Coconut, Curry and Shrimp Soup

35 4 servings, 2 cups (500 mL) each
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4 servings, 2 cups (500 mL) each

This creamy simple soup is the perfect dish to serve on a busy weeknight. The Italian zesty lime dressing is the perfect complement to the irresistible flavours of coconut milk, curry paste, baby bok choy and tender shrimp. Why wait? Try this satisfying soup tonight!

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What You Need

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Make It

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  • Soak vermicelli as directed on package.
  • Heat dressing in large saucepan on medium heat. Add onions, peppers and curry paste; stir. Cook 5 min., stirring occasionally. Stir in broth and water. Bring to boil; simmer, partially covered, on medium-low heat 15 min., stirring occasionally.
  • Add bok choy and coconut milk; stir. Cook on medium heat 2 min. Add shrimp; cook 3 to 4 min. or until shrimp turn pink, stirring occasionally.
  • Drain vermicelli. Serve topped with shrimp mixture.

Special Extra

Garnish with 1 tsp. thinly sliced Thai red chiles and 1/4 cup chopped fresh cilantro before serving.

How to Store the Leftover Coconut Milk

Pour leftover coconut milk into freezer container; freeze up to 3 months. Thaw in refrigerator before using as desired.


  • 4 servings, 2 cups (500 mL) each

Nutritional Information

Serving Size 4 servings, 2 cups (500 mL) each
Calories 380
% Daily Value
Total fat 17g
Saturated fat 12g
Cholesterol 180mg
Sodium 1360mg
Carbohydrate 31g
Dietary fibre 2g
Sugars 5g
Protein 28g
Vitamin A 45 %DV
Vitamin C 70 %DV
Calcium 15 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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