- The Long Beach BBQ Festival
- The Venice Fest 2026
- California Strawberry Festival
- May is Asian American Month
- LA’s New Air Taxi Launch for Fifa
- Tommy’s Burgers Celebrates 80 yrs
- Free Fifa Watch Parties across Los Angeles
- Jazz on the Beach Concerts at Dockweiler Beach
- Go LA Metro to Fifa Events
- LA Original Farmers Market Host Fifa Cup Viewing
Coconut & Red Curry Soup with Shrimp
This soup recipe is so full of flavor I don’t have the words besides “this is a must try recipe!” Coconut & Red Curry Soup with Shrimp perfect for the weather!
Recipe-Ingredients:
1 lb Shrimp
1 Red Bell Pepper thinly sliced
1 Tbsp Minced Garlic
4 oz Mushrooms sliced
1 tsp Ginger
2 Tbsp Red Curry Paste
4 cups Chicken Stock or Broth
2 cans Coconut Milk
2 Tbsp corn starch (mix in coconut milk)
1 Tbsp Soy Sauce
2 tsp Fish Sauce
1 tsp Brown Sugar
1 tsp Red pepper flakes
1 Tbsp Basil dry
1 Tbsp Lime juice
2 Tbsp cooking oil
¼ cup Fresh Cilantro
½ tsp Salt
1. Heat cooking oil in a Medium Cast Iron Dutch Oven or a Medium soup pot.
2. Add Red Bell Peppers saute for 2-3 minutes now add Mushrooms saute 2-3 minutes.
3. Add in garlic, brown sugar, ginger, curry paste, fish sauce, lime juice, soy sauce, basil, cilantro, pepper flakes then stir and saute until fragrant.
4. Pour in Chicken stock/broth and Coconut Milk w/corn starch into pot bring to a medium heat boil for 10-15 minutes. Be sure to stir soup every 3 minutes.
5. Lastly add Shrimp and simmer on low heat for 10- 15 mins garnish and with fresh cilantro.
6. Enjoy!
