Thai Vegetable Shrimp Curry Soup

By cooksalot

Prep Time: 15 min(s) Cook Time: 10 min(s) Total Time: 25 min(s) Servings: 4

Ingredients

• 1 bell pepper, thinly sliced into strips
• 2 medium zucchinis, julienned into noodles
• 2 carrots, julienned
• 4 baby bok choy, cut in half length wise
• 2 cups mung bean sprouts
• 1 cup cilantro
• 8 ounces cooked shrimp
• 6 cups chicken broth (vegetarian broth works too)
• 2 tablespoons red curry paste
• 1 15-ounce can coconut milk
• 1 tablespoon fish sauce
• 1 long stalk lemon-grass cut into small pieces
• 1 tablespoon fresh ginger, minced
• 2 kaffir lime leaves
• 1 lime, quartered

Preparation

Step 1

Divide all the vegetables, cilantro, sprouts, and shrimp between four bowls.

Add the broth, curry paste, coconut milk, fish sauce, lemon-grass, ginger, and kaffir lime leaves to a soup pot. Bring the soup to a boil making sure to stir the curry paste until dissolved. Reduce the heat to a low simmer for 5 minutes. Remove the kaffir lime leaves and lemon-grass.

Evenly pour the broth over each bowl of vegetables and shrimp. Add a lime wedge to each bowl. Serve immediately.