Good Monday morning! How are you today? I was busy in the kitchen this weekend perfecting a new recipe! My friend Stephanie and I ended up eating almost the entire pot of this Rockin’ Red Curry Soup made with red curry, shrimp, baby bok choy, sweet potato, light coconut milk, lemongrass and a Thai chili pepper.
There were three ingredients in this soup that I had never cooked with before: lemongrass, Thai chili pepper and baby bok choy.
I watched a couple of videos first to learn how to prepare the lemongrass and baby bok choy.
It turns out that smashing the lemongrass frees all sorts of flavorful oils that make lemongrass so great. Both the lemongrass and Thai chili are added for flavor and taken out of the soup before serving.
This soup is super easy once everything is prepared.
I cooked the shrimp and brown rice noodles separately to prevent them from overcooking, and added them into the soup at the very end.
It’s hot and healthy which makes for a perfect wintertime soup!
- 1 pound uncooked shrimp, peeled and deveined
- 1 (13.5-ounce can) light coconut milk
- 2 cups chicken broth
- 1 cup water
- 1 large sweet potato, peeled and chopped into 1/2 inch cubes • 2 bunches bok choy, leaves removed and sliced thin
- 1 stalk lemongrass, trimmed to 6 inches
- 1 thai chili pepper, pricked with a fork
- 3 tablespoons red curry paste
- 2 tablespoons peanut oil (divided)
- 2 tablespoons brown sugar
- 2 ounces thin brown rice noodles (uncooked)
Cook brown rice noodles according to package instructions. Drain and rinse with cold water. Set aside.
Heat 1 tablespoon peanut oil over medium heat in a large saucepan. Mash red curry paste into hot oil until fragrant, 1-2 minutes. Whisk in coconut milk, chicken stock and brown sugar. Add crushed lemongrass stalk and Thai chili pepper. Increase heat to medium-high, bring to a boil and add sweet potato. Cook for 5-7 minutes. Reduce heat to medium-low and add baby bok choy, cooking for 5 more minutes.
Meanwhile, heat remaining 1 tablespoon peanut oil in a large skillet and cook shrimp until just barely pink throughout, 2-3 minutes. Remove from heat.
Remove lemongrass and Thai chili from soup. Add shrimp and brown rice noodles and stir until combined. Serve hot with a lime wedge and sprinkle of cilantro on top.