Ingredients
- 2 cups (400 ml) coconut milk
- 1/2 zucchini, chopped
- 6 oz (170 g) shrimp, peeled and deveined
- 5 lime leaves or lemongrass
- 1 1/2 teaspoons red curry paste
- Handful of cilantro, chopped
Instructions
- Prepare the soup base: In a small cooking pot, add coconut milk and red curry paste. Cook over medium-high heat, stirring until the broth is smooth and even (this can take 3-4 minutes). Alternatively, whisk the ingredients together to speed up the process.
- Cook the shrimp: Once the curry paste is fully combined with the coconut milk, add the shrimp and lime leaves or lemongrass. Cook for a few minutes until the shrimp turns pink.
- Add the zucchini: Stir in the chopped zucchini and turn off the heat.
- Finish and serve: If using lime leaves, remove them from the soup before serving. Serve the soup topped with fresh cilantro for garnish.
Notes
- For added heat, you can increase the amount of red curry paste or add a chopped chili pepper.
- If you prefer a thicker soup, reduce the amount of coconut milk or add more zucchini.
- You can substitute the shrimp with other proteins like chicken or tofu for a variation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired, Coconut-based
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg
