Fall is coming! This is a great recipe to put in your repertoire. Skip the take-out and try making this at home – it’s unbelievably tastier and healthier!I am such a sucker for Thai take-out, particularly for red curry and coconut soup. But ordering take-out this often can be a bit costly so this homemade Thai coconut curry soup tastes a million times better too.
Best of all, it’s so easy to make, and it doesn’t require ingredients that are hard to find. And if you’re not a fan of shrimp, you can easily swap that out for chicken, pork or even tofu for a vegetarian option. budget-friendly version make this soup irresistible! This is the best Thai soup you won't be disappointed with this one! Serve over steamed rice.
1 1/2 pound shrimp
Thai basil handful roughly chopped to garnish
1 garlic clove, minced
1 tablespoon fresh ginger chopped
1/4 chopped red onion
1/4 chopped red pepper
1 can coconut milk
3 tablespoon panag curry paste or red curry
4 cups of shrimp stock or vegetable , chicken stock.
3 tablespoons of butter
2 tablespoon olive oil
Kosher salt and Pepper
2 cups of jasmine rice.
Shrimp stock optional -
Shrimp shells 2 garlic cloves
2 lemons cut in half
6 to 7 cups of water
and let it boil for about 1 hour.
Season shrimp with salt and pepper set aside.
In a saucepan melt 1 tablespoon butter and olive oil sauté all the vegetables ,garlic and ginger until translucent. About 2 -3 minutes.
Transfer vegetable mixture to a pot or stockpot. Whisk 3 tablespoons of curry in the pot for about 3 minutes. Gradually pour in the stock into the pot with the vegetable and curry mixture. Season with salt pepper, and lime juice .Let this simmer for 6 minutes. Taste to see if you need any more salt.
Stir in the shrimp in the soup and cook the shrimp until pink . Once shrimp in done pour in coconut milk and 2 tablespoon butter. Simmer for 5 minutes
In a bowl place your cooked rice. Spoon the Thai shrimp soup in the bowl with rice garnish with Thai basil and lime.