Good Monday morning! How are you today? I was busy in the kitchen this weekend perfecting a new recipe! My friend Stephanie and I ended up eating almost the entire pot of this Rockin’ Red Curry {Shrimp} Soup made with red curry, shrimp, baby bok choy, sweet potato, light coconut milk, lemongrass and a Thai chili pepper.
There were three ingredients in this soup that I had never cooked with before: lemongrass, Thai chili pepper and baby bok choy.
I watched a couple of videos first to learn how to prepare the lemongrass and baby bok choy.
It turns out that smashing the lemongrass frees all sorts of flavorful oils that make lemongrass so great. Both the lemongrass and Thai chili are added for flavor and taken out of the soup before serving.
This soup is super easy once everything is prepared.
I cooked the shrimp and brown rice noodles separately to prevent them from overcooking, and added them into the soup at the very end.
It’s hot and healthy which makes for a perfect wintertime soup!
Here’s the recipe (I’ll also link to this recipe under Chili, Soups & Stews on my recipe page):
Rockin’ Red Curry Shrimp Soup
Print recipe| Serves | 4 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Allergy | Shellfish |
| Meal type | Soup |
| Misc | Serve Hot |
| Region | Asian |
| By author | Elle |
Ingredients
- 1lb uncooked shrimp, peeled and deveined (frozen shrimp can be defrosted quickly by running them under cold water)
- 1 (13.5) ounce can light coconut milk
- 2 cups low-sodium chicken broth
- 1 cup water
- 1 large sweet potato, peeled and chopped into 1/2 inch cubes
- 2 bunches baby bok choy, leaves removed and sliced into thin sticks
- 1 stalk lemongrass, trimmed to 6-inches (found at Asian grocery stores or specialty foods store such as Whole Foods.)
- 1 Thai chili pepper, pricked with a fork (found at Asian grocery stores or specialty foods store such as Whole Foods.)
- 3 tablespoons red curry paste
- 2 tablespoons peanut oil, divided
- 2 tablespoons brown sugar
- 2oz thin brown rice noodles, uncooked (found at specialty foods stores like Whole Foods.)
Optional
- 4 wedges lime
- 4 pinches fresh cilantro leaves
Directions
| Step 1 | |
| Cook brown rice noodles according to package instructions. Drain and rinse with cold water. Set aside. | |
| Step 2 | |
| Heat 1 tablespoon peanut oil over medium heat in a large saucepan. Mash red curry paste into hot oil until fragrant, 1-2 minutes. | |
| Step 3 | |
| Whisk in coconut milk, chicken stock and brown sugar. Add crushed lemongrass stalk and Thai chili pepper. Increase heat to medium-high, bring to a boil and add sweet potato. Cook for 5-7 minutes. | |
| Step 4 | |
| Reduce heat to medium-low and add baby bok choy, cooking for 5 more minutes. | |
| Step 5 | |
| Meanwhile, heat remaining 1 tablespoon peanut oil in a large saute pan. Cook shrimp until just barely pink throughout, 2 minutes. Remove from heat. | |
| Step 6 | |
| Remove lemongrass and Thai chili from soup. Add shrimp and brown rice noodles and stir until combined. | |
| Step 7 | |
| Serve hot with a lime wedge and sprinkle of cilantro on top. | |
Have a wonderful Monday!
{ 7 comments… read them below or add one }
ummm… sign me up for this one!
meant, yummmm
looks absolutely fantastic – certainly goes on my ‘to try’ list!
This looks like a perfect meal for a rainy cold winter night! Can you please send some to me, cause it’d be the perfect meal for this Monday night!
Hope you had a wonderful weekend!
yes! to everything about this
I LOVE lemongrass…any excuse to use it! And this soup, it looks fantastic!
Love this! Making it asap. Thanks for sharing!