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My review
Thai Red Curry Soup
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Uncle Ben's
"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 servingsOriginal recipe yields 6 servings (6 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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 66 Ratings
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Most helpful positive review
3/25/2020
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
4/1/2020
Depends on the red curry paste you use .. probably a 5 if you have your own !
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3/25/2020
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...
3/19/2020
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....
4/1/2020
Depends on the red curry paste you use .. probably a 5 if you have your own !
4/1/2020
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...
3/30/2020
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.
3/27/2020
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.