A flavorful red curry soup filled with aromatic vegetables, spicy curry, and succulent shrimp.
Total Time
30min
4.7
6 Ratings
Author: Vodka & Biscuits
Servings:
4
Ingredients
•
1
in
Fresh Ginger
, minced, peeled
•
2
cloves
Garlic
, minced
•
1
bunch
Scallions
•
1
stalk
Lemongrass
•
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
Fresh Cilantro
•
to taste
White Rice
, cooked
or Rice Noodles
Cooking Instructions
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.
2.
Heat the Canola Oil (1 Tbsp) in a sauce pan over medium heat. Once hot, add Garlic (2 cloves), Fresh Ginger (1 in), Scallions (1 bunch) and Lemongrass. Cook 1-2 minutes until fragrant.
3.
Add Carrots (2) and Red Bell Pepper (1) and cook 2 minutes.
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.
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.
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).
7.
Serve with White Rice (to taste).
Nutrition Per Serving
CALORIES
210
FAT
10.5 g
PROTEIN
12.9 g
CARBS
17.6 g
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