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Food & Drink


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.

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Joseph M. Kay

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