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Red Curry Coconut Soup


1lb raw shrimp, peeled and deveined*
2 cans coconut milk
2 cups chicken broth
1/2 cup uncooked white rice**
1 red pepper, seeds and membrane removed, chopped
1 small onion, chopped
4 cloves garlic, minced
2-3 TBSP red curry paste (more or less to taste)
1 TBSP ground ginger
2 TBSP lime juice (1 lime)
1 stalk green onion, thinly sliced
2 TBSP cilantro, chopped
salt & pepper
coconut oil


1. In a large pot over medium heat, sautee red pepper, onion, and garlic in coconut oil until onion is clear.
2. Add lime juice and red curry paste and stir until combined.
3. Add broth, coconut milk, ginger, salt & pepper, and stir.
4. Bring to a simmer. Add rice.
5. Keep simmering 15-20 minutes until rice is cooked.
6. Cut shrimp up, each shrimp into 2-3 pieces depending how big they are, and season with salt & pepper.
7. Sautee shrimp in coconut oil until almost fully cooked, 1-2 minutes.
8. Add shrimp to soup, stir, serve immediately.
9. Top each serving with green onion and cilantro.

*shredded cooked chicken, cubed tofu, lump crab, or lobster chunks can be substituted.
**you can substitue 1 cup uncooked orzo or broken vermicelli if you want pasta instead of rice. You can also add more rice (up to 1 cup) if you want it to be more like a saucy curry than a soup.