Coconut Curry Soup

This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is simple to formand prepared in beneath thirty minutes!

I love simple soup recipes like this Coconut Curry soup. this straightforward Thai soup is explosive with flavor and tastes a bit like soup from a Thai eating house – no wantfor takeout once you will create this delicious Thai Coconut soup reception.

I want I might take complete credit for this formula however the reality is, I found it at Lisa’s meal time Dish. i used to be given Lisa’s web site for the autumn version of Freaky weekday. As presently as I saw this wealthy and creamy Thai Coconut soup, I knew I had to form it!

Ingredients

• 5 oz white button mushrooms, stems removed and sliced
• 2 tbsp garlic, minced
• 2 tsp ginger, minced or grated
• 2 tbsp coconut oil (vegetable or peanut oil can be use)
• 1 red bell pepper, thinly sliced
• 2 tbsp red curry paste
• 4 cups chicken stock (or fish stock)
• 2 tbsp soy sauce
• 3 tsp fish sauce
• 1 (14 ounces) can regular coconut milk
• 1/4 tsp pepper
• 1 teaspoon brown sugar
• 1 lb large shrimp, deveined and peeled
• 1 tablespoon lime juice
• ¼ cup green onions, sliced
• 2 tbsp fresh basil, chopped

Instructions

1. Heat oil in a large soup pot over medium heat.
2. Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
3. Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
4. Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar ground and black pepper. Bring to a simmer.
5. Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
6. Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.