Marium Hosein
April 16, 2021
It has gotten very cold here. So much that everything is closed today. I’m homesick for sure, having my cousin here is helping me cope with that so much. That and all the drama recommendations you all made last week. I made this soup last night because cold weather calls for it. It’s got such a lovely balance of sweet, salty and spicy. Adjust to your liking. Use any choice of protein or vegetable.
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Red Curry Coconut Soup
- Total Time: 40 minutes
- Yield: 4–6 people 1x
Ingredients
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- 4 tbsp oil
- 1/2 large yellow onion (chopped)
- 5 cloves garlic (chopped)
- 1 inch of minced ginger
- 3 tbsp red curry paste
- 1 whole green chili
- 1/2 bunch cilantro stems
- 1 pc of galangal
- 4 cups chicken stock
- 2.5 tbsp brown sugar
- 5 tbsp fish sauce
- 1 tsp garlic powder
- 3 tins coconut milk
- 10–15 brown mushrooms (sliced)
- 20 pc uncooked shrimp
- Juice of 1 large lime
- Cilantro (garnish)
- Green Onion (garnish)
Instructions
- Start off by placing your thick bottomed port on a stove over medium-high heat.
- Once the pot is hot, add in the oil, onion and ginger.
- Stir fry for a few minutes till the mixture starts to turn color slightly.
- Now add the red curry paste, the whole green chili, coriander stems and the galangal. (The stems give such a great flavor.
- Mix for 2-3 mins and add in the chicken stock, sugar, fish sauce and garlic powder.
- Let it simmer for 10-15 minutes.
- Add in the coconut milk and mushrooms. Cook for 5-8 minutes.
- Pump up the heat and let the mixture start boiling.
- Drop in the shrimp and mix. Shrimp takes 3-5 minutes to cook perfectly.
- Add in the lime juice. Adjust seasoning.
- Prep Time: 15 mins
- Cook Time: 25 mins
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