Thai Coconut Curry Soup
User Reviews
5.0
150 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
55 mins
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Servings
6 servings
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Course
Main Course, Soup
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Cuisine
Asian
Thai Coconut Curry Soup
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Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.
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Ingredients
- 2 tablespoons coconut oil
- 1 large red bell pepper thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1 medium red onion thinly sliced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 3 cloves garlic minced
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 ½ tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 (13.5-ounce) can coconut milk
- 1 ½ pounds medium shrimp peeled and deveined
- ¼ cup chopped fresh Thai basil leaves
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper to taste
Instructions
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
- Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
- Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
- Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
- Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
150 reviews
Excellent
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