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Thai Curry Shrimp Soup

For the most part, we tend to make dishes fairly mild, always encouraging the girls to try. This soup has a nice red Thai curry flavor without too much heat. Jasmine Rice is generally served with Thai food and Basmati with Indian curries. Both are aromatic and a lighter style rice. We love building a cup of soup or bowl, keeping track of carbs and personal preferences.

Course Soup
Cuisine Thai
Keyword Coconut Milk, Shrimp, Soup, Thai Curry

Ingredients

Rice:

  • 1 cup (180 gr) uncooked Jasmine rice (36 CHO/1/4 cup/45 GR) 144 CHO
  • 1.5 cup water
  • 1 TBSP butter
  • 1 tsp. salt

TOTAL CHO 144 CHO

  • TOTAL WEIGHT 485 GRAMS
  • 144 CHO DIVIDED BY 485 GRAMS = .296 CHO/GRAM
  • 2 TBSP = 20 GRAMS (.296 CHO x 20 GRAMS) 5.92 CHO/2 TBSP
  • ¼ CUP = 40 GRAMS (.296 CHO x 40 GRAMS) 11.84 CHO/1/4 CUP

Soup:

  • 1 TBSP butter. 0 CHO
  • ¼ tsp. minced garlic 0 CHO
  • ½ cup (60 grams) diced red onion 5 CHO
  • ½ cup (60 grams) diced red pepper 5 CHO
  • 1 TBSP (18 grams) grated fresh ginger 3 CHO
  • 1 TBSP (15 grams) red curry paste 2CHO
  • 1 400 ml can unsweetened coconut milk (2 CHO/1/2 CUP/125ML 6.4 CHO
  • 2 cups (500 ml) chicken stock 0 CHO
  • Juice of half a lime 1TBSP 0 CHO
  • ½ tsp. salt 0 CHO
  • ¼ tsp. black pepper 0 CHO
  • 3 TBSP (6 gr) finely chopped cilantro 0 CHO

Total CHO 21.4 CHO TOTAL WEIGHT 713 GRAMS

  • 21.4 CHO DIVIDED BY 713 GRAMS =. .03 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.03 CHO x 14 GRAMS) .42 CHO/TBSP
  • ¼ CUP = 4 TBSP (.42 CHO x 4) 1.68 CHO/1/4 CUP
  • ¼ CUP = 56 GRAMS

Shrimp:

  • 12 – 15 large shrimp 0 CHO
  • 2 tsp fresh lemon juice 0 CHO
  • Salt and pepper to taste 0 CHO
  • 1 TBSP olive oil 0 CHO

Instructions

Soup:

  1. Melt butter and sauté onion and pepper for 5 minutes. Add garlic and ginger, do not brown.
  2. Add red curry paste, stirring constantly. Slowly add chicken stock and coconut milk, stir to blend. Add salt and pepper. Bring to a gentle boil, reduce heat, and simmer uncovered for 30 minutes. Stir occasionally.
  3. In 2 or 3 batches purée soup in a blender. The soup will foam up a bit so it can be made earlier in the day, and let rest refrigerated.
  4. Return to stove and warm soup. Add fresh lime juice just before serving. Serve shrimp, basmati rice and finely chopped cilantro on the side, to build individual bowls.

Rice:

  1. Rinse rice in cold water in a sieve. Add 2 cups water, butter, rice and salt to saucepan and bring to a boil. Reduce heat and simmer, covered with lid for 20 minutes. Fluff rice with a fork and set aside.

Shrimp:

  1. Remove tails from shrimp and cut in half. Add 1 TBSP olive oil to pan, heat and sauté shrimp on high. Flip when pink, they don’t take long to cook so give them your attention. Add fresh lemon juice, salt and pepper just before cooked.

Soup Cup

  1. ¼ cup rice to soup cup = 11.84 CHO
  2. Place 4 - 6 pieces cooked shrimp on top of rice
  3. Add 1/2 cup soup stock = 3.36 CHO
  4. Total CHO/cup of soup = 15.2 CHO/SOUP CUP
  5. * Coconut milk cans come in 400 and 460 ml size. The CHO count is also different so depending on the Brand and size used the CHO count can vary.