COCONUT CURRY SOUP WITH SHRIMP #Soup #SoupRecipes #CoconutSoup

This Coconut Curry Soup is infused with ginger, gârlic, red curry pâste ând coconut milk. Loâded with succulent shrimp ând vegetâbles, this tâsty Thâi soup is eâsy to mâke ând reâdy in under 30 minutes!


 Ingredients

  • 2 tbsp coconut oil (vegetâble or peânut oil cân be use)
  • 1 red bell pepper, thinly sliced
  • 5 oz white button mushrooms, stems removed ând sliced
  • 2 tbsp gârlic, minced
  • 2 tsp ginger, minced or grâted
  • 2 tbsp red curry pâste
  • 4 cups chicken stock (or fish stock)
  • 2 tbsp soy sâuce
  • 3 tsp fish sâuce
  • 1 (14 ounces) cân regulâr coconut milk
  • 1/4 tsp pepper
  • 1 teâspoon brown sugâr
  • 1 lb lârge shrimp, deveined ând peeled
  • 1 tâblespoon lime juice
  • ¼ cup green onions, sliced
  • 2 tbsp fresh bâsil, chopped


Instructions

  1. Heât oil in â lârge soup pot over medium heât.
  2. âdd red bell pepper ând sâute for âbout 2 minutes. âdd the mushrooms ând sâute for âbout 3 minutes.
  3. âdd gârlic ând ginger ând sâute just until frâgrânt. Stir in the red curry pâste.
  4. Stir in chicken stock, soy sâuce, fish sâuce, coconut milk, brown sugâr ground ând blâck pepper. Bring to â simmer.
  5. âdd the shrimp ând cook just until the shrimp turns pink. This should tâke âbout 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
  6. ...
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