Welcome, food enthusiasts! Today, we bring you a delectable recipe: Thai Red Curry Shrimp Soup. If you’re a fan of bold, flavorful dishes, this soup will tantalize your taste buds with its harmonious blend of spices, creamy coconut milk, and succulent shrimp. Whether you’re familiar with Thai cuisine or trying something new, this comforting soup is easy to make and delivers rich flavors that will have everyone asking for seconds.
Introduction
Thai Red Curry Shrimp Soup is a flavorful dish inspired by the vibrant, aromatic cuisine of Thailand. Traditionally, Thai dishes are known for their balance of sweet, salty, spicy, and sour flavors, and this recipe delivers all of that in one comforting bowl. It’s a delightful option for shrimp lovers or anyone seeking a cozy meal with a touch of Thai inspiration. Thai Red Curry Shrimp Soup is also quick to make, making it the perfect meal for a busy weeknight or a cozy weekend dinner.
Thai cuisine often features fresh herbs and spices, which contribute to its dynamic flavor profile. Shrimp takes center stage in this soup, offering a delicate sweetness that pairs beautifully with the rich red curry paste and coconut milk. The broth is light yet satisfying, ideal for chilly days or whenever you’re in need of a warm hug in a bowl.
Related recipe: Sausage Balls Recipe with Red Lobster Mix
Ingredients for Thai Red Curry Shrimp Soup
Here’s what you’ll need to make this delicious Thai Red Curry Shrimp Soup:
- 8-10 oz thin rice noodles or Vietnamese cellophane noodles (glass noodles)
- 2 tbsp sesame oil
- 2 pounds shrimp, peeled and deveined
- Salt and black pepper to taste
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 tbsp freshly grated ginger
- 3 tbsp red curry paste
- 3 cups chicken stock
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/4 cup freshly chopped cilantro
- Sesame seeds (for garnish)
Optional Substitutions:
- Noodles: If you’re gluten-free, opt for rice noodles or glass noodles.
- Vegetarian Option: Substitute shrimp with tofu or mushrooms for a veggie version.
Related recipe: Ultimate Cowboy Casserole Cornbread
How to Make Thai Red Curry Shrimp Soup – Step by Step
Step 1: Prepare the Noodles
Bring a pot of water to a boil. Add the noodles and stir gently. Turn off the heat and let the noodles sit for 4 minutes, or until tender. Drain in a colander and rinse with cold water. Drizzle the noodles with sesame oil, toss them to coat, and set them aside.
Step 2: Cook the Shrimp
Season the shrimp with salt and black pepper. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for about 2-3 minutes, until they turn pink. Remove the shrimp from the pot and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, garlic, red bell pepper, and grated ginger. Cook for about 3-4 minutes, until the vegetables soften and become fragrant.
Step 4: Add Curry Paste
Whisk in the red curry paste and cook for about 1 minute to release its flavors.
Step 5: Create the Broth
Gradually whisk in the chicken stock, coconut milk, fish sauce, and brown sugar. Stir well to combine all the ingredients and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 8-10 minutes to develop the flavors.
Step 6: Final Assembly
Stir in the noodles, cooked shrimp, lime juice, and freshly chopped cilantro. Mix well to ensure everything is coated in the broth. Garnish with sesame seeds and serve hot.
Helpful Tips for Thai Red Curry Shrimp Soup
- Tip 1: Always use fresh ginger for the best flavor. If fresh isn’t available, powdered ginger can work, but the taste will be milder.
- Tip 2: Add more or less curry paste depending on your spice tolerance. Start small and add more as needed.
- Tip 3: For a richer flavor, use full-fat coconut milk instead of the light version.
Cooking Tips for the Best Thai Red Curry Shrimp Soup
- Curry Paste: Use authentic Thai red curry paste for the most robust flavor. If you prefer a milder taste, reduce the amount of paste.
- Shrimp Cooking Technique: Avoid overcooking the shrimp. Once they turn pink and opaque, they’re done.
- Noodles: Be sure to cook the noodles separately to prevent them from becoming soggy in the broth.
Serving Suggestions for Thai Red Curry Shrimp Soup
This soup pairs beautifully with a side of jasmine rice or a light cucumber salad. If you’re in the mood for something extra, a cold Thai iced tea would complement the spicy warmth of the soup perfectly.
Nutritional Information
Calories: Approximately 400 per serving
Protein: 35g
Fats: 15g
Carbohydrates: 45g
Vitamins: Rich in Vitamin C from the bell pepper, and healthy fats from coconut milk and shrimp.
Storage and Leftovers for Thai Red Curry Shrimp Soup
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over medium heat, stirring occasionally to maintain the consistency of the broth.
- For best results, store the noodles and broth separately to avoid soggy noodles when reheating.
Frequently Asked Questions (FAQs) for Thai Red Curry Shrimp Soup
Q1: Can I make this soup ahead of time?
Yes! You can prepare the broth and cook the shrimp a day ahead. Just add the noodles and garnish when you’re ready to serve.
Q2: Is this soup gluten-free?
Yes, if you use rice noodles and ensure that the curry paste and fish sauce are gluten-free, this soup can easily be made gluten-free.
Q3: Can I use other proteins instead of shrimp?
Absolutely! Chicken, tofu, or even fish can work as great substitutes for shrimp in this recipe.
Q4: How can I make this soup spicier?
To kick up the heat, you can add more curry paste or toss in some chopped Thai chili peppers.
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Conclusion
We hope you enjoyed learning how to make Thai Red Curry Shrimp Soup. This dish is packed with flavors that will warm your soul and impress your dinner guests. Don’t forget to share your feedback or personal variations in the comments below—happy cooking!
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Thai Red Curry Shrimp Soup Recipe | Quick & Flavorful Dish
Description
Welcome, food enthusiasts! Today, we bring you a delectable recipe: Thai Red Curry Shrimp Soup. If you’re a fan of bold, flavorful dishes, this soup will tantalize your taste buds with its harmonious blend of spices, creamy coconut milk, and succulent shrimp. Whether you’re familiar with Thai cuisine or trying something new, this comforting soup is easy to make and delivers rich flavors that will have everyone asking for seconds.
Ingredients
- 8–10 oz thin rice noodles or Vietnamese cellophane noodles (glass noodles)
- 2 tbsp sesame oil
- 2 pounds shrimp, peeled and deveined
- Salt and black pepper to taste
- 3 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 red bell pepper, chopped
- 2 tbsp freshly grated ginger
- 3 tbsp red curry paste
- 3 cups chicken stock
- 1 (13.5 oz) can unsweetened coconut milk
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 1/4 cup freshly chopped cilantro
- Sesame seeds (for garnish)
Optional Substitutions:
- Noodles: If you’re gluten-free, opt for rice noodles or glass noodles.
- Vegetarian Option: Substitute shrimp with tofu or mushrooms for a veggie version.
Instructions
Step 1: Prepare the Noodles
Bring a pot of water to a boil. Add the noodles and stir gently. Turn off the heat and let the noodles sit for 4 minutes, or until tender. Drain in a colander and rinse with cold water. Drizzle the noodles with sesame oil, toss them to coat, and set them aside.
Step 2: Cook the Shrimp
Season the shrimp with salt and black pepper. Heat olive oil in a large pot over medium heat. Add the shrimp and cook for about 2-3 minutes, until they turn pink. Remove the shrimp from the pot and set them aside.
Step 3: Sauté the Vegetables
In the same pot, add the chopped onion, garlic, red bell pepper, and grated ginger. Cook for about 3-4 minutes, until the vegetables soften and become fragrant.
Step 4: Add Curry Paste
Whisk in the red curry paste and cook for about 1 minute to release its flavors.
Step 5: Create the Broth
Gradually whisk in the chicken stock, coconut milk, fish sauce, and brown sugar. Stir well to combine all the ingredients and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 8-10 minutes to develop the flavors.
Step 6: Final Assembly
Stir in the noodles, cooked shrimp, lime juice, and freshly chopped cilantro. Mix well to ensure everything is coated in the broth. Garnish with sesame seeds and serve hot.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Tip 1: Always use fresh ginger for the best flavor. If fresh isn’t available, powdered ginger can work, but the taste will be milder.
- Tip 2: Add more or less curry paste depending on your spice tolerance. Start small and add more as needed.
- Tip 3: For a richer flavor, use full-fat coconut milk instead of the light version.
