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."

 

Ingredients​

• 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 tablespoon 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

​

Preparation & Cooking Steps

• 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 the 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 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 later discarded.”