Follow these steps for perfect results
chicken stock
sugar
fish sauce
Thai red curry paste
unsweetened coconut milk
mushrooms
sliced
shrimp
peeled and deveined
fresh cilantro
chopped
lime juice
cilantro leaf
whole
In a large pot, combine chicken stock, sugar, fish sauce, and red curry paste.
Bring the mixture to a boil and let it boil for 1 minute.
Add coconut milk and return to a boil.
Add sliced mushrooms, reduce heat, and simmer for about 4 minutes.
Add shrimp and simmer until they turn pink and opaque, approximately 2 minutes.
Remove the pot from heat.
Stir in chopped fresh cilantro and lime juice.
Serve hot, garnished with whole cilantro leaves.
Expert advice for the best results
Adjust the amount of red curry paste to your desired level of spiciness.
Use fresh lime juice for the best flavor.
Everything you need to know before you start
15 minutes
Can be made a day ahead, flavors meld together nicely.
Serve in a bowl, garnished with cilantro and a lime wedge.
Serve with a side of jasmine rice.
Top with a dollop of plain yogurt or coconut cream (optional).
The slight sweetness complements the spice.
Discover the story behind this recipe
Commonly served as a comforting and flavorful soup.
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