A flavorful and comforting soup with the sweetness of sweet potatoes, the richness of coconut milk, and the savory goodness of shrimp, all infused with the aromatic blend of red curry and spices.
Ingredients: 1 lb shrimp, peeled and deveined. 2 sweet potatoes, peeled and diced. 1 onion, finely chopped. 3 cloves garlic, minced. 1 can 14 oz coconut milk. 4 cups chicken or vegetable broth. 2 tablespoons red curry paste. 1 tablespoon ginger, grated. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro for garnish.
Instructions: In a large pot, heat vegetable oil over medium heat. Add chopped onion and minced garlic, saut until softened. Stir in red curry paste, grated ginger, turmeric, and cumin. Cook for 2 minutes. Add diced sweet potatoes, shrimp, and season with salt and pepper. Cook for another 3-4 minutes. Pour in coconut milk and chicken or vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 25 minutes
les anges deden