Description
A vibrant and flavorful soup combining creamy coconut milk, zesty lime, and the heat of red curry paste, perfect for cozy dinners or entertaining.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 2 cups cooked shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 cup spinach or kale, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
- Add the minced garlic and grated ginger, stirring them into the pot. Cook for an additional minute, allowing their aromas to fill the kitchen.
- Stir in the red curry paste and cook for a minute or until fragrant.
- Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
- Add fish sauce, lime juice, and sugar. Bring this mixture to a gentle simmer.
- Introduce the sliced mushrooms and julienned red bell pepper to the pot. Cook for about 5-7 minutes until the vegetables are tender yet still crisp.
- Stir in the cooked shrimp and leafy greens. Cook until the greens are wilted and the shrimp are heated through.
- Serve the soup in bowls, garnishing with fresh cilantro and providing lime wedges for customization.
Notes
Use homemade broth for more flavor. For a creamier texture, blend part of the soup before adding shrimp and greens.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 275
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg