Thai curry shrimps soup is one of my favorite soup, hands down! Not because I love shrimps but this soup is fully loaded with flavors. Honestly speaking, you need to try this soup, if you’re allergic to shrimps try it with chicken I will post a recipe for it soon.
You can travel to any part of the world through food, and this Thai curry shrimp soup will take you to Thai briefly from the comfort of your home!…. Yeah!
All I have to say is if you’re tired of the same set of soup and you need a bowl of deliciousness, simple soup, full of flavor then try this Thai curry shrimp soup.
You might want to try;
Potato, Sausage And Cabbage Soup
Ground beef, Potato and Kale Soup
- 1 Pound Shrimp (peeled and deveined)
- 1 Can Coconut milk (13.5oz)
- 3 Tablespoons Red Curry paste
- 2 Tablespoons Fish sauce
- 1 Cup Zucchini (diced)
- ¼ Cup Fresh Cilantro and Basil (about 3:1)
- 1 Teaspoon Turmeric (optional)
- 2 Cloves Garlic (minced)
- 1 Teaspoon Ginger (grated)
- 1 Teaspoon Cumin
- ½ Cup Onion (chopped)
- 1 Teaspoon Paprika
- 2 Tablespoons Coconut oil (or your choice)
- 1 Teaspoon Red pepper flake (optional)
- 1 Teaspoon Lime juice
- Salt and pepper
Gather all the ingredients, cut the vegetable, clean the shrimps, you can remove the tail or leave it on.
In a bowl, add the shrimp, about ¼ of coconut milk, paprika, cumin, lime and leave for about 5 minutes you don’t want to leave too long.
Heat the coconut oil in a sauté pan, add garlic, ginger, onion and sauté for a few seconds.
Add the fish sauce, curry paste, coconut milk and bring to a boil, reduce the heat to simmer for 10 minutes and make sure you stir.
Add zucchini, red pepper flakes if you're using.
Thrown in the shrimp, and combine. Cook for about 1 minute.
Add the herbs and season and let it simmer for about 1 minute or until the shrimps turn pink or opaque.
Serve and enjoy.
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