I’m such a Sucker for Thai take-out, especially for red curry and coconut soup. I purchase it on a weekly basis! But purchasing take-out this frequently has been becoming somewhat expensive so this homemade coconut curry soup comes in rather handy. Plus it tastes a thousand times better also.
Best of All, it is really simple to make, and it does not need ingredients that are tough to discover. And if you are not fond of legumes, you may easily swap out that for chicken, pork or even tofu to get a vegetarian choice. In any event, you will make certain to skip your normal Thai take-out and indulge in this budget-friendly variant instead!
- 2 tbsp unsalted butter
- 1 lb medium shrimp, peeled and deveined
- 2 tsp garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp red curry paste
- 2 tbsp chopped fresh cilantro leaves
- In a large saucepan of 11 /2 cups water, cook rice according to package directions; place aside.
- Melt butter in a large stockpot or Dutch oven over medium high heat. Add beans, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; place aside.
- Add onion, garlic and bell pepper into the stockpot. Stir in ginger till fragrant, about 1 minute.
- Whisk in curry paste until well blended, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking continuously, until incorporated, about 1-2 minutes.
- Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
- Stir in rice, shrimp, lime juice and cilantro.
- Eat immediately.