Thai Coconut Curry Soup
Total Time
55 minutes
Prep Time
15 minutes
Cook Time
40 minutes
Rating
4.96 out of 5 stars
(49)
Ingredients
6 servings
- 2 tablespoons coconut oil
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 3 tablespoons red curry paste
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 cups chicken stock
- 1 (8-ounce) can tomato sauce
- 1 ½ tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 (13.5-ounce) can coconut milk
- 1 ½ pounds medium shrimp, peeled and deveined
- ¼ cup chopped fresh Thai basil leaves
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- Kosher salt and freshly ground black pepper, to taste
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Preparation
Step 1
Heat coconut oil in a large stockpot or Dutch oven over medium heat.
Step 2
Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger, and garlic until fragrant, about 1 minute.
Step 3
Gradually whisk in chicken stock, tomato sauce, fish sauce, and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
Step 4
Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
Step 5
Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Step 6
Remove from heat; stir in basil, cilantro, and lime juice; season with salt and pepper, to taste.
Step 7
Serve immediately.
Step 8
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Chef's notes
For less heat, you can easily cut down on the red curry paste to your liking.
You can serve it as is, you can add rice, you can add rice noodles, you can sub out the shrimp for chicken, or you can keep it completely meatless.
