👥8 people
⏲️20m
🕐1h 0m
🍽️main meal
Coconut curry soup is a hearty dish that can be served with rice or noodles.
Ingredients
- 1 each small onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp. ginger (peeled and minced)
- 2 each red pepper (diced)
- ¼ cup sesame oil
- 3 tbsp. thai red curry paste
- 1 gallon chicken stock
- 16 ounces coconut milk
- 1 tbsp. fish sauce
- 8 ounces rice noodles
- 2 bunches green onion
- 8 each lime wedges
- 32 ounces shrimp
Method
- Preheat an Egg for indirect cooking at 350 degrees F with a deep cast iron pot.
- When the pot is hot, pour in sesame oil. Add garlic, ginger, and onion. Allow to sweat, once translucent, add in red pepper then cook for 2 more mins. Once the vegetables are soft, add in chicken stock and bring to a simmer. When you've reached a simmer whisk in fish sauce and red curry paste. Simmer for 30 more minutes.
- Once the soup has simmered for 30 minutes add in coconut milk and allow to simmer for another 30 minutes. Be careful to not allow the soup to boil or the coconut milk will begin to separate.
- While the soup is simmering, place shrimp on skewers then season. Cut green onion on a bias. Cut limes into 4 wedges each, set onion and limes aside for garnish.
- After soup has simmered add in rice noodles and allow to cook for 4 to 5 minutes. While the noodles are cooking, place the shrimp skewers around the outside of the pot to grill, about 2 minutes a side.
- When the noodles are fully cooked, check soup for seasoning salt and pepper to taste. Divide soup evenly amongst bowls, place shrimp skewer, lime, green onion on top and serve.
