Light Thai Red Curry Soup

13 INGREDIENTS • 7 STEPS • 30MINS

Light Thai Red Curry Soup

Recipe

4.7

6 ratings

A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.

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Light Thai Red Curry Soup

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A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.

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.

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30MINS

Total Time

$3.27

Cost Per Serving

Ingredients

Servings

4

us / metric

1 in

Fresh Ginger, minced, peeled

2 cloves

Garlic, minced

1 bunch

Scallion

1 scallion per 4 servings

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

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

Love This Recipe?

Light Thai Red Curry Soup

Save

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 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 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).

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