Thai Coconut Curry Shrimp Soup Recipe
Ingredients
- 1 lb 450g large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2-3 tbsp red curry paste
- 1 14 oz can coconut milk
- 2 cups vegetable or chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper thinly sliced
- 1 cup sliced mushrooms
- 1 small zucchini sliced
- 2 tbsp fresh lime juice
- 1 stalk lemongrass optional
- 1/4 cup fresh cilantro chopped
- 1/4 cup Thai basil optional
- Cooked rice noodles or jasmine rice
Instructions
- Put oil in a pot on mid heat. Fry onion, garlic, & ginger for 2-3 mins.
- Toss in curry paste & fry for 1 min.
- Mix in coconut milk, broth, fish sauce, brown sugar, & lemongrass. Let it cook soft.
- Put in bell pepper, mushrooms, & zucchini. Let them cook for 5-7 mins.
- Add shrimp & let cook for 2-3 mins till pink.
- Take pot off heat, mix in lime juice, & toss out lemongrass.
- Serve on rice noodles or jasmine rice, with cilantro & Thai basil on top.