quick red curry soup
Recipes
Prawn
Quick Red Curry Soup
Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!
Ingredients
- ¼ 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
Directions
- Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
- Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
- Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
- Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.
