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Quick Red Curry Soup

"Another free-styling super bowl creation based on the incredible laksas I have had the opportunity to try around my office in NYC. Enjoy!"

Ingredients :

• 1/4 cup red curry paste
• 2 tablespoons olive oil
• 3 cups coconut milk
• 3 cups chicken stock
• 2 limes, juiced
• 1 lime, zested
• 2 cups cherry tomatoes
• 1 tablespoon chopped fresh cilantro
• 1 pound shrimp
• 1 (14 ounce) can bean sprouts, drained
• 1 cup chopped cooked chicken
• salt and ground black pepper to taste

Instructions :

Prep : 10M	Cook : 8M	Ready in : 45M

• Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.
• Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.
• Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.
• Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.

Notes :

• You can use skinny rice noodles instead of bean sprouts if you like, but we felt the sprouts (which were used because I forgot the rice noodles) made for a lighter soup overall.
• Pork can be used interchangeably with chicken.

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