Did you ever think there was a soup that you could eat all year long and love it more each time? Well you can folks, and this Thai Red Curry Soup With Shrimp will be your next go to recipe, I guarantee it. It comes together so quickly you can literally get this from stove to the table in 20-Minutes.
Here at Food Devoted, we are into big flavors and this Thai Red Curry Soup With Shrimp does not disappoint. The shrimp are plump, and the rice noodles carry the unique and floral taste in the red curry broth due to the combination of sweet and savory spices. The sweetness of the brown sugar and the creaminess of the coconut milk both balance the acid from the lime juice and the brightness of the fresh cilantro and basil herbs. This soup is so flavorful, light, and comforting at the same time.
I cannot wait to share this Thai Red Curry Soup With Shrimp recipe. It was first introduced to me by Damn Delicious by one of my girlfriends Lisa. It is very good with chicken breast, which the original recipe calls for. I have even made this recipe with a rotisserie $4.99 chicken from Costco (whoop, whoop) in a pinch to quickly get dinner to the table . I adapted the recipe from chicken to shrimp because it provided another option to the recipe box that was not just chicken and increased the number of noodles. After all, we love noodles in this dish!
Ingredients for 20-Minute Thai Red Curry Soup With Shrimp
- Olive Oil
- 2 pounds Shrimp, deveined, no tail
- Salt & Pepper to taste
- Garlic cloves
- Red Bell Pepper, diced
- Onion, diced
- Red Curry Paste
- Grated Fresh Ginger
- Chicken broth
- Coconut Milk
- Rice Noodles
- Brown Sugar
- Green Onions
Tips And Tricks Before You Start This Thai Red Curry Soup
As promised this Thai Red Curry Soup comes together so fast, with so much flavor you will swear it had to have had hours to sit on the stove. Before you get started keep in mind:
- Have all of your ingredients prepared beforehand.
- YES! Do the work to be sure you have fresh grated ginger for the dish. It makes a difference.
- I like to use frozen large shrimp that come in a 2-pound bag for this soup. I usually keep a bag or two on hand in the freezer. You can start to thaw them out while you are prepping other item by running them under cold water!
- Watch your soup closely after you put the noodles in. The rice noodles are so thin and slight that they cook very quickly from the heat of the soup alone at that point. Be sure the soup is off the heat before you add them.
How to make 20-Minute Thai Red Curry Soup With Shrimp
First, heat up some olive oil in a dutch oven or your favorite large stockpot over medium heat. Season your thawed, peeled, deveined , no tail shrimp and add them to the pot. Cook them until they are nice a pink and pull them out and set aside.
Now add the garlic, red bell pepper and onion to the pot. Cook this combination in they are tender approximately 3-4 minutes.
Stir in the ginger, and curry paste taking a moment to inhale the amazing fragrant for a minute or so. Next add the chicken broth, coconut milk being sure to scrap any of those yummy previously browned bits off the bottom of the pan to enhance the flavor of the soup. Reduce your temp to a simmer and let the flavors meld for 10 minutes.
Add in the fish sauce, brown sugar and the noodles. After about 5 minutes the noodles should be done, and the you will pull the soup from the heat. Be careful here, you do not want to boil the soup because the noodles are fragile and it will become mush.
The previously cooked shrimp is added back into the soup along with the green onions, cilantro, and basil. This Thai Red Curry Soup must be served immediately so just before it hits the individual bowls, add in the fresh lime juice and adjust with salt and pepper to taste.
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