The “Coconut Red Curry Shrimp Soup” recipe shared by Dana from Real Food with Dana on The Real Food Dietitians blog is a gluten-free delight that captures the essence of Thai red curry coconut soup. This recipe is a testament to Dana’s commitment to creating dishes that are not only delicious but also cater to those with gluten intolerance, food sensitivities, or celiac disease. Inspired by a favorite dish from a local restaurant, this soup underwent a transformation to become gluten-free without sacrificing its delectable taste. It features a rich blend of flavors from ingredients like shrimp, coconut oil, onion, broccoli, garlic, ginger, Thai red curry paste, chicken broth, coconut milk, fish sauce, lemongrass, and red pepper. This soup is not just a treat for the taste buds but also a visually appealing dish that promises to make you feel amazing with its wholesome ingredients. Dana’s journey to recreate this soup at home was driven by a personal revelation about the original restaurant version not being gluten-free, leading to a mission to enjoy this favorite dish without the adverse effects. The recipe is straightforward, emphasizing the importance of having all ingredients prepared before starting, as the cooking process is quick. This Coconut Red Curry Shrimp Soup is a celebration of flavor, health, and the joy of cooking with real, whole ingredients.
Ingredients:
8-10 ounces thin rice noodles, or Vietnamese cellophane noodles (also called glass noodles or bean threads)
2 tablespoons sesame oil
2 pounds shrimp, peeled and deveined
Salt
Black pepper
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 red bell pepper, chopped
2 tablespoons ginger, freshly grated
3 tablespoons red curry paste
3 cups chicken stock
1 (13.5 ounce) can unsweetened coconut milk
2 tablespoons fish sauce
1 tablespoon brown sugar
1 lime, juiced
1/4 cup freshly chopped cilantro
Sesame seeds for garnish
Directions:
Bring a pot of water to a boil. Add the noodles and stir. Shut off the heat and the noodles should be done in 4 minutes. Drain in a colander and rinse with cold water. Drizzle with sesame oil and stir. Set aside.
Season shrimp with salt and pepper. In a large pot, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes; remove from pot and set aside.
Add onion, garlic, bell pepper, and ginger to the pot. Cook until tender, about 3-4 minutes. Whisk in curry paste until combined, about 1 minute. Gradually whisk in chicken stock, coconut milk, fish sauce, and brown sugar and cook fully until incorporated. Bring to a boil; reduce heat and simmer about 8-10 minutes.
Stir in noodles, shrimp, lime juice, and cilantro. Garnish with sesame seeds and lime wedges.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: Estimated 500 kcal | Servings: 3-4 servings