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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
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Shrimp, coconut milk, ginger, and curry paste come together to make this easy and tasty soup. Ingredients:
1 tablespoon sesame oil |
1 pound medium fresh shrimp, peeled |
1 tablespoon fresh grated ginger |
2 garlic cloves, minced |
1 red bell pepper, finely diced |
2 teaspoons thai green curry paste |
5 to 6 cups low-sodium chicken broth |
1 (13.5-ounce) can coconut milk |
3 tablespoons fish sauce (optional) |
2 to 3 tablespoons fresh lime juice |
1 tablespoon brown sugar |
garnish: 2 green onions, cut into 1/2-inch pieces (about 1/4 cup) |
Directions:
1. Heat oil in a large pot over medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and sauté 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk, and, if desired, fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Garnish, if desired.
2. *Available in your grocer's ethnic foods section; red Asian chili sauce may be substituted.
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