THAI RED CURRY COCONUT SHRIMP SOUP

Photo by Denise R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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