Thai Coconut Curry Soup
Ingredients
2 tablespoons coconut oil
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 medium red onion, thinly sliced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic, minced
2 cups chicken stock
1 (8-ounce) can tomato sauce
1 1/2 tablespoons fish sauce
2 teaspoons brown sugar
1 (13.5-ounce) can coconut milk
1 1/2 pounds medium shrimp, peeled and de-veined
1/4 cup chopped fresh Thai basil leaves
1/4 cup chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
Kosher salt and freshly ground black pepper, to taste
Directions
Heat coconut oil in a large stockpot or Dutch oven over medium heat.
Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately.
