Shrimp, coconut milk, ginger, and curry paste come together to make this easy and tasty soup.
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)
How to Make It
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.
*Available in your grocer's ethnic foods section; red Asian chili sauce may be substituted.
I cooked it as as the recipe suggested with only one change. I doubled the amount of Thai green curry paste; using only 2 tsp left it tasting rather bland. With the increase of the curry paste it was really delicious and I will certainly make it again.