Spicy red curry soup with shrimp, tofu and coconut milk is Sino-Khmer food from Cambodia. Back home we make red curry sauce from scratch that take time to prepared.
Red Curry Shrimp and Tofu
2
servings30
minutes1
hour1012
kcal1
hour30
minutesSpicy red curry soup with shrimp, tofu and coconut milk is Sino-Khmer food from Cambodia. Back home we make red curry sauce from scratch that take time to prepared.
Ingredients
2 tablespoons vegetable oil
2 cloves garlic, minced
1 yellow onion, chopped
2 tablespoons fresh or frozen minced lemon grass (option)
1 canned 4 oz (113 gram) of red curry paste
1 cup coconut milk
2 cups water
1 tablespoon fish sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 lb (450 gram) of large or medium size shrimp, peeled and de-veined
4 pieces firm tofu, cut into small cubes
Directions
- Heat up a wok or soup pot.
- When soup pot is hot, add oil, garlic, onion and lemon grass, stirs well.
- Add red curry paste, coconut milk and water, stirs well.
- Seasoning with fish sauce, sugar, salt and black pepper.
- Add shrimp and tofu, stirs well, cook till shrimp turns darker pink color.
Recipe Video
Recipe Notes
- Serve hot with rice, noodles or with Italian or French bread.
Nutrition Facts
- Serving Size: 2g
- Calories: 1012kcal
- Fat: 66g
- Saturated Fat: 35g
- Cholesterol: 478mg
- Sodium: 3978mg
- Carbohydrates: 35g
- Fiber: 6g
- Sugar: 14g
- Protein: 71g
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