Quick Red Curry Soup

Ingredients

• 1/4 cup red curry paste
• 2 tablespoons olive oil
• 3 cups coconut milk
• 3 cups chicken stock
• 2 limes, juiced
• 1 lime, zested
• 2 cups cherry tomatoes
• 1 tablespoon chopped fresh cilantro
• 1 pound shrimp
• 1 (14 ounce) can bean sprouts, drained
• 1 cup chopped cooked chicken
• Salt and ground black pepper to taste

Directions

Stir red curry paste and olive oil together in a saucepan over low heat and cook until fragrant, about 5 minutes.

Pour coconut milk, chicken stock, lime juice, and lime zest into the saucepan. Bring the mixture to a boil, reduce heat to medium-low, and cook, at a simmer for 10 minutes.

Stir cherry tomatoes and cilantro into the soup; bring mixture again to a simmer and cook until the tomatoes are soft, 10 to 15 minutes.

Stir shrimp, bean sprouts, and cooked chicken into the soup; cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 10 to 15 minutes. Season soup with salt and pepper.