THAI RED CURRY COCONUT SHRIMP SOUP

By bdjrempel

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

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.