Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.
5 stars (49 ratings)
Ingredients
2tablespoonscoconut oil
1large red bell pepper, thinly sliced
1large yellow bell pepper, thinly sliced
1medium red onion, thinly sliced
3tablespoonsred curry paste
1tablespoonfreshly grated ginger
3clovesgarlic, minced
2cupschicken stock
1 (8-ounce)cantomato sauce
1 ½tablespoonsfish sauce
2teaspoonsbrown sugar
1 (13.5-ounce)cancoconut milk
1 ½poundsmedium shrimp, peeled and deveined
¼cupchopped fresh Thai basil leaves
¼cupchopped fresh cilantro leaves
2tablespoonsfreshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat coconut oil in a large stockpot or Dutch oven over medium heat.
Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.