Quick Red Curry Soup Recipe

Quick Red Curry Soup is a delicious and satisfying dish that is perfect for a chilly day or when you are craving something warm and flavorful. This soup is packed with bold and zesty flavors that will tantalize your taste buds and leave you feeling completely satisfied. With the perfect blend of Thai red curry paste, coconut milk, and an array of fresh vegetables and protein, this soup is a complete meal in itself, and it comes together in just 30 minutes.

The star of this recipe is t...

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

Information

Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 8
Yield: 8 servings

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.

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.

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.

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.

Nutrition

306 cal.

Total Fat: 29g
Saturated Fat: 18g
Cholesterol: 100mg
Sodium: 557mg
Total Carbohydrate: 8g
Dietary Fiber: 2g
Total Sugars: 0g
Protein: 19g
Vitamin C: 21mg
Calcium: 47mg
Iron: 5mg
Potassium: 396mg

How to Make Quick Red Curry Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

306 cal.

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