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Quick and Easy Coconut Thai Shrimp Soup
Serves 4
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Ingredients
  1. 2 1/2 cups uncooked Noodles
  2. 2 tablespoon extra virgin olive oil
  3. 1 lb. Shrimp : peeled and deveined
  4. 1 pinch Himalayan Salt (to taste)
  5. 1 pinch White Pepper (to taste)
  6. 2 Cloves Garlic : minced
  7. 1 Onion : sliced finely
  8. 1/2 Red Bell Pepper : chopped
  9. 1 tablespoon Fresh Ginger : grated or minced
  10. 2 tablespoon Red Curry Paste
  11. 1 12 oz can unsweetened Coconut Milk
  12. 2 1/2 cups Vegetable Broth
  13. Juice of 1 Lime
  14. 2 squeezes of Lemon
Instructions
  1. Bring 2 cups of water to boil. Add pasta and cook according to package. Set aside.
  2. In a saute pan, warm olive oil. Add shrimp, salt and pepper to taste. Cook, stirring, until pink, for approximately 2-3 minutes. Set aside.
  3. In a stockpot, add garlic, onion, and Red Bell Pepper. Cook, stirring often, until tender. Cook approximately 5 minutes. Add ginger, stirring repetitively. Cook approximately 2 minutes.
  4. Add red curry paste. Stir continuously until well combined.
  5. Gradually add coconut milk and vegetable stalk. Whisk/Stir continuously for approximately 2 minutes : until completely incorporated.
  6. Bring to a boil. Reduce heat and let simmer until it thickens slightly. Approximately 5 minutes. Add shrimp. Allow to simmer for 30 seconds-1 minute.
  7. Serve.
Adapted from Damn Delicious
Adapted from Damn Delicious
Casandra Tressler http://www.casandratressler.com/