Thai Coconut Shrimp Soup

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No need to simmer the spinach for this quick soup- the hot soup itself does the cooking. Add one of our PC Thai Combo dishes to make this delicious soup a meal.

Tags: Intermediate, 30 mins, Soups & Stews, Shellfish, Vegetables, Thai, Stewing
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 15  minutes
Total: 25  minutes

Additional Information


1 jar (400 mL) PC Thai Green Curry Cooking Sauce
2 tbsp (25 mL) PC 100% Pure Safflower Oil
1 1/2 cup (375 mL) chopped onion
3-1/2 oz (100 g) shiitake mushooms, stems discarded and caps sliced
1/2 cup no name Sliced Bamboo Shoots, drained and rinsed
1 pkg (900 mL) no name Reduced Sodium Chicken Broth
1 pkg (454 g) PC Raw Peeled Pacific White Shrimp thawed
2 cups (500 mL) PC Organics Baby Spinach


  1. In large saucepan, heat oil over medium heat. Cook onions until soft, about 5 minutes. Stir in shiitake mushrooms; cook, stirring frequently, for 4 minutes. Add bamboo shoots, cooking sauce and stock. Bring to a boil. Stir in shrimp and reduce heat to simmer; cook uncovered until shrimp are cooked through, about 2 to 3 minutes.
  2. Evenly divide spinach among six soup bowls. Ladle hot soup over spinach. Serve garnished with finely diced sweet red pepper and sprig of coriander, if desired.

Chef's Tips

This soup is medium-spicy; substitute PC Thai Yellow Curry Cooking Sauce for a milder version.

Nutritional Information

Per 1-1/3 cup (325 mL) serving:
Calories 270 Cal
Fat 17 g
Sodium 900 mg
Carbohydrate 12 g
Fibre 2 g
Protein 16 g