Coconut Curry Shrimp Soup


2 teaspoons vegetable oil

1 lime, divided use

1 medium onion, sliced

2 tablespoons Thai red curry paste

1 ½ tablespoons fresh ginger, minced

4 cloves garlic, minced

4 cups chicken broth

14 ounces coconut milk, do not use light or low fat

1 1/4 tablespoons fish sauce

1/4 cup mushrooms, thinly sliced

1 red bell pepper, thinly sliced

8 ounces uncooked peeled medium shrimp, or 2 cups cooked chicken

4 ounces medium rice noodles, cooked

fresh herbs for serving, optional cilantro, Thai basil, fresh mint

Zest 1 teaspoon of lime zest and set aside.

Juice half of the lime (1 tablespoon of juice) and reserve the rest for serving.

Heat vegetable oil in a large saucepan over medium heat.

Add sliced onion to the pan and cook until it begins to soften, about 4 minutes.

Add curry paste, ginger, and garlic and stir until fragrant, about 2 minutes.

Stir in chicken broth, coconut milk, and fish sauce, scraping up any brown bits.

Add mushrooms and lime zest, simmer 15 minutes.

Add bell pepper and rice noodles* (see note), simmer for 3 minutes more.

Stir in raw shrimp or cooked chicken, turn off the heat, and cover.

Let rest 5-6 minutes or until shrimp is cooked through or chicken is heated through and the noodles have softened.

Stir in the juiced lime, then serve with fresh herbs and additional lime wedges. Enjoy!
Thanks for Shopping at Gene's Fine Foods!

Return to Recipes