cover the saucepan. Cook for approx. 2-3 minutes until shrimp is bright pink.


Get the full recipe here!

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Food by Mars