Thai Curry Shrimp Soup
Dive into Flavor: Authentic Thai Curry Shrimp Soup
Craving a taste of Thailand? Look no further! This Thai Curry Shrimp Soup is a vibrant, flavorful, and surprisingly easy-to-make dish that will transport your tastebuds straight to the streets of Bangkok. It’s the perfect blend of creamy coconut milk, aromatic red curry paste, and succulent shrimp – a truly comforting and satisfying meal.
This soup is incredibly versatile. Enjoy it as a light lunch, a cozy dinner, or even a flavorful starter. It’s packed with goodness and comes together in just 35 minutes, making it ideal for busy weeknights or when you want a quick yet impressive meal.
What makes this Thai Curry Shrimp Soup special?
- Authentic Flavor: We use a generous amount of red curry paste to deliver that signature Thai kick. Don’t be afraid to adjust the amount to your spice preference!
- Creamy Coconut Milk: The coconut milk creates a rich and velvety base that perfectly complements the shrimp and spices.
- Quick & Easy: This recipe is designed for simplicity, so you can enjoy a delicious homemade meal without spending hours in the kitchen.
- Healthy & Nutritious: Packed with protein from the shrimp and vitamins from the vegetables, this soup is as good for you as it tastes.
Tips for the Perfect Soup:
- Spice Level: Start with 3 tablespoons of red curry paste and add more to taste. Different brands vary in heat, so it’s best to start conservatively.
- Shrimp Quality: Use fresh or frozen shrimp that have been properly peeled and deveined. This will ensure the best flavor and texture.
- Herb Power: Don’t skimp on the fresh herbs! Cilantro adds a bright, refreshing flavor that really elevates the soup.
- Vegetable Variations: Feel free to add other vegetables like bell peppers, mushrooms, or broccoli to customize the soup to your liking.
Frequently Asked Questions:
Q: Can I use a different type of curry paste?
A: While red curry paste is traditional, you can experiment with green or yellow curry paste for a different flavor profile.
Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply substitute the shrimp with tofu or other plant-based protein and ensure your curry paste and fish sauce are vegetarian/vegan-friendly.
Q: How can I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: What does fish sauce add to the soup?
A: Fish sauce adds a savory umami flavor that enhances the overall taste of the soup. It’s a key ingredient in Thai cuisine.
Get ready to experience the deliciousness of Thailand with this easy and flavorful Thai Curry Shrimp Soup! It’s a guaranteed crowd-pleaser that will leave you wanting more.
Thai Curry Shrimp Soup
Ingredients
- 1 pound Shrimp Peeled and deveined
- 1 can Coconut milk 13.5oz
- 3 tablespoons Red Curry paste
- 2 tablespoons Fish sauce
- 1 cup Zucchini Diced
- ¼ cup Fresh Cilantro and other herbs Chopped
- 1 tablespoon Oil For sauteing
- 1 teaspoon Salt To taste
- ½ teaspoon Black pepper To taste
Instructions
- Sauté shrimp with oil, salt and pepper until pink and opaque. Set aside.
- In the same pot, add coconut milk and red curry paste. Bring to a simmer.
- Add zucchini and cook until tender-crisp.
- Add the cooked shrimp and fish sauce. Simmer for 1-2 minutes.
- Stir in fresh herbs. Season to taste.
- Serve hot and enjoy!
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