Tips:
- Fresh Ingredients: Use fresh lemongrass, galangal, and kaffir lime leaves for the most authentic flavor.
- Spice Level: Adjust the amount of red curry paste and chilies to suit your spice preference.
- Shrimp: To avoid overcooking, add the shrimp at the end and cook just until they turn pink.
- Vegetables: Feel free to customize with your favorite vegetables, such as zucchini, carrots, or spinach.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust consistency.
Enjoy this vibrant and comforting Thai Coconut Red Curry Soup with Shrimp as a satisfying meal on its own or paired with steamed jasmine rice!
