Thai Red Curry Shrimp Soup
This soup uses quick-cooking shrimp, making it feel special and easy to prepare.
Equipment
- Pot
Ingredients
- 1 tbsp oil
- 1 tbsp red curry paste
- 1 lb shrimp peeled and deveined
- 4 cups seafood or chicken broth
- 1 cup coconut milk
- 1 cup sliced vegetables bell peppers, zucchini
Instructions
- Heat oil and red curry paste in a pot until fragrant.
- Add broth and coconut milk; bring the mixture to a simmer.
- Add the shrimp and vegetables to the pot.
- Cook for 5 to 7 minutes until the shrimp are pink and cooked through.
- Serve the soup hot.
Notes
By Grace Williams, Contributor at Recipes by Betty.