Quick Red Curry Soup ​

Servings: 12

Ingredients

	4 1/2 cups coconut milk
	4 1/2 cups chicken stock
	3 lime (2" dia)s limes, juiced
	1 1/2 limes, zested
	3 cups cherry tomatoes
	1 1/2 tablespoons chopped fresh cilantro
	3 tablespoons olive oil
	6 tablespoons red curry paste
	1 1/2 pounds shrimp
	1 1/2 (14-ounce) cans bean sprouts, drained
	1 1/2 cups chopped cooked chicken
	1 1/2 pinches salt and ground black pepper to taste

Directions

Step 1 Stir red curry paste and essential olive oil together in a saucepan over low heat and cook until fragrant, about five minutes.

Step 2 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 ten minutes.

Step 3 Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook before tomatoes are soft, 10 to a quarter-hour.

Step 4 Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink externally and the meat is no more transparent in the guts, 10 to a quarter-hour. Season soup with salt and pepper.