Coconut Curry Soup with Shrimp
Southeast Asian dishes are known for how beautifully they balance flavor, and this Thai-inspired dish balances sweet shrimp with creamy coconut and spicy curry. This tasty dish is sure to open your airways with its authentic heat and creamy finish. For more spice, add extra red curry paste, but be cautious; a little goes a long way.
Serves 2–3
1 teaspoon clarified butter
Salt and pepper, to taste
6 large raw shrimp, shelled and deveined
1 teaspoon sesame oil
1 teaspoon red curry paste
2 cups chicken broth
1 cup coconut milk
1 tablespoon grated ginger
1⁄4 teaspoon garlic paste
Pinch cayenne pepper
Juice of 1 lime
Chives cut into thin strands, for garnish
- Heat clarified butter over medium-high heat in a medium stock pot. Sprinkle salt and pepper on shrimp and sauté on both sides for 1–2 minutes. Remove from pot and place on a separate dish.
- Add all other ingredients (except for the chives) to the stock pot and stir. Turn up the heat and bring to a boil. Whisk ingredients together and add shrimp back into the pot. Heat for another 5 minutes and serve with chives.
