Sour Curry Soup with Shrimp


Preparation info

  • Serves


    • Difficulty


Appears in

Soups and Stews

Soups and Stews

By The Editors of Saveur

Published 2015

  • About

Light and tangy, with a modest amount of chile heat, this seafood and vegetable soup is a classic of central Thailand. The broth is tart and pungent but also delivers measured amounts of sweetness, salt, and spice. The curry paste calls for krachai, a milder relative of ginger.


For the Curry Paste

  • 30 dried red Thai chiles or chiles de árbol, stemmed and coarsely chopped
  • 2 cups boiling water


  1. Make the curry paste: Place chiles in a bowl and cover with the boiling water; let sit until softened, about 15 minutes. Drain chiles, reserving ¼ cup liquid. Place chiles in a small food processor with raw shrimp, shrimp paste, salt, garlic, shallots, and krachai and pulse until coarsely chopped. Add reserved chile liquid and purée until smooth. Set 1½ cups paste aside