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
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.
2
servings30
minutes1
hour1012
kcal1
hour30
minutesIngredients
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
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
