Thai Coconut Curry Soup 

This aromatic and creamy Thai Coconut Curry Soup combines the rich flavors of coconut milk, red curry paste, and fresh herbs, creating a comforting and flavorful dish. It's a delightful way to enjoy the vibrant tastes of Thai cuisine in a warm, soothing bowl.

 Ingredients

• 1 tablespoon vegetable oil

• 1 tablespoon red curry paste

• 1 tablespoon grated fresh ginger

• 2 cloves garlic, minced

• 4 cups chicken broth

• 1 (14 oz) can coconut milk

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 cup sliced mushrooms (shiitake or button)

• 1 red bell pepper, thinly sliced

• 1 pound medium shrimp, peeled and deveined

• 2 tablespoons fresh lime juice

• Salt to taste

• ¼ cup chopped fresh cilantro (for garnish)

 Directions

1. Prepare the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the red curry paste, grated ginger, and minced garlic. Sauté for about 1 minute until fragrant.

2. Add the Broth and Seasonings: Pour in the chicken broth, coconut milk, fish sauce, and brown sugar. Stir to combine and bring the mixture to a simmer.

3. Cook the Vegetables: Add the sliced mushrooms and red bell pepper to the pot. Let the soup simmer for about 5 minutes until the vegetables are tender.

4. Add the Shrimp: Stir in the shrimp and cook for 3–5 minutes until they turn pink and are cooked through.

5. Finish the Soup: Remove the pot from heat. Stir in the fresh lime juice and season with salt to taste.

6. Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve hot.

Nutritional Information (Per Serving)

• Calories: Approximately 320 kcal

• Protein: 28 g

• Fat: 18 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sugar: 5 g

• Sodium: 1,200 mg