Coconut Curry Shrimp Soup (Printable Version)
Fragrant coconut curry broth with tender shrimp and fresh herbs for a vibrant, comforting meal.
# Ingredients Required:
→ Oils and Fats
01 -
30 ml coconut oil
→ Vegetables
02 -
1 red bell pepper, thinly sliced
03 -
140 g white button mushrooms, stems removed and sliced
04 -
2 tbsp garlic, minced
05 -
2 tsp ginger, minced or grated
06 -
60 ml green onions, sliced
07 -
2 tbsp fresh basil, chopped
→ Sauces and Pastes
08 -
2 tbsp Thai red curry paste
09 -
30 ml soy sauce
10 -
15 ml fish sauce
→ Liquids
11 -
960 ml chicken stock (alternatively fish stock)
12 -
400 ml coconut milk
13 -
15 ml lime juice
→ Seasonings
14 -
1 tsp brown sugar
15 -
1/4 tsp black pepper
→ Protein
16 -
450 g large shrimp, deveined and peeled
# Guide to Cooking:
01 -
Warm coconut oil in a large pot over medium heat until shimmering.
02 -
Add thinly sliced red bell pepper and cook for 2 minutes. Incorporate sliced mushrooms and sauté for an additional 3 minutes.
03 -
Stir in minced garlic and ginger and cook briefly until fragrant. Mix in the Thai red curry paste evenly.
04 -
Pour in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar, and black pepper. Bring the mixture to a gentle simmer.
05 -
Add peeled, deveined shrimp and cook just until they turn pink, approximately 3 to 4 minutes to avoid overcooking.
06 -
Remove from heat and stir in lime juice, sliced green onions, and chopped basil. Serve immediately.
# Extra Suggestions:
01 -
Avoid overcooking shrimp to maintain tender texture; shrimp cooks quickly once added to simmering soup.