Light Thai Red Curry Soup

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2.5 cm

Fresh Ginger , minced, peeled

2 cloves

Garlic , minced

1 bunch

Scallions

1 scallion per 4 servings

1 stalk

Lemongrass

15 mL

Canola Oil

1

Red Bell Pepper , thinly sliced

2

Large Carrots , thinly sliced, peeled

45 g

Red Curry Paste

1 can
(14 fl oz)

Light Coconut Milk

or A combination of coconut milk and water

120 mL

Vegetable Stock

225 g

Shrimp , deveined, peeled

to taste

Fresh Cilantro

to taste

White Rice , cooked

or Rice Noodles

Cooking Instructions

HIDE IMAGES

Step 1

To prepare the Lemongrass (1 stalk) , remove any outer discolored or loose layers. Smash the stalk with your knife 1-2 times. Set aside approx. 1" of the stalk and mince. Reserve the remaining stalk.

Step 2

Heat the Canola Oil (15 mL) in a sauce pan over medium heat. Once hot, add Garlic (2 cloves) , Fresh Ginger (2.5 cm) , Scallions (1 bunch) and Lemongrass. Cook 1-2 minutes until fragrant.

Step 3

Add Carrots (2) and Red Bell Pepper (1) and cook 2 minutes.

Step 4

Add Red Curry Paste (45 g) , stir to combine, and let it cook out for 1-2 minutes. Stir to make sure paste doesn't burn.

Step 5

Add Light Coconut Milk (1 can) and Vegetable Stock (120 mL) and stir to combine. Add remaining lemongrass stalk and bring to a simmer for 5 minutes.

Step 6

Add Shrimp (225 g) and cook until the shrimp is firm and pink. Remove lemongrass and garnish with green parts of scallion and Fresh Cilantro (to taste) .

Step 7

Serve with White Rice (to taste) .