Ingredients

The following ingredients have 6 Servings
  • 2 teaspoons olive oil
  • 2 tablespoons thai red curry paste
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 2 tablespoons freshly grated ginger
  • zest and juice of one lime
  • a pinch of salt and pepper
  • 2 400 ml (standard size) cans full fat coconut milk
  • 2 cups vegetable or chicken stock
  • 20-25 uncooked shrimp (tails and shells on or off)
  • 1 red bell pepper, chopped
  • 1/2 red onions, thinly sliced
  • 1 cup fresh mushrooms, sliced
  • 1/2 cup grated carrots
  • 2 cups brocoli florets (in bite sized pieces)
  • fresh cilantro and lime wedges for garnish (optional)

Instruction

  • Heat a large pot over medium high heat. Add the olive oil.
  • Once the oil has heated add the curry paste, honey, fish sauce, ginger, lime juice and zest, and salt and pepper. These are the aromatics of the recipe (the flavour-builders), so let them heat up nicely for several minutes, stirring regularly.
  • Add the coconut milk and stock, stir well and cover the pot, letting the soup simmer for about 10 minutes, stirring regularly.
  • Add the uncooked shrimp, bell pepper, onions, mushrooms, carrots, and broccoli and stir well to combine.
  • Cover the pot again and let cook for about 7-10 minutes, turning the heat to medium low.
  • After this time, the shrimp should be cooked through and the veggies should have softened slightly (you don't want them to be falling apart and mushy - they should still hold their shape in a soup like this).
  • Serve in large bowls with crusty bread for dipping, with a sprinkling of fresh cilantro and some fresh lime wedges, if desired.