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Red Curry Shrimp Soup

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."



  • 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.”

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