Creamy coconut broth with succulent shrimp, red curry, lemongrass, and fresh herbs delivering tangy, spicy, and savory flavors in every spoonful.
# What You'll Need:
→ Seafood
01 - 12 oz large raw shrimp, peeled and deveined
→ Aromatics & Vegetables
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn (optional)
04 - 3 cloves garlic, minced
05 - 1 small onion, thinly sliced
06 - 3.5 oz mushrooms, sliced
07 - 1 small red chili, sliced (optional)
08 - 1 thumb-sized piece fresh ginger or galangal, sliced
→ Broth
09 - 14 oz coconut milk
10 - 2 cups chicken or vegetable broth
11 - 2 tbsp Thai red curry paste
→ Seasonings
12 - 2 tbsp fish sauce
13 - 1 tbsp lime juice (plus more to taste)
14 - 1 tsp sugar
→ Garnish
15 - Fresh cilantro leaves
16 - Lime wedges
17 - Sliced green onions
# Steps to Follow:
01 - In a large pot over medium heat, add a splash of oil and sauté the onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aroma.
03 - Pour in the coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add the mushrooms and simmer for 5 minutes until just tender.
05 - Add the shrimp and cook for 2-3 minutes, until pink and cooked through.
06 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning, adding more lime juice, fish sauce, or sugar as desired.
07 - Remove lemongrass, ginger/galangal, and lime leaves.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.
