THAI RED CURRY SOUP
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
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.
CURRY RED LENTIL SOUP
Clean, delicious, comforting red lentil soup! You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Provided by Hedz
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cauliflower
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
- Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
- Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
Nutrition Facts : Calories 399.5 calories, Carbohydrate 54.7 g, Fat 12.9 g, Fiber 22.1 g, Protein 20.5 g, SaturatedFat 5.8 g, Sodium 136.9 mg, Sugar 6.6 g
RED CURRY SOUP WITH RICE & PURPLE KALE
Easy recipe from isachandra.com, who writes, "Since curry pastes vary from brand to brand, start with 2 tablespoons and add more from there. I didn't make this very spicy but I definitely serve it with plenty of Sriracha. If you would like to use brown rice, that's fine! Just let it boil for 20 minutes more before adding the sweet potatoes and kale."
Provided by lecole54
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a 4-quart soup pot over medium heat. Sauté onion in oil with a pinch of salt for 5 minutes or so, until translucent. Add garlic and ginger and sauté a minute more.
- Add rice, vegetable broth and salt, cover pot and bring to a boil.
- Once boiling, lower heat to simmer. Mix in 2 tablespoons curry paste. Add kale and sweet potatoes. Cover pot and let simmer for about 15 minutes, until sweet potatoes are tender.
- Add coconut milk, agave and lime. Taste for salt and flavor. Add more curry paste if you like.
- Remove from heat and serve immediately, or even better let it sit for 10 minutes to give the flavors a chance to meld. Top with fresh chopped cilantro.
Nutrition Facts : Calories 211.1, Fat 2.6, SaturatedFat 0.5, Sodium 625.1, Carbohydrate 43.4, Fiber 4.2, Sugar 2.7, Protein 5.5
QUICK RED CURRY SOUP
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
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
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- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
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