Description
A comforting Thai red curry shrimp soup that blends aromatic spices with tender shrimp and fresh vegetables, perfect for any chilly evening.
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
For the best flavor, adjust the heat level of the curry paste to your liking and avoid overcooking the shrimp to maintain tenderness.
