This is a light, yet super flavorful soup overflowing with nutrients from the stock, shrimp, broccoli and Thai spices.
I love feeding shrimp to my kids. What gives it its pretty pink hue is Astaxanthin – a powerful antioxidant and anti-inflammatory that is excellent for brain and eye health. (This is also what makes salmon pink.) Shrimp also contains a healthy dose of DHA.
You can make this soup as fiery as you please, since the red curry paste is added to the individual bowls at the end. At home, I’ve used two different brands of red curry paste: Thai Kitchen (found in most grocery stores), and Thai and True which is my favorite.
Once you are stocked with some red curry paste, there is no stopping you. This soup has a stock base. But you can easily make coconut soups too. Just use half coconut milk and half broth, add a bunch of vegetables and simmer until they are tender. Add some rice or rice noodles if you wish. Then add a tablespoon or two of your paste and you have a quick, satisfying thai-esque lunch!
Shrimp & Broccoli Red Curry Soup
1/2 onion, chopped
4 small potatoes, diced small (yukon gold of red are good choices)
8 cups broth or stock
25 medium-sized prawns (I used frozen, peeled, deveined wild caught gulf shrimp)
3 cups broccoli florets
Thai red curry paste, to taste
Salt & Pepper, to taste
Steam the broccoli until just bright green and a little tender, then set aside. I like to add it in at the end to avoid bland and mushy broccoli.
Saute the onion in a bit of olive oil over medium-low heat until it softens. Add potatoes, season with a bit of salt and saute for a minute longer. Add the broth and bring it to a simmer. Simmer for about 10 minutes.
Add shrimp. Bring the soup to a simmer again for 8-12 more minutes, until the potatoes are tender and the shrimp are firm and pink.
Place desired amount of red curry paste (I use about 1 tbsp) into each bowl and add the soup and a few broccoli florets. Add salt and pepper, if needed. Enjoy!