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Skip the take-out and try making this at home – it’s unbelievably easy and 10000x tastier and healthier!
I am such a sucker for Thai take-out, particularly for red curry and coconut soup. But ordering take-out has been getting a bit costly so this homemade coconut curry soup comes in very handy, especially during the cold, winter months. And the leftovers taste a million times better too.
Best of all, it’s so easy to make and it doesn’t require ingredients that are hard to find. Here’s what you’ll need:
basmati rice
medium shrimp
butter
onion
red bell pepper
red curry paste (green curry paste can also be used here)
garlic
ginger
unsweetened coconut milk
vegetable stock
lime juice
cilantro
And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. Either way, you’ll be sure to skip your usual Thai take-out and indulge in this budget-friendly version instead.
Kosher salt and freshly ground black pepper, to taste
2tablespoonsunsalted butter
1onion, diced
1red bell pepper, diced
2tablespoonsred curry paste
3clovesgarlic, minced
1tablespoonfreshly grated ginger
1 (12-ounce) canunsweetened coconut milk
3cupsvegetable stock
2tablespoonsfreshly squeezed lime juice
2tablespoonschopped fresh cilantro leaves
Instructions
In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
Season shrimp with salt and pepper, to taste.
Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.
Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.