THAI COCONUT CURRY SOUP

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 40 MINUTES

total time: 55 MINUTES

Skip the takeout! This will be your go-to Thai curry soup! Serve with fresh Thai basil, cilantro and lime juice. So cozy, so good.

INGREDIENTS:

• 2 tablespoons coconut oil
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 3 cloves garlic, minced
• 2 cups chicken stock
• 1 (8-ounce) can tomato sauce
• 1 1/2 tablespoons fish sauce
• 2 teaspoons brown sugar
• 1 (13.5-ounce) can coconut milk
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1/4 cup chopped fresh Thai basil leaves
• 1/4 cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Heat coconut oil in a large stockpot or Dutch oven over medium heat.
2. Add bell peppers and onion, and cook, stirring occasionally, until just tender, about 3-4 minutes. Stir in red curry paste, ginger and garlic until fragrant, about 1 minute.
3. Gradually whisk in chicken stock, tomato sauce, fish sauce and brown sugar. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-15 minutes.
4. Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
5. Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
6. Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately.