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Home / Recipes / Prawn

Quick Red Curry Soup

Prawn

Quick Red Curry Soup

Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!

Ingredients

  1. ¼ cup red curry paste
  2. 2 tablespoons olive oil
  3. 3 cups coconut milk
  4. 3 cups chicken stock
  5. 2 limes, juiced
  6. 1 lime, zested
  7. 2 cups cherry tomatoes
  8. 1 tablespoon chopped fresh cilantro
  9. 1 pound shrimp
  10. 1 (14 ounce) can bean sprouts, drained
  11. 1 cup chopped cooked chicken
  12. salt and ground black pepper to taste

Directions

  1. Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
  2. Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
  3. Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
  4. Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

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