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Thai Red Curry Shrimp Soup

Thai Red Curry Shrimp Soup


  • 2 Tbsp Oil
  • 2-3 Tbsp Red Curry Paste
  • 2 large Garlic Cloves, minced
  • 2 tsp Minced Ginger
  • 2 ea 13.5-oz Cans of Coconut Milk
  • ½ C Water
  • 2 ea 2" Pieces of Lemongrass, cut in half
  • 1-2 Tbsp Brown Sugar, depending on desired sweetness
  • 2 Kaffir Lime Leaves
  • 24 Raw, Peeled, Deveined, Tail-On Shrimp
  • 2 C Sugar Snap Peas
  • 1 Red Bell Pepper, cut into strips
  • 2 Tbsp Fish Sauce
  • 6 oz Rice Noodles, prepared according to package directions


  • ¼ C Chopped Fresh Cilantro
  • ¼ C Thinly Sliced Fresh Thai Basil
  • 1 Lime, cut into wedges
  • 1 Red Chili, sliced thin


  1. Heat a medium size pot over medium high heat. Add oil. Add red curry paste and stir for about 1 minute or until fragrant. Add garlic and ginger, stir for about 30 seconds. Add coconut milk, water, lemongrass, brown sugar and kaffir lime leaves. Cook and stir frequently about 20 minutes or until shrimp turns bright red. Stir in the fish sauce. Divide rice noodles among bowls, top with soup and desired garnishes.
  2. Add bok choy, broccoli, and carrots for more veggies or mix it up and add 3 cups of mixed veggies in place of the snap peas and red bell peppers.

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