Thai Shrimp And Red Curry Soup

Ingredients:

Broth for Thai soup:

-2 tablespoons of butter

-1 large tablespoon of chopped garlic

-1 tablespoon ginger

-2 to 4 tablespoons of red curry paste (to taste)

-4 teaspoons of fish sauce

-2 teaspoons of soy sauce

-juice of a lime

-1/2 tablespoon sambal oelek

-4 cups of chicken broth

-2 cans of coconut milk

-3 to 4 chopped Thai chili peppers

-4 or 5 sprigs of coriander

-3 or 4 sprigs of mint

-4 or 5 kaffir lime leaves

-salt and pepper

For the rest:

Red peppers,

onions,

mushrooms,

all fried of course,

baby corn,

vermicelli (it’s also good with rice)

shrimp fried with a little garlic, ginger, salt and pepper (it’s also good with chicken, or even both together)

mint and chopped coriander

Instructions:

In a cauldron, melt the butter and brown the garlic and ginger for 1 to 2 minutes.

Add the curry paste, lime juice and sambal oelek and heat for 2 minutes, mixing well.

Add the fish sauce, soy sauce, broth and coconut milk and mix well.

Bring to a boil.

Add cilantro, mint, lime leaves and hot peppers.

Reduce heat and simmer for 15 minutes, stirring occasionally.

Remove herbs and lime leaves.

For the rest, you put what you want. I opted for:

Red peppers, onions, mushrooms, all fried of course, baby corn, vermicelli (it’s also good with rice) and shrimp that I fried with a little garlic, ginger, salt and pepper (it’s also good with chicken, or even both together)

I also served with mint and chopped coriander

Nutrition Information:

Nutrition Facts (Per Serving, approximately):

Frequently Asked Questions:

Can I adjust the spice level in this Thai Shrimp and Red Curry Soup?

Yes, you can easily adjust the spice level by controlling the amount of red curry paste and Thai chili peppers.

Start with a smaller amount and taste as you go to achieve your desired spice level.

Is it necessary to include all the suggested vegetables and proteins, or can I customize them?

The recipe is versatile, and you can customize it based on your preferences.

Feel free to add or omit vegetables and proteins according to your taste or dietary restrictions.

Can I substitute ingredients in the broth, such as using light coconut milk or low-sodium chicken broth?

Absolutely, you can make this soup lighter by using light coconut milk and low-sodium chicken broth.

Adjusting these ingredients allows you to tailor the recipe to your dietary preferences.

How can I make this soup vegetarian or vegan?

To make this soup vegetarian or vegan, you can replace the shrimp with tofu or other plant-based proteins.

Also, use vegetable broth instead of chicken broth, and ensure that the curry paste and sauces are vegan-friendly.

What’s the best way to store and reheat the leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

To reheat, gently warm it on the stovetop over low to medium heat, stirring occasionally.

Add a splash of water or broth if needed to maintain the desired consistency.

Can I make this Thai Shrimp and Red Curry Soup less spicy?

Certainly, you have control over the spice level.

Adjust the quantity of red curry paste and Thai chili peppers to suit your spice preferences.

Start with a smaller amount and add more if needed.

Are there alternatives to shrimp for this soup?

Yes, you can substitute shrimp with other proteins like chicken, tofu, or a mix of your favorite seafood.

Adjust the cooking time accordingly based on your protein choice.

Can I prepare the broth in advance and store it for later use?

Absolutely, you can make the broth ahead of time.

Allow it to cool and store it in an airtight container in the refrigerator.

When ready to use, reheat the broth and proceed with adding the remaining ingredients.

Is there a vegetarian version of this soup?

Yes, you can make a vegetarian version by omitting the shrimp and using vegetable broth.

Tofu or other plant-based proteins can be used as a substitute.

Ensure the curry paste and sauces are vegetarian-friendly.

Can I freeze the leftovers of this soup?

While coconut milk may change in texture when frozen, you can freeze the soup without it and add coconut milk upon reheating.

Store the soup in a freezer-safe container, leaving some space for expansion.

Thaw overnight in the refrigerator and reheat on the stovetop.