Description
A flavorful and comforting Thai Red Curry Shrimp Soup that combines creamy coconut milk, zesty lime, and perfectly cooked shrimp.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon red curry paste
- 2 cans (14 oz each) coconut milk
- 2 cups vegetable broth
- 2 cups mixed vegetables (bell peppers, carrots, snap peas)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Heat a little oil in a large pot over medium heat. Add the red curry paste and cook for about 2 minutes until fragrant.
- Pour in the coconut milk and vegetable broth, stirring to combine.
- Add the mixed vegetables and bring the mixture to a simmer. Cook for 5-7 minutes until the vegetables soften.
- Stir in the shrimp and cook for an additional 3-5 minutes until they turn pink and opaque.
- Add fish sauce and lime juice to taste, mixing well.
- Remove from heat and garnish with fresh cilantro before serving.
Notes
Feel free to customize by adding different vegetables or adjusting the spice level to your liking.