Quick Red Curry Soup with Shrimp and Chicken
Make this aromatic red curry soup with coconut milk, shrimp, and chicken in just 45 minutes. A comforting, restaurant-quality meal that's gluten-free and perfect for weeknight dinners.
Frequently asked questions
＋ − Can I make this soup ahead of time?
Yes, you can prepare the base up to step 3 and store it in the refrigerator for up to 2 days. When ready to serve, reheat the base and add the shrimp, chicken, and bean sprouts fresh for the best texture.
＋ − What can I substitute for red curry paste?
If you can t find red curry paste, you can use green curry paste for a different flavor profile, or make a simple substitute with 2 tablespoons tomato paste, 1 teaspoon each of ground ginger and garlic powder, and ½ teaspoon cayenne pepper.
＋ − How spicy is this soup?
The heat level is mild to medium, depending on your curry paste brand. The coconut milk helps mellow the spice. Start with less curry paste if you re sensitive to heat, and add more to taste.
＋ − Can I use frozen shrimp?
Absolutely! Just thaw the shrimp completely and pat dry before adding to the soup. Frozen shrimp may need a minute or two longer to cook through.
Quick Red Curry Soup with Shrimp and Chicken
Nutrition shown per serving · updates with portion size
Ingredients
Instructions
- 1
In a large saucepan, combine red curry paste and olive oil over low heat. Stir continuously and cook until the mixture becomes fragrant and the paste darkens slightly, about 5 minutes. This step releases the essential oils and deepens the flavor.
- 2
Pour in the coconut milk, chicken stock, lime juice, and lime zest. Bring the mixture to a rolling boil, then reduce heat to medium-low. Let it simmer gently for 10 minutes, allowing the flavors to meld together.
- 3
Stir in the cherry tomatoes and fresh cilantro. Bring the soup back to a gentle simmer and continue cooking until the tomatoes soften and begin to break down, about 10 to 15 minutes. The tomatoes will add natural sweetness and acidity to balance the rich coconut milk.
- 4
Add the shrimp, drained bean sprouts, and cooked chicken to the soup. Cook until the shrimp turn bright pink and are opaque throughout, about 10 to 15 minutes. Season with salt and pepper to taste. Serve immediately while hot.
American comfort food
Mia CarterMia grew up in a Midwest kitchen and specializes in cozy, crowd-pleasing weeknight dinners. She tests every recipe until it works on the first try.
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