Thai Coconut Red Curry Soup with Shrimp – Page 2

Prepare the Soup Base:
- Heat the olive oil or coconut oil in a large pot over medium heat.
- Add the onion and cook until softened, about 4-5 minutes.
- Stir in the garlic, ginger, and red curry paste, and cook for an additional 1-2 minutes, until fragrant.
Add Liquids and Vegetables:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the soy sauce or fish sauce, lime juice, and brown sugar (if using). Stir and bring to a simmer.
- Add the sliced mushrooms, bell pepper, and carrots to the pot. Let it cook for about 5-7 minutes until the vegetables are tender.
Cook the Shrimp:
- While the soup is simmering, heat a separate pan over medium heat and add the olive oil or coconut oil.
- Season the shrimp with salt and pepper and cook them in the pan for 2-3 minutes per side, until they turn pink and are cooked through.
- Remove from heat and set aside.
Assemble the Soup:
- Once the vegetables in the soup are tender, add the cooked shrimp to the soup and stir gently.
- Add the baby spinach or kale (if using) and cook for another 2-3 minutes until wilted.
Taste and Adjust:
- Taste the soup and adjust the seasoning, adding more lime juice, soy sauce, or fish sauce if needed.
Serve:
- Serve the soup hot, garnished with fresh cilantro and lime wedges.
- Optionally, you can serve it over cooked rice or rice noodles for a more filling meal.

Enjoy your comforting and flavorful Thai Coconut Red Curry Soup with Shrimp!

The information you provided is not valid. Please check the field format and try again.

Your subscription is confirmed.