Pineapple and Shrimp Red Curry Soup
What You Will Need
Ingredients
- 1 ½ tsp. vegetable oil
- 1 Tbsp. fresh grated ginger
- 1 tsp. red curry paste
- 1 cup red bell peppers, diced
- 1 cup pineapple, diced
- 1 ½ cans coconut milk
- 1 lb. raw shrimp, peeled and deveined
- 3 Tbsp. fresh cilantro, chopped
Seasoning
- 2 Tbsp. Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce
- salt to taste
- 1 Tbsp. fresh lime juice
- 1 Tbsp. fish sauce
Made with
Lee Kum Kee products
How to make it
In a large pot over medium heat, add the oil. Cook and stir the ginger, curry paste, red bell peppers and pineapple. Saute for 1- 2 minutes. Add Lee Kum Kee Panda Brand Sweet and Spicy Grilling and Dipping Sauce stir well to incorporate.
Slowly add the coconut milk over the mixture and stir occasionally. Let it simmer for 10-12 minutes. Add salt to taste.
Add in the shrimp and wait about 2 minutes before seasoning the soup with lime and fish sauce. Take off heat and garnish with chopped cilantro.
