The “Thai Red Curry Shrimp Soup” is a vibrant and flavorful dish that combines the warmth of red curry paste with the sweetness of coconut milk, creating a rich and aromatic broth. Succulent shrimp add a luxurious texture, while traditional Thai ingredients like lemongrass, galangal, and kaffir lime leaves infuse the soup with a unique and irresistible flavor profile. This dish is both comforting and exotic, offering a delightful balance of spicy, sweet, and savory notes, making it a perfect choice for anyone looking to explore the depths of Thai cuisine in a single bowl.
ingredint
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
Method
Step 1
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.
Step 2
Season shrimp with salt and pepper. In large pot, heat olive oil over medium heat. Add shrimp and
cook until pink, about 2-3 minutes; remove from pot and set aside.
Step 3
Add onion, garlic, bell pepper and ginger. 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.
Step 4
Stir in noodles , shrimp, lime juice and cilantro. Garnish with sesame seeds and limes.