Step 1: Prepare the Soup Base
Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes, until softened.
Stir in the garlic and ginger. Cook for 1 minute until fragrant.
Add the red curry paste, cooking for another minute to release its flavors.
Pour in the coconut milk and chicken or vegetable broth, stirring to combine.
Add soy sauce (or fish sauce), brown sugar (if using), turmeric, cumin, coriander, and chili flakes.
Bring the soup to a simmer and let it cook for 10-15 minutes, allowing the flavors to develop. Season with salt and pepper to taste.
Step 2: Cook the Shrimp
In a separate skillet, heat 1 tbsp olive oil over medium-high heat.
Toss the shrimp with paprika, cayenne pepper (if using), salt, and pepper.
Cook the shrimp in the skillet for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside.
Step 3: Combine and Serve
Add the cooked shrimp to the soup and let them warm through for 2-3 minutes.
Taste the soup and adjust seasoning if necessary.
Step 4: Garnish and Enjoy
Ladle the soup into bowls, ensuring each serving includes plenty of shrimp and broth.
Garnish with fresh cilantro, a squeeze of lime juice, and optional sliced red chili for an extra kick.
Serve with cooked rice on the side for a heartier meal.
Tips and Variations
Adjust Spice: Use less curry paste or skip the chili flakes if you prefer a milder soup.
Vegetarian Option: Replace shrimp with tofu, mushrooms, or a mix of your favorite vegetables.
Extra Veggies: Add bell peppers, zucchini, or spinach for a nutrient boost.
Storage: Store leftover soup (without shrimp) in the fridge for 2-3 days. Add freshly cooked shrimp when reheating.
Nutritional Information (Per Serving):
Calories: ~300
Protein: ~20g
Carbs: ~12g
Fat: ~20g
