Introduction: Enjoy the vibrant flavors of Thailand with this aromatic Thai Coconut Red Curry Soup with Shrimp. Creamy coconut milk, spicy red curry paste, and succulent shrimp create a symphony of flavors.
Ingredients:
Shrimp
Coconut milk
Red curry paste
Lemongrass
Galangal
Kaffir lime leaves
Fish sauce
Sugar
Lime juice
Vegetables (bell peppers, mushrooms, baby corn)
Fresh herbs (cilantro, Thai basil)
Red chilies
Instructions:
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Instructions:
Heat coconut milk in a pot until it simmers.
Stir in red curry paste and cook until fragrant.
Add lemongrass, galangal, kaffir lime leaves, fish sauce, and sugar.
Pour in water or broth and bring to a simmer.
Add sliced vegetables and cook until tender.
Add shrimp and cook until pink and opaque.
Stir in lime juice and adjust seasoning.
Serve in bowls, garnished with fresh herbs and red chilies.
Tips:
Use fresh ingredients for authentic flavor.
Simmer gently to develop flavors and avoid overcooking shrimp.
Garnish with cilantro, Thai basil, and red chilies.
Storage: Store in an airtight container in the refrigerator for 2-3 days. Reheat gently before serving.