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Quick Red Curry Soup
Quick Red Curry Soup
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Quick Thai coconut-curry soup with shrimp and chicken.
Ingredients:
  • 0.25 cup red curry paste
  • 2 tablespoons olive oil
  • 3 cups coconut milk
  • 3 cups chicken stock
  • 2 limes, juiced
  • 1 lime, zested
  • 2 cups cherry tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 1 pound shrimp
  • 1 (14 ounce) can bean sprouts, drained
  • 1 cup chopped cooked chicken
  • salt and ground black pepper to taste
Instructions:
  • Combine the vibrant red curry paste with a drizzle of olive oil in a saucepan over gentle heat, and simmer until it releases its fragrant aroma, approximately 5 minutes.
  • In a saucepan, combine coconut milk, chicken stock, lime juice, and lime zest. Bring to a boil, then simmer over medium-low heat for 10 minutes.
  • Add vibrant cherry tomatoes and fresh cilantro to the simmering soup, allowing the flavors to meld until the tomatoes are tender, approximately 10 to 15 minutes.
  • Combine the shrimp, bean sprouts, and cooked chicken into the soup, simmer until the shrimp turn pink and the meat is no longer translucent, for about 10 to 15 minutes. Season the soup with salt and pepper to taste.

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