Coconut Shrimp Curry Soup

Hey hey summer loves!

And just like that, we’re nearing the end of May! Can you believe it? I cannot! I feel like 2016 started yesterday. Now we’re almost halfway through? How does this happen?

I know it’s been a while since I’ve posted, but I don’t really wanna write out a lengthy post, so we’re gonna do things list-style. Short and quick and efficient.

  • We moved into our new house and are all settled in! We love it a lot and are learning how to be homeowners, for sure!
  • Our new housemates moved in and we love them!
  • I’m no longer in my storm trooper boot (also… I found out my ankle was actually fractured) and am very near full healing!
  • I switched all my clients from training at home over to a gym I’ve been working out at called Entire Fitness. I love working there and am already learning a ton about how to be a better trainer! (Contact me if you’re interested in training with me)
  • Our church moved into our new building! This may not seem like a big deal, but it has changed my husband’s job a lot and this was the culmination of a 5-year debt-free building process. Definitely feels significant!
  • Owen and I are leading a team of 10 young adults to Berlin Germany this summer for 2 weeks. We will be working with Syrian refugees and serving them in any practical and spiritual way we can. Our trip dates are July 13-27. We are pumped! Let me know if you want to receive updates about the trip and how you can pray/give!

Did I miss anything??

I wish I could sit down to coffee with each of you and ask you about your life, your heart, what you’re learning and growing in. But… I cant. So I need you to update me on your life as well 🙂 And then make this soup recipe.


I know it’s not ‘soup season’ now that the weather is a little warmer, but you know what? I don’t care, because this soup is that good. I made this one day when I wasn’t feeling that well, and between the spice, the turmeric, and the delicious warm taste I immediately felt better.

Coconut Shrimp Curry Soup

Makes 3-4 servings


  • 1 tsp sesame oil
  • 1/2 red bell pepper, chopped
  • 1/2 white onion, chopped
  • 3 carrots, chopped (about 1 cup carrots)
  • 1 tbsp minced garlic
  • 2 tbsp (or less depending on spice) harissa sauce (or chili sauce if you don’t have harissa)
  • 1 1/2 tbsp curry powder
  • 1 tsp turmeric
  • salt & pepper
  • 2 cups low-sodium chicken broth
  • 1 lb shrimp, peeled
  • 1 can coconut milk (can use lite if you want)
  • Chopped cilantro for garnish


  1. In a large pot, heat up sesame oil over medium high heat. Once oil is heated up, add chopped bell pepper, onion, garlic and carrots. Let cook until tender, about 2-3 minutes.
  2. Add harissa sauce, curry powder, turmeric, salt & pepper, and mix until the veggies are completely covered with spices. Add chicken broth, reduce heat to low, cover, and let simmer for 10-15 minutes.
  3. While the broth and veggies are simmering, heat up more oil in a separate pan over medium heat and add the shrimp. Sprinkle with more curry powder, turmeric, salt & pepper, and sautée in the pan, mixing consistently, for about 5-6 minutes. Remove from heat.
  4. When the soup is done simmering, add the can of coconut milk and a bunch more salt, to taste. Mix well and then add the cooked shrimp. Again, cover and let simmer for about 5-10 minutes.
  5. Ladle the soup into big bowls and garnish with cilantro or chopped green onions. Enjoy!


Be inspired,





One thought on “Coconut Shrimp Curry Soup

  1. It’s definitely soup season here in New Zealand and this looks perfect for warming up. I love using coconut milk as a dairy substitute for creamy soups.

    This post would make a great addition to Our Growing Edge, a monthly blog link up just for new food adventures. It’s a fun way to share your new food experiences with other foodies. This month’s theme is ALLERGY FRIENDLY RECIPES which includes gluten/dairy/nut free recipes.

    More info including how to submit your link here:


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