Description
A vibrant and creamy Thai-inspired shrimp coconut curry soup that combines succulent shrimp with fresh vegetables in a rich coconut milk broth infused with red curry paste, ginger, and garlic. Perfectly balanced with lime juice and fresh basil for a flavorful and comforting meal ready in just 30 minutes.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
Produce
- 1 cup bell peppers, sliced
- 1 cup snap peas
- ½ cup fresh basil leaves
- Juice of 1 lime
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
Canned Goods
- 1 can (14 oz) full-fat coconut milk
Condiments & Seasonings
- 2 tbsp red curry paste
Liquids
- 2 cups low-sodium chicken or vegetable broth
Instructions
- Prepare Vegetables: Slice the bell peppers into thin strips and chop the snap peas, setting both aside for later use.
- Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat. Add the minced garlic and grated fresh ginger and sauté until fragrant, about 1 minute, taking care not to burn them.
- Add Liquids: Pour the full-fat coconut milk and low-sodium chicken or vegetable broth into the pot, stirring to combine well with the sautéed garlic and ginger.
- Incorporate Curry Paste: Stir in the red curry paste, adjusting the amount according to your preferred spice level, until it fully dissolves and evenly flavors the soup base.
- Cook Vegetables and Shrimp: Add the sliced bell peppers and snap peas to the pot, then immediately add the peeled and deveined shrimp. Cook everything together until the shrimp turns pink and is cooked through, about 3 to 5 minutes.
- Finish Soup: Remove the pot from heat. Stir in the fresh basil leaves and the juice of one lime. Taste the soup and adjust seasoning if necessary before serving.
Notes
- Feel free to substitute snap peas with green beans or snow peas if preferred.
- For a spicier soup, increase the amount of red curry paste or add chili flakes.
- Use low-sodium broth to better control the salt level in the soup.
- This soup pairs wonderfully with steamed jasmine rice or crusty bread for dipping.
