Description
This Creamy Thai Shrimp Coconut Curry Soup is a delightful blend of rich coconut milk, fragrant red curry, fresh vegetables, and succulent shrimp. Ready in just 30 minutes, this vibrant and aromatic soup offers a perfect balance of spicy, sweet, and tangy flavors that will transport your taste buds straight to Thailand. It’s a comforting yet light dish ideal for a quick dinner or lunch.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
Liquids
- 1 can (14 oz) full-fat coconut milk
- 2 cups low-sodium chicken or vegetable broth
- Juice of 1 lime
Vegetables & Herbs
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Seasonings & Pastes
- 2 tbsp red curry paste
Instructions
- Prepare vegetables. Slice the bell peppers and chop the snap peas into bite-sized pieces to ensure they cook evenly and absorb the curry flavors.
- Sauté aromatics. In a large pot, heat a drizzle of oil over medium heat. Add minced garlic and grated fresh ginger, cooking for about 1 minute until fragrant but not browned, to release their natural flavors.
- Add liquids. Pour in the full-fat coconut milk and low-sodium chicken or vegetable broth, stirring well to combine the creamy base of your soup.
- Incorporate curry paste. Add the red curry paste, adjusting the amount to your preferred spice level, and stir thoroughly until the paste is fully dissolved into the coconut broth.
- Cook vegetables and shrimp. Add the sliced bell peppers and snap peas, then toss in the shrimp. Let everything cook together until the shrimp turns pink and opaque, about 3 to 5 minutes, indicating it’s perfectly cooked.
- Finish and serve. Remove the pot from heat and stir in the fresh basil leaves and lime juice to add brightness and herbaceous notes. Taste and adjust seasoning if necessary before serving hot.
Notes
- You can substitute shrimp with chicken or tofu for variation.
- Adjust the red curry paste quantity depending on your spice tolerance.
- For a milder version, use light coconut milk instead of full-fat.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
- Fresh basil is best, but cilantro can be used as an alternative garnish.
