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RECIPE
13 INGREDIENTS 7 STEPS 30min

Light Thai Red Curry Soup

4.7
6 Ratings
A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.
Light Thai Red Curry Soup Recipe | SideChef
A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
30min
Total Time
$2.53
Cost Per Serving

Ingredients

Servings
4
US / METRIC
1 in
Fresh Ginger , minced, peeled
2 cloves
Garlic , minced
1
Scallion
1 stalk
1 Tbsp
Canola Oil
1
Red Bell Pepper , thinly sliced
2
Large Carrots , thinly sliced, peeled
2 Tbsp
Red Curry Paste
1 can
(14 fl oz)
Light Coconut Milk
or A combination of coconut milk and water
1/2 cup
Vegetable Stock
8 oz
Shrimp , deveined, peeled
to taste
White Rice , cooked
or Rice Noodles
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
205
FAT
10.5 g
PROTEIN
12.6 g
CARBS
16.6 g

Cooking Instructions

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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 (1 Tbsp) in a sauce pan over medium heat. Once hot, add Garlic (2 cloves) , Fresh Ginger (1 in) , Scallion (1) , 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 (2 Tbsp) , 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 (1/2 cup) and stir to combine. Add remaining lemongrass stalk and bring to a simmer for 5 minutes.
Step 6
Add Shrimp (8 oz) 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) .

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Nutrition Per Serving
Calories
205
% Daily Value*
Fat
10.5 g
13%
Saturated Fat
5.5 g
28%
Trans Fat
0.0 g
--
Cholesterol
91.3 mg
30%
Carbohydrates
16.6 g
6%
Fiber
3.4 g
12%
Sugars
9.4 g
--
Protein
12.6 g
25%
Sodium
536.0 mg
23%
Vitamin D
--
--
Calcium
66.2 mg
5%
Iron
0.8 mg
4%
Potassium
495.6 mg
11%
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