Thai Red Curry Soup
For this curry paste showdown, i chose to compare the brands that are the most widely available in the u.s., but still maintain some sense of being thai, such i also went with only green curry pastes and followed the same recipe for a curry with pork, green beans, and thai eggplant to make sure that the.
Recipe Summary Thai Red Curry Soup
Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture. Adding a squeeze of lemon juice at the end brightens up this traditionally-flavored soup. Serve this as a light dinner entree, or pair it with another protein or vegetable side for a heartier meal.Ingredients | Best Thai Green Curry Paste Supermarket Uk2 tablespoons olive oil, divided18 large shrimp, peeled and deveined¼ teaspoon kosher salt¼ teaspoon ground black pepper1 large red bell pepper, diced1 medium onion, diced3 cloves garlic, minced3 tablespoons red curry paste1 tablespoon grated fresh ginger4 cups unsalted chicken stock1 (13.5 ounce) can light coconut milk1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine2 teaspoons fish sauce2 teaspoons brown sugar3 green onions, thinly sliced¼ cup fresh cilantro leaves, chopped¼ cup fresh basil leaves, chopped1 tablespoon fresh lime juiceDirectionsHeat 1 tablespoon olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper. Add shrimp to pot and cook 2 to 3 minutes or until pink, turning halfway through. Set aside.Add remaining olive oil, bell pepper, onion, and garlic to pot. Cook, stirring occasionally, about 3 minutes or until tender. Stir in curry paste and ginger. Cook 1 minute, or until fragrant.Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.Bring to a boil over high heat; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes. Stir in fish sauce and brown sugar. Remove from heat.Using an immersion blender, puree soup in pot. Or carefully transfer soup in batches to a large food processor or blender, covering opening with a dish towel, and blend until pureed. Return soup to pot.Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.Calories 229; Fat 10g (15%); sat 4g (18%); Protein 9g; Carb 27g (9%); Fiber 2g (1%); Sugars 4g (added sugars 1g); Sodium 570mg (29%)Info | Best Thai Green Curry Paste Supermarket Ukprep: 25 mins cook: 25 mins total: 50 mins Servings: 6 Yield: 6 cups
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