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Red Curry Shrimp Soup

Delicious and savory, this curry soup with snap peas and red bell pepper is a must try and can easily be made in your own kitchen. Servings: 4


  • 9 oz prawn or shrimps (shelled and deveined, keep the head and shells)

  • 5 oz snap peas

  • 5 oz red bell pepper

  • 5 oz white onion

  • 2 kaffir lime leave (cut into fine strips)

  • 1 tbsp oil

  • 3 tbs CurryFresh red curry paste

  • 2 tsp palm sugar

  • 2 tsp salt to taste

  • 2 tsp fish sauce

  • 3/4 cup coconut milk

  • 1 cup water


  • On medium high heat add the oil and curry paste and stir until fragrant

  • Add the coconut milk and saute until it reduces to about half of its volume

  • Add the palm sugar and stir until dissolved

  • Add red bell pepper, snap peas, and white onion. Cook for about 2 minutes

  • Add the shrimp and stir ingredients together

  • Add the water (or broth*) and bring to a boil

  • Add the fish sauce

  • Add salt to taste

  • Turn off the heat

  • Serve with the kaffir lime leaf strips as a garnish

"For an extra savory seafood flavor, make a broth with the shrimp shells and head. Bring your cup of water to a boil and add the shrimp shells. Let it boil gently for about 5 minutes then turn off the heat and remove and discard the shells. The kaffir lime leaves can be added whole to the soup during cooking but should then be discarded before serving.”

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