Thai Red Curry Shrimp Soup

thai red curry shrimp soup

I was feeling pretty sick the other night and needed some soup to soothe my soul. I had a spicy shrimp soup at a Thai restaurant years ago that was the inspiration for creating this recipe at home. I’m really glad it worked out.  The spiciness cleared out my sinuses and it came together pretty quickly with minimal effort. I will definitely be making this again.

This soup is pretty accessible. Usually Thai dishes call for exotic ingredients like kefir lime leaves, fish sauce and galangal. This is a Thai-style dish, so I just used what I had in my pantry. It tasted pretty close to the real thing so I’m happy with it and I’m glad I didn’t have to run to the store and search for things when I was sick.

The base is great, and I can imagine adding more veggies to make it into a full meal. Commenter Kathy D. suggested baby corn, beech mushrooms, bamboo shoots, chinese cabbage, and pea pods. I also think bell pepper, water chestnuts, straw mushrooms, and carrots would be great here.

CLICK HERE TO PRINT THIS RECIPE (LINK OPENS A PDF DOCUMENT)

Thai Red Curry Shrimp Soup

serves 3

For the soup:

2 cloves garlic, grated
2 teaspoons ginger, grated
2 teaspoons red curry paste (you may need to adjust this amount depending on the brand)
1/2 cup coconut milk
3 cups broth (you can use homemade

, or store bought chicken, seafood or vegetable broth)
1 bay leaf
1 teaspoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon toasted sesame oil
8 large shrimp, peeled, deveined, and tails off [reserve shells & tails if making homemade broth]
2 ounces quick-cooking soba noodles
2 green onions, thinly sliced

  1. Add a little bit of oil to a sauce pan on medium heat and add garlic and ginger. Sautee for 1 minute, stirring constantly, then add red curry paste. Sautee for 2 minutes.
  2. Add coconut milk and use a whisk to combine curry paste, garlic and ginger into the liquid.
  3. Pour in rest of coconut milk, broth, bay leaf, soy sauce, lemon juice, and sesame oil. Bring to a boil, then reduce heat to low and simmer for about 15 minutes.
  4. Add noodles and shrimp. The shrimp will cook in about 3 minutes — add your noodles so they will be ready the same time as the shrimp.  (For example, if your noodles take 10 minutes to cook, add them first and add the shrimp after 7 minutes). Cook just until shrimp are opaque – any longer and they will become rubbery. Don’t worry if your noodles are a little undercooked – they will soften in the warm broth off the heat.
  5. Remove from heat and add the green onions. Taste and adjust seasonings. It will probably need more soy sauce. Serve immediately.

CLICK HERE TO PRINT THIS RECIPE (LINK OPENS A PDF DOCUMENT)

For homemade shrimp broth:

Shells and tails from 8 shrimp
3 cups water
1/2 cup vermouth (can substitute dry white wine or just more water)
1 whole clove of garlic
2 bay leaves
Salt and pepper

  1. Combine all ingredients in a pot on the stove top over medium heat.
  2. Bring to a boil and reduce heat to low. Simmer, uncovered, for about 20 minutes. Liquid will reduce and flavors will concentrate. Add a pinch of salt and pepper. Don’t season heavily since you will be adding seasonings to the soup.
  3. Strain and use to make Thai shrimp soup.

thai red curry soup with tofu and bok choy

I played with the base recipe to make a different soup — this time with tofu, bok choy, and white onions. I sauteed the tofu and onions before adding them to the broth. I must say — it was very tasty and worked really well with the red curry flavors.

Making shrimp broth is easy - just use the shells you peeled off your shrimp. Theyll turn red as theyre simmering in the water with the bay leaves, garlic and vermouth.

Making your own shrimp broth is easy – just use the shells you peeled off your shrimp. They’ll turn red as they’re simmering in the water with the bay leaves, garlic and vermouth.

The green onions are really important here. They add a light but sharp flavor. Or you can soften a white onion in oil first before adding to the soup.

Make sure not to add the green onions until you take the soup off the burner. The heat destroys their mild flavor.

Make sure not to add the green onions until you take the soup off the burner. The heat can destroy their gentle flavor.

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2 Comments

  1. Making a big pot of it tonight, but adding a bunch of vegetables: baby corn, beech mushrooms, bamboo shoots, chinese cabbage, maybe there’s some pea pods in the frig, etc. I think this may be a five star.

    Reply

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