Serves: 4
Serving size: 2 cups
Calories per serving: 273
This traditional Thai soup is a meal in itself. The ingredients create a harmonious balance between spicy and sweet, which is typical of Thai food and why I enjoy the cuisine so much. This red curry soup is simple to prepare and delivers “orgasmic” flavor.
5 or 6 large carrots, coarsely chopped
1 medium white onion, finely chopped
2 tablespoons olive oil, divided
1 garlic clove, minced
1 tablespoon red curry paste (you can add ½ tablespoon more if you like your food spicy)
1 tablespoon fresh lime juice
1 tablespoon minced fresh ginger
4 cups low-sodium chicken stock
1 teaspoon honey
1 tablespoon finely chopped fresh basil
1 cup light unsweetened coconut milk
1 pound extra-jumbo (16–20 count) shrimp, peeled and deveined
2 scallions, cut into thick strips
2 tablespoons fresh cilantro leaves
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Put the carrots and onion on the lined baking sheet and toss with 1 tablespoon of the olive oil to coat. Roast for 25 minutes, or until the vegetables are caramelized and tender.
In a large saucepan, heat the remaining 1 tablespoon of olive oil. Add the garlic, red curry paste, lime juice, and ginger and cook for 2 to 3 minutes. Add the chicken stock, honey, basil, and coconut milk and bring to a boil. Reduce the heat to maintain a simmer and cook for 4 minutes. Carefully transfer the coconut milk mixture and the roasted carrots and onion to a blender. Blend until smooth and creamy, about 1 minute. Be careful when blending hot liquids.
Return the blended soup to the saucepot, add the shrimp, and simmer 10 to 15 minutes to bring the flavors together. If the soup is too spicy or thick, you can add more coconut milk or stock.
Ladle the soup into bowls and garnish with the scallions and cilantro.