Ingredients
8
8 servings
- •¼ cup red curry paste
- •2 tablespoons olive oil
- •3 cups coconut milk
- •3 cups chicken stock
- •2 limes, juiced
- •1 lime, zested
- •2 cups cherry tomatoes
- •1 tablespoon chopped fresh cilantro
- •1 pound shrimp
- •1 (14 ounce) can bean sprouts, drained
- •1 cup chopped cooked chicken
- •salt and ground black pepper to taste
Instructions
- Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
- Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
- Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
- Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.
Nutritional Facts
Per 8 servings
- Calories: 306
- Carbohydrate: 8g
- Fat: 29g
- Fiber: 2g
- Protein: 19g
- Sugar: 0g
Related Recipes
Thai Red Curry Chicken Soup
Red Coconut Curry with Shrimp
Instant Pot® Thai Red Curry with Chicken
Curry Noodle Soup
Creamy Chicken Curry Soup
Thai Red Chicken Curry for Beginners
Anything-You-Got Curry Soup
Coconut Curry Soup with Chicken
Coconut Curry Chili
Thai Red Curry Soup
Curried Sweet Potato Soup
