Red Curry Coconut Soup with Shrimp

1. 1

   Warm 1 tablespoon olive oil in a large Dutch oven over medium heat. Season the shrimp with salt and pepper. Add the shrimp to the pot and cook for 2 to 3 minutes, turning halfway, until pink. Set aside.

2. 2

   Add the remaining olive oil, bell pepper, onion, and garlic to the pot. Cook, stirring occasionally, for about 3 minutes, until tender. Stir in the curry paste and ginger. Cook for 1 minute, until fragrant.

3. 3

   Stir in the stock, coconut milk, and rice, scraping up any browned bits from the bottom of the pot.

4. 4

   Bring to a boil over high heat; reduce the heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in the fish sauce and brown sugar. Remove from the heat.

5. 5

   Use an immersion blender to puree the soup in the pot. Or carefully transfer the soup in batches to a large food processor or blender, cover the opening with a dish towel, and blend until pureed. Return the soup to the pot.

6. 6

   Stir in the green onions, cilantro, basil, and lime juice. Divide the soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

• Calories 380.09 kcal Moderate
• Protein 22.62 g Good Source
• Carbs 54.24 g Moderate
• Total Fat 6.47 g Moderate
• Saturated Fat 1.84 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 111.6 mg High
• Sodium 675.1 mg High
• Fiber 0.92 g Low Source
• Sugar 5.28 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 429.65 mg Good Source
• Iron 0.41 mg Low Source
• Potassium 271.06 mg Low Source
• Vitamin A 25.7 mcg_rae Low Source
• Vitamin C 50.71 mg Good Source
• Vitamin D 1.93 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Shellfish 🦐
• Fish 🐟
• Garlic 🧄
• Onions 🧅