Thai Coconut Curry & Shrimp Soup

Name: Thai Coconut Curry & Shrimp Soup
Yield: 4 servings
Ingredients: 600 g Raw peeled untreated shrimp; no brine; 400 g Mushrooms; 200 g Red bell pepper; 24 g Fresh ginger; 16 g Tender inner lemongrass, minced; 12 g Fresh garlic; 400 mL Light canned coconut milk; 800 mL No-salt-added broth; model 35 mg sodium / 240 mL; 4 g Salt-free smoked paprika; 2 g Salt-free ground cumin; 60 g Lime juice; 16 g Fresh cilantro

By Tyler Bloomingdale · Built to Prep

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Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

270.6calories

36.0g protein

14.3g carbs

8.8g fat

Sodium: 240 mg / estimated

1 of 4 equal portions. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

600 g Raw peeled untreated shrimp; no brine
400 g Mushrooms
200 g Red bell pepper
24 g Fresh ginger
16 g Tender inner lemongrass, minced
12 g Fresh garlic
400 mL Light canned coconut milk
800 mL No-salt-added broth; model 35 mg sodium / 240 mL
4 g Salt-free smoked paprika
2 g Salt-free ground cumin
60 g Lime juice
16 g Fresh cilantro

Cooking instructions

Use fresh ginger, garlic, finely minced tender lemongrass, paprika and cumin as a salt-free red curry-inspired aromatic base; this is not a traditional curry paste. Simmer these with broth, mushrooms and pepper 8-10 minutes. Stir in light coconut milk and return to a gentle simmer. Add untreated peeled shrimp and cook 3-5 minutes until opaque and firm, checking 145 F in the largest shrimp. Finish off heat with lime and cilantro. Divide finished weight equally into four portions. No fish sauce or salty curry paste is included in the calculation.

Meal-prep storage

Refrigerate promptly within 2 hours at 40 F or below; use within 3-4 days. Freeze individual portions up to 2 months for best quality. Thaw in the refrigerator. Dairy mixtures may separate; stir after thawing. Reheat hot soup and cooked egg dishes to 165 F; do not repeatedly reheat the full batch.

Ingredient and allergy checks

Listed allergens: Shellfish. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

New development recipe; kitchen texture/yield and exact labels need testing.

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