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Thai Red Curry Soup

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
45 min
SERVINGS
8 servings
Lunch Thai
Thai Red Curry Soup
Ingredients
  • 1/4 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
Instructions
1
Combine the red curry paste and olive oil in a saucepan over low heat, stirring constantly. Allow the mixture to simmer for 5 minutes, releasing its aromatic flavors.
2
Next, add the coconut milk, chicken stock, lime juice, and lime zest to the saucepan. Bring the mixture to a rolling boil, then decrease the heat to medium-low and let it simmer for 10 minutes.
3
Add cherry tomatoes and cilantro to the saucepan, stirring gently. Allow the mixture to simmer again until the tomatoes have softened and become tender, taking around 10-15 minutes.
4
Stir in the shrimp, bean sprouts, and cooked chicken. Continue to cook until the shrimp have turned bright pink on the outside and the meat has reached a fully opaque, cooked state.
5
Finally, season the soup with salt and pepper to taste.