Description

Some meals feel like a tropical escape, and this coconut curry shrimp soup is exactly that! 🌴 Creamy, fragrant, and packed with bold Thai flavors, it’s the perfect low-carb, gluten-free, and keto-friendly dish for a cozy night in. Best part? It’s ready in just 20 minutes! Who’s ready to dive into a bowl of pure comfort? 🍜✨

Ingredients

✔️ 2 cups (400ml) coconut milk
✔️ ½ zucchini, chopped
✔️ 6oz (170g) shrimp, peeled & deveined
✔️ 5 lime leaves or lemongrass
✔️ 1 ½ tsp red curry paste
✔️ Handful of fresh cilantro, chopped

Instructions

1️⃣ In a pot over medium-high heat, stir (or whisk) the coconut milk and curry paste until smooth—about 3-4 minutes.
2️⃣ Add shrimp and lime leaves (or lemongrass). Cook until shrimp turns pink.
3️⃣ Stir in zucchini, then turn off the heat.
4️⃣ Remove lime leaves and serve, topped with fresh cilantro.

Notes

💡 Serve as is for a light meal or pair with cauliflower rice for extra heartiness! Who’s making this tonight? 😍