Thai Red Curry Soup With Zucchini Noodles
This Thai Red Curry Soup is comforting, simple to make, healthy, and super delicious. It has the perfect balance of spice, saltiness, and sweetness.
Servings 4 people
Ingredients
- 2 tbsp chili olive oil substitute regular olive oil
- 1 (12) oz bag of shrimp
- pinch of salt and black pepper, plus more to taste
- 1 (13.5) oz can coconut milk
- 1 tbsp freshly minced/grated ginger
- 2 tbsp minced shallot about 1-2 shallots (depends on size)
- 3 garlic cloves, minced
- 4 sweet red peppers, chopped
- 3 tbsp red curry paste
- 6 cups vegetable broth or substitute 6 cups water with 3 Boullion Cubes - We used Bou Brands Bouillon Cubes
- 1 tbsp coconut aminos
- 2-3 tbsp fresh lime juice about 1 lime
- 1 tsp cane sugar optional
- 1-2 zucchini, spiralized into angel hair pasta (1 large, or 2 small)
- ½ cup chopped cilantro
- ⅓ cup chopped 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.