Thai Red Curry Shrimp Soup

Description

Our Thai Red Curry Shrimp Soup is a spicy, exciting taste of the far east. Easy to prepare, this soup is so tasty you’ll be tempted not to share. Red curry paste, garlic, and ginger simmer until fragrant, then are doused with creamy coconut milk and sprinkled with citrusy lemongrass and kaffir lime leaves. After stirring, luscious shrimp is added with crunchy red peppers and sugar snap peas. With a dash of fish sauce and a garnish of fresh lime, this soup is ready to serve over a bed of steaming rice noodles.

Summary

Recipe Level

Easy

Cooking Time

0:45

Servings

4 - 6

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Ingredients

  • 2 tbsp oil
  • 2-3 tbsp red curry paste (depending on desired spice level)
  • 2 large garlic cloves, minced
  • 2 - 13.5oz cans of coconut milk
  • ½ cup water
  • 2-2” pieces of lemongrass, cut in half
  • 1-2 tbsp brown sugar, depending on desired sweetness
  • 2 kaffir lime leaves
  • 24 raw, peeled, deveined, tail-off Aqua Star Wild Patagonian Pink Shrimp
  • 2 cups sugar snap peas
  • 1 red bell pepper, cut into strips (about 1 cup)
  • 2 tbsp fish sauce
  • 6oz rice noodles, prepared according to package directions

Possible Garnishes

  • ¼ cup chopped fresh cilantro
  • ¼ cup thinly sliced fresh Thai basil
  • 1 lime cut into wedges
  • 1 red chili, sliced thin

To make

Instructions

Heat a medium size pot over medium high heat. Add oil. Add red curry paste and stir for about 1 minute or until fragrant. Add garlic and ginger, stir about 30 seconds. Add coconut milk, water, lemongrass, brown sugar, and kaffir lime leaves. Cook and stir frequently about 20 minutes. Add shrimp, snap peas, red bell peppers and cook for about 5 minutes or until shrimp turns bright red. Stir in fish sauce. Divide rice noodles among bowls, top with soup and desired garnishes.

Serving Suggestions

Add bok choy, broccoli and carrots for more veggies or mix it up and add 3 cups of mixed veggies in place of the snap peas and red bell peppers