adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Thai Red Curry Soup
Thai Red Curry Soup
0 Likes
Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Creamy Thai red curry soup with jasmine rice, coconut milk, ginger, bell pepper, and fresh herbs.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 18 large shrimp, peeled and deveined
  • 0.25 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 large red bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1 tablespoon grated fresh ginger
  • 4 cups unsalted chicken stock
  • 1 (13.5 ounce) can light coconut milk
  • 1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
  • 2 teaspoons fish sauce
  • 2 teaspoons brown sugar
  • 3 green onions, thinly sliced
  • 0.25 cup fresh cilantro leaves, chopped
  • 0.25 cup fresh basil leaves, chopped
  • 1 tablespoon fresh lime juice
Instructions:
  • In a large Dutch oven over medium heat, warm up 1 tablespoon of delightful olive oil. Next, season the shrimp with a pinch of salt and pepper. Cook the shrimp in the pot for 2 to 3 minutes until they turn a lovely pink shade, making sure to flip them halfway through. Once done, set the shrimp aside for later use.
  • Add the rest of the olive oil along with the bell pepper, onion, and garlic to the pot. Sauté for 3 minutes, stirring occasionally until tender. Then, mix in the curry paste and ginger and cook for another minute until fragrant.
  • Add the stock, coconut milk, and rice to the pot, making sure to scrape up any flavorful browned bits from the bottom.
  • Bring to a vigorous boil, then simmer while stirring occasionally until the mixture reduces, approximately 10 minutes. Add fish sauce and brown sugar, then take off the heat.
  • Puree the soup in the pot using an immersion blender or transfer it in batches to a food processor or blender, ensuring the opening is covered with a dish towel, and blend until smooth. Return the soup to the pot.
  • Gently mix in fresh green onions, fragrant cilantro, aromatic basil, and zesty lime juice. Ladle the soup into 6 bowls and garnish each with 3 plump shrimp. Serve promptly.

Similar Recipes