Quick Red Curry Soup
Here's another spontaneous creation inspired by the amazing laksas I've sampled around my office in NYC. Enjoy this Super Bowl dish!
Ingredients
- ¼ cup red curry paste
- 2 tablespoons olive oil
- 3 cups coconut milk
- 3 cups chicken stock
- 2 limes, juiced
- 1 lime, zested
- 2 cups cherry tomatoes
- 1 tablespoon chopped fresh cilantro
- 1 pound shrimp
- 1 (14 ounce) can bean sprouts, drained
- 1 cup chopped cooked chicken
- salt and ground black pepper to taste
Instructions
- Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
- Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
- Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
- Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.
Notes
- You can use skinny rice noodles instead of bean sprouts if you like, but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.
- Pork can be used interchangeably with chicken.
Nutrition
Calories: 306kcalCarbohydrates: 8gProtein: 19gFat: 29gSaturated Fat: 18gCholesterol: 100mgSodium: 557mgPotassium: 396mgFiber: 2gVitamin C: 21mgCalcium: 47mgIron: 5mg
Tried this recipe?Let us know how it was!