Your Nutritionista: Soup 10 of 25: Reader's Pick Thai Red Curry Soup with Shrimp →
Sassy Appétit
Yes to all of this soupy goodness!
Last week, I challenged you all to suggest a soup recipe for me. Thanks to everyone who submitted a recipe!
I got a lot of wonderful suggestions, but one recipe caught my eye right away. Reader Meghan suggested this Thai Red Curry Soup with Chicken and Vegetables recipe from Epicurious, and I was intrigued immediately. Reading the reviews of the soup on Epicurious, I knew it was the one for me. Congrats, Meghan, and thanks for the suggestion! Enjoy your $20 to Amazon.
In case I do another reader’s choice soup recipe challenge again (which I probably will), let me give you a hint about why she won: spicy, brothy Asian soups win me over EVERY time! Seriously, I just can’t get enough of spicy Thai food (or really any flavorful Asian soup).
I made a few modifications to the recipe, including taking Meghan’s suggestion of adding lime. The biggest change I made was using shrimp instead of chicken, which I think was key to the producing the rich broth of the soup. The rest of my modifications are noted below in italics.
You’ll need (makes 4-6 servings):
- 2 tablespoons corn oil (I used coconut oil)
- 1 tablespoon Thai red curry paste (I used probably 6 tablespoons — my red curry paste wasn’t very potent)
- 12 ounces skinless boneless chicken breast halves, cut crosswise into ½-inch-wide strips (I used shrimp — about a pound. Definitely recommend this!)
- 4 ounces green beans, cut into 1-inch lengths
- 2 small Japanese eggplants, cut into 1-inch pieces (I used one regular eggplant)
- 3 cups canned low-salt chicken broth
- 3 cups canned unsweetened coconut milk (I just used two cans)
- 1 tablespoon fish sauce (nam pla)
- ¼ cup chopped fresh basil (I used Thai basil)
- I added juice from two limes
Make it (using shrimp instead of chicken):
- Heat oil in heavy large saucepan over medium heat.
- Add curry paste; stir until fragrant, about 1 minute.
- Add veggies.
- Add broth, coconut milk and fish sauce; bring to boil. Reduce heat; simmer until vegetables are tender, about 12 minutes.
- Add shrimp and let simmer for about 5-6 minutes — until they’re cooked through.
- Season with salt and pepper. Stir in basil and lime juice and serve.
Okay, I really can’t explain in words how good this was. The broth was so rich and flavorful (shrimp will do that), and the eggplant pretty much melted in my mouth. I highly recommend this recipe, and it’s definitely one of my favorites of the 10 soups I’ve made thus far (the Fish Chowder and Southwestern Chicken are up there too).
Some of the other suggestions I got were inspiring, too! A few people suggested lasagna soup (there were a few different recipes), and I’m pretty sure I’ll make that at some point during Season of Soup. I’m very intrigued! Thanks again to everyone who suggested a soup — you might just see your suggestion on the blog before SoS is over.
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