I am OBSESSED with soup. I truly love a good soup recipe. Something flavorful and hearty. Any time of year I love to curl up on the couch with a mug of soup and enjoy my favorite show. It’s so comforting to me.
As a mother and wife, dinner has to be practical during the week so this recipe is great because I can throw in pretty much anything and clear out the fridge and get my kid to gobble up vegetables that he wouldn’t normally be super excited about. WIN-WIN.
This recipe looks complicated, but it’s not. It’s so easy! Done in about 20 minutes!
Here’s what you’ll need:
1 medium or large diced onion
2 Tbsp minced garlic
1 sliced jalapeno
1.5 pounds shrimp deveined (Use Tofu if desired)
Homemade Shrimp Seasoning (recipe below)
Yellow and Green Squash sliced
1 bell pepper of any color, sliced
Thai Kitchen Red Curry Paste (or Green Curry Paste)
1 can organic light unsweetened coconut milk
Low Sodium Chicken Broth (Can use Vegetable Stock)
Optional Fish Sauce
Cilantro for garnish
Salt and Pepper to taste
1 tsp Cumin Seeds
1 tsp Cumin Coriander Powder
1 tsp Turmeric
1 tsp Red Chili Powder
1 tsp Garam Masala
These are approximate measures. I eyeball everything, but the shrimp seasoning is roughly equal parts except the salt pepper. I go light on the salt because I don’t like to oversalt my dishes. I usually add a bit at the end if it seems like it’s not enough. If you’re feeling super lazy you can skip the seasoning and just throw in a bit of the curry paste when you start to cook the shrimp.
Mix your shrimp in the seasoning and set aside.
In a stock pot with olive oil add onions, minced garlic, and sliced jalapenos and saute until the onion is translucent. Add your pre-seasoned shrimp to the pot and cook completely. Add squash, bell peppers and any other vegetables. I have put in carrots and asparagus before. Sometimes I use this recipe as a fridge dump and sort of throw in everything that needs to go!
Don’t saute the squash too long because it will continue to cook once the broth is added. I don’t like soggy veggies!
Add Red Curry Paste, and mix around. Once it seems the veggies have soaked up that paste, reduce heat to low/med and add in the coconut milk and don’t stop stirring. Anytime you’re cooking milk over heat you want to stir pretty vigorously so the milk doesn’t curdle.
Add 3 more tablespoons of the red curry paste and keep stirring. Check the consistency. If it is not soupy enough add in broth to desired consistency. If you’re eating with shrimp or fish, add in a few dashes of fish sauce. Skip this for the vegetarian version.
Bring everything up to a boil and add salt if you need. Serve with fresh cilantro.
If you use green curry here is what it might look like: