Dollop
Thai red curry shrimp soup
Pink shrimp, red pepper and mushrooms in a silky coconut broth spiked with red curry, lime and fresh herbs, ready in 25 minutes.
- 25 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $6.46 a serving
- 400 calories
- Gluten-free
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 4 oz white mushrooms, sliced
- 2 tbsp Thai red curry paste
- 1 can light coconut milk
- 2 cups chicken broth
- 1 tbsp fish sauce
- 8 oz raw shrimp, peeled and deveined
- 1 lime, juiced
- ¼ cup cilantro, leaves
- 2 tbsp fresh basil, torn (optional)
From your pantry
- 1 tbsp vegetable oil
- 1 tsp brown sugar
Each serving has about 400 calories, 29 g protein, 20 g carbs and 24 g fat, and costs about $6.46 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red bell peppers? Yellow bell peppers work.
- No chicken broth? Vegetable broth or bone broth works.
- No raw shrimp? Frozen raw shrimp works.
- No limes? Lemons work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the garlic, the ginger, and the bell pepper and mushrooms.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Heat the oil in a medium over medium heat and stir the garlic and ginger for 1 minute, .
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Fragrant. Fragrant means cooking until you can clearly smell it, usually garlic or spices, often in about 30 seconds. That’s the moment the flavor is ready, just before it can burn.
How you’ll know: You can smell it from a step back, and garlic is pale gold, not brown.
Medium heatTimer: 1 min
Add the curry paste and stir for 1 minute, until it smells toasty.
Medium heatTimer: 1 min
Stir in the coconut milk, broth, fish sauce and brown sugar and over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Add the bell pepper and mushrooms and for 3 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 3 min
Add the shrimp and simmer for 2 to 3 minutes, just until pink and curled.
Medium heatTimer: 2 min 30 sec
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Turn off the heat, stir in the lime juice, and taste: more fish sauce for salt, more lime for sour. Serve topped with cilantro and basil.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
