Skip the Takeout

Winter. She’s my absolute fave…but she comes with a downside, germs. We recently moved across the country,  which means we have encountered a whole new germ pool over here. Our little man is in Pre-school, so that basically makes him a walking petri dish. gag* He is usually patient zero. Whatever he brings home from the cesspool that is a typical pre-school makes its rounds in our house. This week has been no exception. Our household is currently battling your standard, run-of-the-mill head cold. Tell me, is there anything quite as miserable?

We adults tend to medicate with evening hot toddies (yay, whiskey!). If anyone tells you that a hot toddy isn’t medicine- ignore them, they’re dead wrong. Mixed in with those medicinal night caps is usually a soup or two, the only comfort for a raw throat.

Last Night I made this really great (and super simple) coconut curry shrimp soup. It really is comfort in a bowl, and just* spicy enough to kick your head cold disabled taste buds where it counts. We serve it over jasmine rice, so it’s very filling as well.

Thai Coconut Curry Shrimp Soup


  • 1 cup uncooked Jasmin rice
  • 2 tablespoons Olive oil
  • 1 pound medium shrimp, peeled and deveined
  •  salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • one small bunch of scallions (roughly chopped, greens only)
  • 1 tablespoon freshly grated ginger (about a 1 inch piece in the super market)
  • 2 tablespoon red curry paste
  • 4 cups unsweetened coconut milk ( I use canned coconut milk)
  • 2+ cups vegetable (or chicken) stock
  • Juice of 1 lime (and wedges for serving)
  • 2 tablespoons chopped fresh cilantro leaves
  • red pepper flakes to desired heat level ( I usually add app 1 tsp)
  • 1tsp grated lemon grass *can be omitted


    1. In a large saucepan of 1 1 /2 cups salted water, cook rice according to package instructions; set aside.
    2. Add olive oil to a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink & opaque, about 2-3 minutes; set aside.
    3. Add the garlic to the stockpot. Cook, stirring occasionally, until fragrant, about 1 minute or so. Stir in ginger until fragrant, about 1 minute.
    4. Whisk in curry paste until well combined, about 1 minute.
    5. Whisk in  vegetable stock, and cook until incorporated, about 1-2 minutes.
    6. Add red pepper flakes, if desired.
    7. Slowly whisk in coconut milk, and cook (whisking constantly) until incorporated, about 3 mins.
    8. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
    9. Stir in shrimp & add the lime juice.

To Serve: 

We serve our soup over a bed of the Jasmine rice, and top it with fresh cilantro & chives. Include an additional lime wedge on the side. I think that a basic Mojito is a great accompaniment to this fresh, Spicy soup…but that’s another post for another day. A delicious entrée whether you’re sick or not. Enjoy!




2 thoughts on “Skip the Takeout

  1. It’s the weekend — I’m hitting the booze store first thing, then wawa for coffee, ice cream, chips and gas. Instead of the Christmas mart its going to be a stitching and quilting weekend. Lots of flannel in my “stash” to make some dog beds and PJ’s for me.


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