We are souper excited to present to you this delicious Thai Coconut Shrimp Soup recipe from the Third Edition of Carlton’s Cookbook For a Cure in honor of National Soup Month.
Pick up all the ingredients you need for this tasty soup on a quick trip to the local Asian market. Makes 2 servings.
2 cans of coconut milk, Chaokoh brand is preferred
6 shrimp, deveined
3 kaffir lime leaves, finely chopped
1 tbsp. Maesri red curry paste, add more to taste
2 tbsp. white sugar
Fresh cilantro for garnish (optional)
Cook coconut milk on low heat in a medium saucepan. When the coconut milk starts to boil, add kaffir leaves. Next, add shrimp and stir gently until the shrimp turns pink and is fully cooked. Add curry paste and stir until well combined. Serve hot with fresh cilantro for garnish.
Check out more great recipes from Carlton residents and associates: Carlton’s Recipe Collection
All proceeds from the Cookbook For a Cure benefit the Alzheimer’s Association. Order the Third Edition today!
Visit the Cookbook For a Cure page for ordering instructions.
The publication of this book was made possible by Terry Barrett, Associate Director of CSL Pleasant Hill and was whimsically illustrated by Katreece Montgomery, an associate at CSL Pleasant Hill.