Thai Red Curry Soup with Shrimp
This is one of our favorite soup recipes. We first had it at a dinner party while we were home for Christmas in 2003. The original recipe calls for green beans, but we always use broccoli.
- 1 Tbsp oil
- 12 oz shrimp, peeled and deveined
- 1 tsp red curry paste
- 8 oz broccoli florets
- 1 can chicken broth (14 1/2 oz)
- 1 Tbsp fish sauce
- 1 can unsweetened coconut milk
- Heat oil in a large saucepan, stir fry shrimp with curry paste until shrimp is cooked through. Remove shrimp and set aside.
- Add broccoli and a little more oil to the pan and stir fry broccoli, allowing it to brown slightly.
- Add chicken broth and scrape up and bit on the bottom of the pan. Add fish sauce and bring to a boil.
- Add coconut milk and return shrimp to the pan. Heat through.
The original recipe used 1 Tbsp of red curry paste, but that's too hot for Heather. 1 tsp is enough for some background heat, 1 Tbsp will make your nose run.
1 Tbsp of the red curry paste will do more than make your nose run! It made Nate's forehead sweat.