RECIPE
13 INGREDIENTS7 STEPS30MIN

Light Thai Red Curry Soup

4.7
6 Ratings
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Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
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A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.

30MIN

Total Cooking Time

13

Ingredients
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
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
A combination of coconut milk and water
1/2 cup
Vegetable Stock
8 oz
Shrimp , deveined, peeled
to taste
White Rice , cooked
Rice Noodles
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Directions

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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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