Course: Main Course
Cuisine: Thai
This Thai Coconut Curry Soup is a delightful blend of savory and aromatic flavors. Succulent shrimp, tender vegetables, and creamy coconut milk come together to create a heartwarming and insanely good dish that's perfect for a cozy dinner. It's a great choice for anyone craving delicious Thai flavors without too much spice.
TIME
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
SERVINGS
Servings: 4
Calories: 320 per serving
DIET
Diet: Gluten-Free, Dairy-Free
Ingredients
- 1 tablespoon coconut oil
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 3 tablespoons Thai red curry paste
- 4 cups chicken or vegetable broth
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1 pound large shrimp, peeled and deveined
- Juice of 1 lime
- Fresh cilantro and lime wedges for garnish
Instructions
- 1. In a large pot, heat the coconut oil over medium heat. Add the onions, garlic, and ginger, and sauté for 3-4 minutes until the onions are soft.
- 2. Add the red curry paste and continue to cook, stirring constantly, for another 2 minutes.
- 3. Pour in the broth, coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- 4. Add the red bell pepper and snow peas to the pot, then simmer for 5 minutes.
- 5. Gently stir in the shrimp and simmer for an additional 3-4 minutes until the shrimp are pink and cooked through.
- 6. Stir in the lime juice and adjust the seasoning if necessary.
- 7. Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Cooking Notes
- Adjust the amount of red curry paste to suit your spice preference.
- Feel free to add other vegetables like mushrooms, bamboo shoots, or baby corn for extra texture and flavor.
Beer, Wine, Cocktail Pairings
- Beer Pairing: For a Thai-inspired meal, pair this dish with a crisp and refreshing lager like Singha, a popular Thai beer.
- Wine Pairing: A Riesling with its balanced sweetness and acidity would complement the creamy coconut and hint of spice in the soup.
- Cocktail Pairing: Try a classic Thai iced tea with condensed milk for a sweet and creamy accompaniment to the flavors of the soup.
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