Home Food Favs Thai Shrimp Soup with Coconut, Lemongrass & Red Curry

Thai Shrimp Soup with Coconut, Lemongrass & Red Curry

In this recipe, we’re using lemongrass, an ancient Southeast Asian herb, two different ways. First, we’re smashing one of the stalks, and simmering it in the coconut milk broth to infuse the dish with flavor. We’re also thinly slicing another stalk and briefly sautéing it with other aromatics (garlic, ginger and scallion). This step brings a wonderful crunch to the rich curry, adding texture and brightness to each bite.

Seafood

  • 8 oz Shrimp

Produce

  • 1 Bunch Cilantro
  • 2 Cloves Garlic
  • 1 1-Inch Piece Ginger
  • 2 Stalks Lemongrass
  • 1 Lime
  • 1 Red bell pepper
  • 1 Scallion

Canned Goods

  • 1 13.5-Ounce Can Coconut milk, Unsweetened
  • 2 tbsp Red curry paste

Pasta & Grains

  • 1/2 cup Jasmine rice

Baking & Spices

  • 2 tsp Coconut palm sugar

Makes: 2 Servings

Calories: About 700 Per Serving

Via Blue Apron

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