Quick Red Curry Soup

Prep Time:
10 mins

Cook Time:
35 mins

Total Time:
45 mins

Servings:
8

Yield:
8 servings

Ingredients

Directions

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.

Cook's Note:

You can use skinny rice noodles instead of bean sprouts if you like, but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.

Pork can be used interchangeably with chicken.

Nutrition Facts (per serving)

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