Creamy coconut and red curry broth with plump shrimp, fragrant lemongrass, and fresh herbs for a perfect balance of tangy and spicy flavors.
# What You Need:
→ Seafood
01 - 12 oz large raw shrimp, peeled and deveined
→ Aromatics & Vegetables
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn (optional)
04 - 3 cloves garlic, minced
05 - 1 small onion, thinly sliced
06 - 3.5 oz mushrooms, sliced
07 - 1 small red chili, sliced (optional)
08 - 1 thumb-sized piece fresh ginger or galangal, sliced
→ Broth
09 - 14 fl oz coconut milk
10 - 2 cups chicken or vegetable broth
11 - 2 tablespoons Thai red curry paste
→ Seasonings
12 - 2 tablespoons fish sauce
13 - 1 tablespoon fresh lime juice, plus more to taste
14 - 1 teaspoon sugar
→ Garnish
15 - Fresh cilantro leaves
16 - Lime wedges
17 - Sliced green onions
# Directions:
01 - Heat oil in a large pot over medium heat. Sauté onion, garlic, lemongrass, ginger or galangal, and chili for 2-3 minutes until fragrant.
02 - Stir in Thai red curry paste and cook for 1 minute to release its aromatic oils.
03 - Pour in coconut milk and chicken broth. Add kaffir lime leaves if using. Bring to a gentle simmer.
04 - Add mushrooms and simmer for 5 minutes until just tender.
05 - Add shrimp and cook for 2-3 minutes, until pink and cooked through.
06 - Stir in fish sauce, sugar, and lime juice. Taste and adjust seasoning with additional lime juice, fish sauce, or sugar as needed.
07 - Remove lemongrass, ginger or galangal, and lime leaves from the pot.
08 - Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.
