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


  • 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 ½ tablespoons fish sauce
  • 2 teaspoons brown sugar
  • 1 (13.5-ounce) can coconut milk
  • 1 ½ pounds medium shrimp, peeled and deveined
  • ¼ cup chopped fresh Thai basil leaves
  • ¼ cup chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Kosher salt and freshly ground black pepper, to taste


  • Heat coconut oil in a large stockpot or Dutch oven over medium heat.
  • 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.
  • 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.
  • Stir in coconut milk and simmer until reduced and slightly thickened, about 10 minutes.
  • Stir in shrimp, and cook, stirring occasionally, until pink and cooked through, about 3-4 minutes.
  • Remove from heat; stir in basil, cilantro and lime juice; season with salt and pepper, to taste.
  • Serve immediately.

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