Best Quick Red Curry Soup Recipes

THAI RED CURRY SOUP

Thai Red Curry Soup image

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.

Provided by Uncle Ben's

Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®

Time 50m

Yield 6

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil, divided
18 large shrimp, peeled and deveined
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 large red bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons red curry paste
1 tablespoon grated fresh ginger
4 cups unsalted chicken stock
1 (13.5 ounce) can light coconut milk
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Jasmine
2 teaspoons fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
¼ cup fresh cilantro leaves, chopped
¼ cup fresh basil leaves, chopped
1 tablespoon fresh lime juice

Steps:

Heat 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.

QUICK RED CURRY SOUP

Quick Red Curry Soup image

Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!

Provided by Doug Matthews

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 8.1 g, Cholesterol 100.2 mg, Fat 28.7 g, Fiber 2.1 g, Protein 19.2 g, SaturatedFat 17.6 g, Sodium 557 mg, Sugar 0.4 g