Thai Shrimp Coconut Curry Soup

1. 1

   1. Heat a medium pot over medium heat. When hot, add the curry paste and saute gently for 30 seconds to release its aromas. Add only 2 tablespoons of the coconut milk. Use a whisk to stir and melt the curry paste into the coconut milk. Add the remaining coconut milk, vegetable broth, salt and bring to a boil over high heat.

2. 2

   2. When soup is boiling, turn the heat to low. Taste and whisk additional curry paste if you would like it spicier. Salt to taste.

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   3. Add the tomatoes, bamboo shoots, mushrooms and the shrimp. Cook until the shrimp is cooked through, about 3-4 minutes. Stir in the lime juice and garnish with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.