Charles E. Walton IV
Prep Time
10 Mins
Cook Time
15 Mins
Makes 4 servings

Shrimp, coconut milk, ginger, and curry paste come together to make this easy and tasty soup.

How to Make It

Step 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.

Step 2

*Available in your grocer's ethnic foods section; red Asian chili sauce may be substituted.

Ratings & Reviews

Really tasty

October 11, 2016
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.

Hippyholly13's Review

March 27, 2014