Thursday, June 23, 2011

Thai Coconut-Red Curry Soup

Makes 6 servings

2 cans coconut milk
4 cups chicken broth
2 Tbsp packed brown sugar
1-3 tsp red curry paste
1 Tbsp fish sauce
1 tsp sesame oil
1 lb cubed tofu
1 sweet potato, diced
1 small zucchini, sliced
1 can sliced water chestnut, drained
1 Tbsp lime juice
2 Tbsp portobello mushrooms, sliced
6 green onions, sliced
1 lb cooked shrimp
  1. Shake up the cans of coconut milk before opening them. Combine the coconut milk, broth, sugar, curry paste, fish sauce, and sesame oil in a large pot. Bring to a simmer over medium-low heat. Add the tofu, sweet potato, zucchini, and water chestnuts and let simmer for 15-20 minutes.
  2. About 5 minutes before serving, stir the lime juice, mushrooms, and green onions into the soup. add the shrimp just before serving. Serve hot.

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