THAI COCONUT CURRRY SOUP
This Thai Coconut Curry Soup is perfect for when it’s cold outside, and the windchill temperature is 34 degrees F in October.
This soup is brightened by the lime juice and Thai basil, which are freshly squeezed. The cilantro gives it just the right amount of heat. You can reduce the amount of red curry paste to suit your taste.
You can serve the dish as it is: rice, rice noodles, shrimp, and chicken, or keep it meatless.
Coconut oil two tablespoons
One large red pepper, thinly cut
One large yellow bell Pepper, thinly sliced
One medium red onion thinly sliced
Red curry paste, three tablespoons
Freshly grated Ginger, 1 Tablespoon
Three cloves garlic, minced
2 cups chicken stock
8-ounce can of tomato sauce
Fish sauce, 1 1/2 tablespoons
Brown sugar, two teaspoons
Can of coconut milk (13.5 ounces)
Medium shrimp 1 1/2 lbs, peeled & deveined
Fresh Thai basil leaves chopped to 1/4 cup
Fresh cilantro leaves chopped to 1/4 cup
Freshly squeezed lime juice, two tablespoons
To taste, add Kosher Salt and freshly ground Black Pepper
Heat coconut oil over medium heat in a large stockpot Dutch Oven.
Stir occasionally and add bell peppers, onion, and garlic. Cook for 3-4 minutes or until the vegetables are just tender. Stir in Ginger, garlic, and red curry paste until fragrant (about 1 minute).
Whisk in the chicken stock, tomato paste, fish sauce, and brown sugar. Bring to a rolling boil, reduce heat, and simmer for 10-15 minutes until the flavors are blended.
Stir in coconut cream and simmer for 10 minutes until it is reduced and slightly thickened.
Stir in the shrimp and cook, stirring frequently, for 3-4 minutes or until cooked.
Remove from heat. Stir in lime juice, basil, and cilantro. Season with salt and black pepper to taste.