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SideChef
Recipes
Light Thai Red Curry Soup
Recipe

13 INGREDIENTS • 7 STEPS • 30MINS

Light Thai Red Curry Soup

4.7
6 ratings
A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.
30MINS
Total Time
$3.27
Cost Per Serving
Ingredients
Servings
4
US / Metric
Fresh Ginger
1 in
Fresh Ginger, minced, peeled
Garlic
2 cloves
Garlic, minced
Scallion
1 bunch
Scallion
1 scallion per 4 servings
Lemongrass
1 stalk
Canola Oil
1 Tbsp
Canola Oil
Red Bell Pepper
1
Red Bell Pepper, thinly sliced
Carrot
2
Large Carrots, thinly sliced, peeled
Red Curry Paste
2 Tbsp
Red Curry Paste
Light Coconut Milk
1 can
(14 fl oz)
Light Coconut Milk
or A combination of coconut milk and water
Vegetable Stock
1/2 cup
Vegetable Stock
Shrimp
8 oz
Shrimp, deveined, peeled
Fresh Cilantro
to taste
White Rice
to taste
White Rice, cooked
or Rice Noodles
Nutrition Per Serving
VIEW ALL
Calories
210
Fat
10.5 g
Protein
12.9 g
Carbs
17.6 g
Add to plan
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Light Thai Red Curry Soup
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide 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 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 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 (2 Tbsp), stir to combine, and let it cook out for 1-2 minutes. Stir to make sure paste doesn't burn.
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).
step 7 Serve with White Rice (to taste).
Tags
view more tags
Dairy-Free
Lunch
Seafood
Shellfish
Vegetables
Soup
Thai
Winter
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