Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 4 cups seafood or chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Salt and pepper, to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Add the red curry paste and stir well to combine with the onion mixture.
- Pour in the coconut milk and broth, stirring to combine, and bring to a simmer.
- Add the shrimp, fish sauce, and lime juice, and let cook for about 5 minutes until the shrimp are pink and cooked through.
- Add sliced red bell pepper and snap peas, cooking for another 2-3 minutes until the vegetables are tender-crisp.
- Season with salt and pepper to taste and remove from heat.
- Serve hot, garnished with fresh cilantro.
Notes
- For added heat, include sliced fresh chili peppers.
- Substitute shrimp with tofu for a vegetarian version.
- Serve with steamed rice or crusty bread to soak up the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 10 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 200 mg