Quick Red Curry Soup

Quick Red Curry Soup
  • 1/4 cup red curry paste
  • 2 tablespoons olive oil
  • 3 cups coconut milk
  • 3 cups chicken stock
  • 2 limes, juiced
  • 1 lime, zested
  • 2 cups cherry tomatoes
  • 1 tablespoon chopped fresh cilantro
  • 1 pound shrimp
  • 1 (14 ounce) can bean sprouts, drained
  • 1 cup chopped cooked chicken
  • salt and ground black pepper to taste


  1. Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
  2. Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
  3. Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
  4. Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

05/16/2018
Quick Red Curry Soup, recipe PT15M PT1H 5 455 calories

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