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Thai Green Curry Shrimp and Broccoli Soup

Posted by Peggy on February 17, 2011

Thai Green Curry Shrimp and Broccoli Soup
Recipe: Thai Green Curry Shrimp and Broccoli Soup


  • 1 tablespoon peanut oil
  • 3 tablespoons finely chopped lemongrass*
  • 2 teaspoons minced garlic
  • 2 teaspoons grated ginger
  • 1 tablespoon turmeric
  • 1/2 teaspoon galangal, optional
  • 1-2 tablespoons fish sauce
  • 1-3 tablespoons green curry paste
  • 6-8 cups seafood stock
  • 1 (14-ounce) can coconut milk
  • 8 ounces Asian noodles (I used rice vermicelli)
  • 1 pound medium or large-sized (raw) shrimp
  • Florets from 1 head broccoli, washed
  • 2 tablespoons chopped Thai basil
  • 2 tablespoons chopped cilantro
  • Condiments (served on the side)
  • Chopped peanuts
  • Grated nutmeg
  • Thai peppers, seeds removed and finely chopped


  1. In a large heavy-bottomed pot, heat oil to medium heat. Sauté lemongrass for 4 minutes then stir in garlic, ginger, turmeric, galangal, if using, 1 tablespoon fish sauce and 1 tablespoon curry paste. Cook an additional 2-4 minutes or until lemongrass is tender.
  2. Add 6 cups stock and coconut milk and bring to a low boil. Reduce heat and simmer 30 minutes, occasionally stirring.
  3. While soup is simmering, bring another pot of salted water to a boil. Cook noodles according to package directions, soaking in advance, if required; drain and set aside.
  4. Taste simmering soup and add more fish sauce (for sodium) and curry paste (for heat) to taste. Add broccoli florets and shrimp to soup, additional stock if desired, and cook 3-4 minutes or until broccoli is just tender and shrimp is just beginning to float to the top. Stir Thai basil and cilantro into soup.
  5. Divide noodles into individual bowls; ladle soup over noodles, and serve with condiments.

*Remove woody stems and outer leaves, and use the pale, more tender, stalk found under the leaves.

Time: Approx. 60 minutes (start to finish)

Number of servings (yield): 4 (main course) servings

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