Slow Cooker Curry Coconut Shrimp Soup Slow Cooker Curry Coconut Shrimp Soup

Slow Cooker Curry Coconut Shrimp Soup Image by: Ronald Tsang

You can thaw and peel the shrimp while the soup is cooking, but to quickly get dinner on the table after work, prep the shrimp the night before. That way, you'll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.

  • Prep time 15 minutes
  • Total time 8 hours & 15 minutes
  • Portion size 10 servings

Ingredients

Method

In slow cooker, whisk together broth, coconut milk, curry paste, ginger, garlic, salt and 2 cups water. Stir in sweet potatoes and onion; cover and cook on low until sweet potatoes are tender, about 8 hours.

Stir in shrimp and corn; cover and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce and white parts of green onions. Ladle into serving bowls; sprinkle with green parts of green onions.

Tip from The Test Kitchen: Look for Thai green curry paste in small glass containers in the Asian section of most grocery stores.

Nutritional facts per each of 10 servings: about

  • Fibre 3 g
  • Sodium 791 mg
  • Sugars 6 g
  • Protein 9 g
  • Calories 191.0
  • Total fat 9 g
  • Potassium 408 mg
  • Cholesterol 51 mg
  • Saturated fat 7 g
  • Total carbohydrate 20 g

%RDI

  • Iron 21.0
  • Folate 10.0
  • Calcium 6.0
  • Vitamin A 104.0
  • Vitamin C 28.0
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Lunch & Dinner

Slow Cooker Curry Coconut Shrimp Soup

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