Speedy Red Curry Soup

Servings: 8

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients

• Sea salt and ground black pepper to taste
• 1 cup chicken breast, cooked and shredded
• 1 tbsp. fresh cilantro, roughly chopped
• 3 cups of coconut milk
• 2 tbsp. of Extra Virgin olive oil
• 2 limes, for juice
• 2 cups of cherry tomatoes
• 3 cups of chicken stock
• 1/4 cup of red curry paste
• 1 x 14 oz. can of bean sprouts, drained
• 1-pound shrimp, shelled and deveined
• 1 medium lime, zested

Instructions

1. Place a pot on a low heat and add the curry paste and oil—Cook for up to 5 minutes or until fragrant.

2. Add the coconut milk, chicken broth, lemon juice, and lemon peel to the pot.

3. Bring mixture to a boil, reduce to medium-low, and simmer gently for approximately 10 minutes.

4. return mixture to low heat add cherry tomatoes with cilantro and simmer for 10-15 minutes until tomatoes become soft

5. Stir in the cooked chicken; then add in the shrimp, bean sprouts and simmer until the shrimp are pink on the outside, and the flesh is no longer transparent in the center, around 10-15 minutes,

6. Taste and season with sea salt and pepper.