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!
