- 10
Ingredients
- 3 cups sodium-reduced vegetable broth
- 1 can coconut milk
- 2 tablespoons Thai green curry paste
- 2 tablespoons minced peeled fresh ginger
- 3 cloves garlic thinly sliced
- 1 1/4 teaspoon salt
- 2 sweet potatoes peeled and cut in 1/2-inch (1 cm) cubes
- 1 onion sliced
- 450 g jumbo shrimp (21 to 25 count), peeled and deveined
- 1 cup frozen corn kernels
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 3 green onions sliced (white and green parts separated)
Preparation
Step 1
In slow cooker, whisk together broth, coconut milk, curry paste, ginger, garlic, salt and 2 cups water. Stir in sweet potatoes and onion; cover and cook on low until sweet potatoes are tender, about 8 hours.
Stir in shrimp and corn; cover and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce and white parts of green onions. Ladle into serving bowls; sprinkle with green parts of green onions.
Tip from The Test Kitchen: Look for Thai green curry paste in small glass containers in the Asian section of most grocery stores.
You can thaw and peel the shrimp while the soup is cooking, but to quickly get dinner on the table after work, prep the shrimp the night before. That way, you'll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.