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THAI RED CURRY COCONUT SHRIMP SOUP

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Rate this recipe 4.7/5 (16 Votes)

Ingredients

  • 2 cans unsweetened coconut milk
  • 3 c chicken broth
  • 2 tbsp Thai red curry paste
  • zest and juice of one lime
  • 1 tbsp brown sugar
  • 1 tbsp fresh ginger
  • 1 tbsp lemongrass paste
  • 1 1/2 tbsp fish sauce
  • 1 lb peeled and deveined shrimp
  • 3 oz rice noodles
  • 1/4 c chopped fresh cilantro

Details

Preparation

Step 1

Scoop the thick coconut cream from one of the cans and put into large stockpot set over med-high heat. Melt the cream, add curry paste through to fish sauce, whisk until fragrant.

Add remaining coconut milk from the 2 cans and chicken stock. Simmer uncovered for 20-30 minutes.

Add shrimp and noodles and simmer until shrimp are pink. Remove from heat and let stand, covered for another 5 minutes.

Serve with more chopped cilantro or green onions if desired.

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