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Quick Red Curry Soup Recipe

Recipe by: Doug Matthews

"Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!"

Directions

1Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
2Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
3Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
4Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Footnotes

Cook's Note:
You can use skinny rice noodles instead of bean sprouts if you like, but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.
Pork can be used interchangeably with chicken.

Ingredients