A fragrant and spicy Thai soup infused with lemongrass and red curry paste, featuring shrimp and vibrant vegetables. This soup is perfect for a warming and flavorful meal.
Ingredients
For the Soup:
- 2 tbsp vegetable oil
- 2 stalks lemongrass, bruised and cut into 2-inch pieces
- 1 tbsp red curry paste (adjust to taste)
- 1 can (400 ml) coconut milk
- 3 cups chicken or vegetable broth
- 1/2 lb shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 cup bell peppers, thinly sliced
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp lime juice
For Garnish:
- Fresh cilantro
- Red chili slices
- Lime wedges
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Serves:
4 people
Instructions
- Prepare the Base:
- Heat vegetable oil in a large pot over medium heat. Add the lemongrass and sauté for 1 minute to release its fragrance. Stir in the red curry paste and cook for another 1-2 minutes until fragrant.
- Add Coconut Milk and Broth:
- Pour in the coconut milk and chicken or vegetable broth. Bring to a gentle simmer.
- Add Shrimp and Vegetables:
- Add the shrimp, mushrooms, and bell peppers to the pot. Simmer for 5-7 minutes, or until the shrimp are cooked through and the vegetables are tender.
- Season the Soup:
- Stir in fish sauce and lime juice. Taste and adjust seasoning as needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and lime wedges. Serve hot.
Nutritional Information (Per Serving):
- Calories: 250 kcal
- Protein: 15g
- Carbohydrates: 12g
- Fat: 15g
- Sodium: 500mg
Notes
- Substitute shrimp with chicken, tofu, or more vegetables for variety.
- Add rice noodles or serve with steamed jasmine rice for a heartier meal.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊