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Easy Thai Shrimp Curry Soup: A Taste of Southeast Asia at Home

Thai cuisine is renowned for its vibrant flavours, fragrant spices, and fresh ingredients, making it one of the most beloved culinary traditions in the world. One dish that encapsulates the essence of Thai cooking is the shrimp curry soup, a comforting and aromatic meal that brings warmth to any table. This Easy Thai Shrimp Curry Soup recipe is perfect for a weeknight dinner or a special occasion, allowing you to indulge in the exotic tastes of Thailand without needing to venture into your local Thai restaurant.

Ingredients

To create this delightful soup, you’ll need the following ingredients:

• 300g raw shrimp, peeled and deveined
• 400ml coconut milk
• 500ml chicken or vegetable broth
• 2 tablespoons red curry paste (adjust to taste)
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil or coconut oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, finely grated
• 1 red bell pepper, sliced
• 100g sugar snap peas or green beans, trimmed and cut into bite-sized pieces
• Fresh coriander (cilantro) and lime wedges for garnish
• Cooked jasmine rice or noodles (optional)

Method

1. Sauté the Aromatics
   Begin by heating the olive oil or coconut oil in a large pot over medium heat. Add the finely chopped onion, stirring occasionally until it becomes translucent. This should take about 5 minutes. Next, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.

2. Incorporate the Curry Paste
   Stir in the red curry paste, allowing it to mingle with the aromatics for a minute, releasing its wonderful spices. The vibrant hues of the curry paste will begin to shine, filling your kitchen with an irresistible aroma.

3. Add the Liquids
   Pour in the coconut milk and chicken or vegetable broth, bringing the mixture to a gentle simmer. This creamy base serves as the heart of your soup, with the richness of the coconut milk complementing the spicy notes of the curry.

4. Introduce the Vegetables
   Once the soup has come to a simmer, add the sliced red bell pepper and sugar snap peas or green beans. Allow the vegetables to soften for about 3-5 minutes. They should remain crunchy, providing a delightful contrast to the creamy soup.

5. Cook the Shrimp
   Finally, add the peeled and deveined shrimp to the pot, simmering until they turn pink and opaque, usually around 2-3 minutes. Overcooking the shrimp can make them tough, so watch closely.

6. Season and Serve
   Remove the pot from the heat and stir in the fish sauce and fresh lime juice, adjusting seasoning to taste. For an extra layer of flavour, serve the soup alongside jasmine rice or noodles. Ladle the soup into bowls and garnish with freshly chopped coriander and lime wedges for a burst of freshness.

Final Thoughts

This Easy Thai Shrimp Curry Soup is not only quick to prepare but is also incredibly versatile. Feel free to adapt the vegetables based on what you have on hand or to suit your preferences. It’s a perfect dish for both seasoned cooks and those just starting their culinary journey.

Enjoying this soup is a true sensory experience, combining the warmth of spices with the creamy richness of coconut milk. It’s a meal that celebrates the beauty of Thai cuisine, right in the comfort of your home. So, gather your ingredients, unleash your inner chef, and prepare to savour a bowl of comforting, homemade Thai shrimp curry soup. Bon appétit!

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