Sunday, June 30, 2019

Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables: Thai-Inspired Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I love Thai flavors and Thai soups as I find the combination of coconut milk and lime juice cooling, even in humid weather. I was craving a red curry shrimp soup so I tossed it together with fridge, freezer and pantry ingredients. 

Because I was lazy and only wanted to use and clean one pot, I cooked my rice in the soup. Easy-peasy.

Red Curry Coconut Shrimp Soup with Jasmine Rice & Vegetables 
By Deb, Kahakai Kitchen
(Makes 6 Servings)

1 Tbsp coconut oil
3 cloves garlic, minced
1 1/2 Tbsp red curry paste, or to taste
3 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves, edges torn
1 medium red bell pepper, sliced thinly
1 medium carrot, sliced thinly
1 can baby corn, drained
4 cups low-sodium vegetable broth 
2 cans coconut milk
1 cup jasmine rice
1 Tbsp fish sauce
1 1/2 cups small mushrooms (I used Brown Beech mushrooms
1 cup sugar snap peas, sliced horizontally
1 lb uncooked jumbo (16-20) shrimp, peeled and deveined 
juice of 1 lime, plus more to taste
fresh Thai basil and lime wedges to serve
Sriracha sauce to serve 

Heat the oil in a large heavy bottomed pot over medium heat and add the garlic and red curry paste. Cook about 1 minute then add the lemongrass, kaffir lime leaves red bell pepper and cook for a few minutes until aromatic and veggies are softened. 

Add the baby corn and broth and bring to a boil. Reduce heat and simmer for about 10 minutes. Stir in the coconut milk and return to a simmer, adding in the jasmine rice. Cook about 8 minutes. Add fish sauce, mushrooms, snap peas and shrimp and cook another 5-6 minutes until rice and shrimp are cooked through. Add lime juice and adjust seasonings to taste.

Ladle into bowls and garnish with Thai basil leaves. Serve with extra lime wedges and Sriracha or other hot sauce if desired. Enjoy!

Notes/Results: Simple and full of flavor and texture, I could eat this soup every week. I like my soup with just a little spice but feel free to add Thai chilies or hot sauce to the soup for more fire. If you aren't a shrimp person you can sub in chicken or tofu cubes. Hearty without being heavy, this soup works as a lunch or dinner option. 

Have a soup, salad or sandwich you would like to share? Consider joining me for Souper Sundays:

About Souper Sundays:

Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!
Click here to enter

Have a happy, healthy week!

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