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Thai Red Curry Soup

Rated as 4.67 out of 5 Stars
16k

"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."
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Ingredients

50 m servings
Original recipe yields 6 servings (6 cups)

Directions

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  1. 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.
  2. 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.
  3. Stir in stock, coconut milk, and rice, scraping any browned bits from the bottom of the pot.
  4. 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.
  5. 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.
  6. Stir in green onions, cilantro, basil, and lime juice. Divide soup evenly among 6 bowls and top each bowl with 3 shrimp. Serve immediately.

Footnotes

  • Nutrition Facts per serving:
  • Calories 229; Fat 10g (15%); sat 4g (18%); Protein 9g; Carb 27g (9%); Fiber 2g (1%); Sugars 4g (added sugars 1g); Sodium 570mg (29%)

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Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this exactly* as written. Exceptional with several layers of flavor. My boyfriend, who I didn't know is not a fan of Thai food, even LOVED it. *I was not able to puree because I forg...

Most helpful critical review

Depends on the red curry paste you use .. probably a 5 if you have your own !

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I made this exactly* as written. Exceptional with several layers of flavor. My boyfriend, who I didn't know is not a fan of Thai food, even LOVED it. *I was not able to puree because I forg...

The multitude of ingredients yield some amazing flavor. I didn't bother pureeing the soup...rather I just used a food processor to chop the onion, red pepper and garlic very fine before adding....

Depends on the red curry paste you use .. probably a 5 if you have your own !

I liked the flavor of this a lot, but I used uncooked rice and forgot that a cup of uncooked rice makes 2 cups of cooked rice. After blending it was really thick, I'll have to water it down some...

This is a great recipe. I add a few more veggies and change them around. I use the lite coconut milk and change from chicken to shrimp. I add fish sauce and more chili paste.

Made a half-batch omitting salt as I used leftover chicken soup rather than unsalted broth. Added fresh pineapple to leftovers the next day which added another dimension.