Ginger. Garlic. Green curry. Shrimp. Coconut milk. Carrots. Zucchini.
I don’t think you can go wrong when you combine these ingredients! This spicy, creamy, veggie-filled soup is hearty, delicious, and soul-soothing. This recipe was inspired by Cookie and Kate’s Thai green curry, with a few variations. The addition of shrimp makes this even more filling, and carrots and zucchini lend well to adding an extra sweetness.
The beauty of this recipe is you can tweak it any which way you want, in terms of protein, veggies, carb source, and level of soupiness.
A few examples?
- Try with baked tofu or chicken
- Substitute asparagus or broccoli
- Try basmati rice or quinoa as the base
- Want even more veggies and less carb impact? Try riced cauliflower instead of brown rice.
- Reduce the coconut milk and make it a stew
Let me know if you try any variations!
spotlight on ginger
Ginger is one of my main babes. So many benefits. So much flavor. So much YUM. Ginger is naturally a root, but you may have seen it more often as the powdered variety. Both versions reap similar health benefits, so if fresh ginger is not available to you, powdered can do the job. Personally, I think the taste of fresh ginger is much more appealing and powerful, but I am a self-proclaimed ginger freak and can eat a whole lot of it.
Some ginger benefits:
- nausea relief (helpful for you pregnant mamas, or perhaps those of you with a bad hangover)
- digestive aid: ginger can help move food from your stomach into the small intestine, relieving indigestion
- effective pain-killer: can help with menstrual cramps + osteoarthritis pain
- protects the liver and helps with the liver’s natural detoxification process
- reduces inflammation in the body
- may have anti-cancer effects (gastrointestinal cancer; pancreatic cancer; breast cancer)
- can help you to not get sick! It has antimicrobial, antibacterial, and antiviral effects.
- may reduce cardiovascular disease risk factors
Moral of the story: if you like ginger, go crazy and put as much of it as you’d like in this recipe, or any other! If you don’t like ginger, try the powdered or even pickled ginger (like the kind you get at sushi restaurants) due to their milder nature.
Anyways, back to the recipe!
[lt_recipe name=”Thai Green Coconut Curry with Shrimp” servings=”4″ prep_time=”20M” cook_time=”30M” total_time=”50M” difficulty=”Easy peasy ” summary=”Vibrant, spicy, coconutty Thai soup with green curry, veggies and shrimp to warm you up from the inside out!” print=”yes” image=”https://www.veggiesthenwine.com/wp-content/uploads/2018/01/IMG_6442-262×300.jpg” ingredients=”1/2 lb carrots, cut into coins;1 large or 2 medium zucchini, diced;1/2 large or 1 small yellow onion, diced;Fresh ginger root (about 2 inch knob), minced;4 garlic cloves, minced;4 oz green curry paste (I used Thai Kitchen);1- 13.5 oz can full-fat canned coconut milk;2 cups cooked brown rice* ;1/4 cup fresh cilantro ;2 tsp rice vinegar;2 tsp sesame oil ;Juice from 1 lime ;4 shrimp per person, fresh or thawed, deveined, de-shelled;1 Tbsp extra-virgin olive oil ;1/2 Tbsp butter ;1 tsp curry powder;Salt + pepper” ]Heat EVOO in large pot. ;Once hot, add ginger, garlic, and onion and saute for 5 minutes, or until onion is translucent. ;Add carrots and zucchini for another 5 minutes. ;Add green curry paste to veggies and stir well until coated on all veggies. ;Add coconut milk, rice vinegar, sesame oil, and lime juice. ;Heat up a pan on a separate burner for the shrimp.;Cover and cook the soup for approximately 15 minutes, until carrots are fork-tender. ;Meanwhile, add butter to the shrimp pan and let heat up. ;Add shrimp and season with curry powder, salt and pepper on both sides. ;Cook shrimp 2-3 minutes per side. Don’t overcook as they will keep cooking once in the soup. ;In a bowl, add a scoop of brown rice at the bottom and serve the soup over the rice. Add cilantro and shrimp![/lt_recipe]
A note on the brown rice: I almost always use frozen, pre-cooked brown rice (I like the Trader Joe’s brand). If you like to cook your own, or have 45 minutes of spare time, by all means, do it! But if you’re feeling lazy like me, get the pre-cooked one that you only have to microwave for 3 minutes 🙂
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