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Thai Coconut Red Curry Soup With Shrimp
Thai Coconut Red Curry Soup With Shrimp

Thai Coconut Red Curry Soup With Shrimp
Thai Coconut Red Curry Soup With Shrimp
Source
Ingredients:
1
Servings
  • 1
    item
     shrimp
  • 1
    item
     coconut milk
  • 1
    item
     red curry paste
  • 1
    item
     lemongrass
  • 1
    item
     galangal
  • 1
    item
     kaffir lime leaves
  • 1
    item
     fish sauce
  • 1
    item
     sugar
  • 1
    item
     lime juice
  • 1
    item
     vegetables (such as bell peppers, mushrooms, and baby corn)
  • 1
    item
     fresh herbs (cilantro, thai basil)
  • 1
    item
     red chilies
  • 1
    item
     article
  • 1
    item
     embark on a culinary adventure with thai coconut red curry soup with shrimp
Thai Coconut Red Curry Soup With Shrimp
Instructions:
  1. In a large pot, heat coconut milk over medium heat until it begins to simmer.
  2. Stir in red curry paste and cook for a few minutes until fragrant.
  3. Add thinly sliced lemongrass, sliced galangal, and torn kaffir lime leaves to the pot, along with fish sauce and a pinch of sugar.
  4. Pour in water or broth and bring the soup to a gentle simmer.
  5. Add sliced vegetables to the pot and cook until tender.
  6. Add shrimp to the soup and cook until pink and opaque, about 3-4 minutes.
  7. Stir in fresh lime juice and adjust the seasoning with fish sauce and sugar as needed.
  8. Ladle the hot soup into bowls and garnish with fresh herbs, sliced red chilies, and optional garnishes.
  • 1
    item
     shrimp
  • 1
    item
     coconut milk
  • 1
    item
     red curry paste
  • 1
    item
     lemongrass
  • 1
    item
     galangal
  • 1
    item
     kaffir lime leaves
  • 1
    item
     fish sauce
  • 1
    item
     sugar
  • 1
    item
     lime juice
  • 1
    item
     vegetables (such as bell peppers, mushrooms, and baby corn)
  • 1
    item
     fresh herbs (cilantro, thai basil)
  • 1
    item
     red chilies
  • 1
    item
     article
  • 1
    item
     embark on a culinary adventure with thai coconut red curry soup with shrimp
1
Servings
0

In a large pot, heat coconut milk over medium heat until it begins to simmer.

Stir in red curry paste and cook for a few minutes until fragrant.

Add thinly sliced lemongrass, sliced galangal, and torn kaffir lime leaves to the pot, along with fish sauce and a pinch of sugar.

Pour in water or broth and bring the soup to a gentle simmer.

Add sliced vegetables to the pot and cook until tender.

Add shrimp to the soup and cook until pink and opaque, about 3-4 minutes.

Stir in fresh lime juice and adjust the seasoning with fish sauce and sugar as needed.

Ladle the hot soup into bowls and garnish with fresh herbs, sliced red chilies, and optional garnishes.

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