Coconut curry soup
Here’s a recipe for a delicious coconut curry soup with shrimp or chicken. It's packed with flavors from coconut milk, red curry paste, and fresh vegetables.
1 onion, chopped
2 garlic cloves, grated
2 cm piece of fresh ginger, grated
1 red chili, chopped
Juice of 1 lime
400 ml coconut milk
4 tbsp red curry paste
1 red pepper, finely chopped
1 spring onion, finely chopped
1 carrot, finely chopped
1 tsp paprika
1 vegetable stock cube
1 chicken stock cube
1.5 liters water
Salt and pepper to taste
1 cup of cooked shrimp or chicken (add at the end)
Heat oil in a large pot and sauté the chopped onion over medium heat until softened, about 5 minutes.
Add the grated garlic and ginger along with the chopped red chili to the pot. Cook for 1-2 minutes until fragrant.
Stir in the red curry paste, red bell pepper, spring onion, and carrot. Cook for another 2-3 minutes, stirring occasionally to coat the vegetables with the curry paste.
Pour in the coconut milk, lime juice, 1.5 liters of water, and crumble the vegetable and chicken stock cubes into the pot. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
In the last 5 minutes, add the cooked shrimp or chicken to the soup. Let it simmer for another 5 minutes to warm the protein through.
Taste the soup and season with salt, pepper, and more lime juice if desired. Serve hot with fresh herbs or a squeeze of lime on top.