Description
A fragrant and creamy Thai red curry shrimp soup, perfect for a cozy night in.
Ingredients
Scale
- 2 lemongrass stalks
- 2 tablespoons peanut oil
- 3 cloves garlic, chopped
- 1 tablespoon fresh minced ginger
- 2 scallions, thinly sliced and separated into white and green parts
- 1 medium bell pepper, seeded and chopped
- 2 tablespoons red curry paste
- 1 (13) can unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 teaspoon palm sugar or light brown sugar
- ½ teaspoon lime zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ pound extra-large shrimp (26/30)
- 1 teaspoon freshly squeezed lime juice
- ¼ cup chopped cilantro leaves
- Jasmine rice, for serving
Instructions
- Cut about ½-inch off the end of the lemongrass and discard then cut the stalks in half lengthwise. Set aside.
- Place a large sauté pan over medium heat, add the peanut oil and heat through. Add the garlic, ginger, lemongrass and the white part of the scallions. Cook, stirring frequently, for 1 to 2 minutes, until fragrant.
- Add the bell pepper and continue cooking, stirring constantly, until the pepper has softened, about an additional 2 minutes.
- Add the red curry paste to the pan, stirring constantly until aromatic, about 1 minute.
- Stir in the coconut milk, fish sauce, palm sugar, lime zest, remaining lemongrass stalks and 1 cup of water to the pan. Stir to combine then season with salt and pepper. Reduce the heat to medium-low and simmer about 20 minutes. Do not boil the soup as the coconut milk may separate.
- Season the shrimp on both sides with salt and pepper then add them to the mixture. Cook, stirring occasionally, 8 to 10 minutes, until the shrimp are opaque and cooked through. Add lime juice and half of the cilantro leaves. Discard the lemongrass stalks.
- To serve: Divide the mixture among bowls and serve with jasmine rice. Garnish with the green parts of the scallions and the remaining cilantro.
Notes
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adjust the spice level by adding more or less red curry paste according to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 22 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 24 grams
- Cholesterol: 150 mg