This Thai Red Curry Soup is comforting, simple to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness.
Course Entrees, Soups
Cuisine Thai-Inspired
Diet Low Calorie
Keyword low-carb dinner, Thai Soup, zucchini
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 4people
Author Tracey Gene
Ingredients
2 tbspchili olive oilsubstitute regular olive oil
1 (12)ozbag of shrimp
pinch of salt and black pepper, plus more to taste
1 (13.5)ozcan coconut milk
1tbspfreshly minced/grated ginger
2tbspminced shallot about 1-2 shallots (depends on size)
3garlic cloves, minced
4sweet red peppers, chopped
3tbspred curry paste
6cupsvegetable brothor substitute 6 cups water with 3 Boullion Cubes - We used Bou Brands Bouillon Cubes
1tbspcoconut aminos
2-3tbspfresh lime juiceabout 1 lime
1 tspcane sugaroptional
1-2 zucchini, spiralized into angel hair pasta(1 large, or 2 small)
½cupchopped cilantro
⅓cupchopped Thai basil or substitute regular basil
Instructions
Heat chili olive oil over medium heat in a dutch oven and add the shrimp with a pinch of salt and pepper. Cooked it for about 5 minutes, or until pink.
Remove the shrimp and add the chopped red peppers, and minced garlic, ginger, and shallot. Cook for about 5 minutes until fragrant.
Add red curry paste, frequently stirring for about 1 minute until fragrant.
Add coconut milk, coconut aminos, sugar, and vegetable broth. Bring to a boil and reduce heat to simmer for about 5 minutes.
Prepare Zucchini but spiralize into noodles. Add the noodles to the pot and cook until tender, about 10-15 minutes.
Add the shrimp back in with the fresh lime juice. Taste and adjust seasoning by adding more salt and pepper, as needed. Add chopped cilantro and basil leaves, stir to combine, and simmer for a couple of minutes.
Divide into bowls, and serve with extra chili olive oil, cilantro, basil, or lime wedges.
Notes
Keep leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stove top until hot.