Quick Red Curry Soup

This is a quick recipe for a Thai-inspired coconut-curry soup with shrimp and chicken.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 306 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cups coconut milk
• 3 cups chicken stock
• salt and ground black pepper to taste
• 1 tablespoon chopped fresh cilantro
• 2 limes, juiced
• 2 cups cherry tomatoes
• 1 pound shrimp
• 1 lime, zested
• 1 cup chopped cooked chicken
• 1 (14 ounce) can bean sprouts, drained
• 0.25 cup red curry paste

Recipe Instructions

Step 1

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.

Step 2

Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.

Step 3

Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.

Step 4

Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.