Print Options:

Shrimp and coconut milk soup with red curry recipe

Yields4 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Here is a Thai soup, nourishing and rich in flavors. A true explosion of tastes in the mouth! Perfect for warming up on chilly days.

Ingredients
 600 Coconut milk
 100 Thai red curry paste
 1 Powdered turmeric
 1 Ground ginger
 300 Raw peeled shrimp
 600 Vegetable broth
 1 Soy sauce
 4 Kaffir lime (optional)
 2 Lime
 2 Oil
 3 cloves Garlic
 1 Coriander
Directions
1

Prepare the broth. In a saucepan, pour about 200 ml of coconut milk (1/3 of the total amount). Bring to a boil, then reduce the heat to medium and let simmer for 5 minutes, so that it reduces a bit.

2

Add the curry paste, turmeric, and ginger, and mix well to incorporate.

3

Add the shrimp and continue cooking for 2-3 minutes, until they are cooked through.

4

Add the remaining coconut milk, vegetable broth, fish sauce, soy sauce, lime leaves, and lime juice. Mix well and let simmer gently for about 20 minutes.

5

Meanwhile, prepare the noodles according to the package instructions. Then drain them.

6

Heat the oil in a pan. Add the chopped garlic and cook for 1 minute, stirring constantly.

7

Place the noodles in bowls, add the fried garlic, and pour the shrimp broth on top.

8

To finish, serve the soup hot, sprinkled with finely chopped fresh cilantro.

Nutrition Facts

0 servings

Serving size

4

en_USEN
en_USEN thTH