AIP Coconut Milk Curry Soup

5 from 2 votes

This easy AIP Coconut Milk Curry Soup is filled with bold Thai flavors and yummy veggies. It’s so easy that you can have this on the table in about 35 minutes which makes this an ideal weekday meal.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Soup

Cuisine: Asian, Thai

Servings: servings

Calories: 253kcal

Author: Beth Chen

Ingredients

1 pound Shrimp peeled and deveined
1/2 teaspoon Salt
1 tablespoon Extra Virgin Olive Oil Avocado Oil or coconut oil would make a good substitute
1 cup AIP Yellow Curry Paste
2 Carrots peeled and sliced on a bias
4 cups Chicken Broth Homemade is best
1 can Coconut Milk
6-8 Baby Bok Choy ends trimmed
1 bunch Enoki Mushrooms ends trimmed
Cilantro optional add-in
Thai Basil optional add-in (Sweet Basil is a good substitute)
Chili Oil optional add-in (please note that chilis are nightshades which is an AIP reintroduction)

Instructions

Put the shrimp in a bowl and toss with salt then set aside. Add oil to a stock pot over medium high heat then add the AIP Yellow Curry Paste and carrots. Cook for about a minute or until fragrant.
Next add the coconut milk and the chicken broth and bring to a boil. Once boiling reduce the heat and let simmer for about 15 minutes.
Add the bok choy, mushrooms and shrimp then stir to combine. Remove from heat and let sit for about 5 minutes to allow the bok choy, mushrooms and shrimp to cook.
Serve immediately with your chosen add-ins.

Notes

The add-ins are optional but highly recommended with the exception of the chili oil (AIP reintroduction).
The prep for this is really easy with the exception of the AIP Thai Yellow Curry Paste. That needs to be made in advance.
You can find the AIP Thai Yellow Curry Paste here.
You can also use AIP Thai Green Curry Paste found here instead of the yellow. However, you won’t need the cilantro and Thai basil add-ins because they are already in the green curry paste.

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