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Red Curry Shrimp Soup

An Olive Oil Recipe

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Prep Information

Prep Time

20 minutes

Cook Time

20-25 minutes


6-8 people


  • 2 Tablespoons California Garlic Oil
  • 8 oz. sliced baby portobello mushrooms
  • 2-1/2 cups chopped baby bok choy
  • 1/2 cup red curry paste
  • 1 Tablespoon grated fresh ginger
  • 1 can (15 oz) tomato sauce
  • 1-1/2 cups reduced sodium chicken broth
  • 3/4 lb. peeled and deveined shrimp


  • Heat garlic oil over medium high heat.
  • Add mushroom slices and cook 3-5 minutes, until tender. Stir occasionally.
  • Add bok choy, cook and stir 2 minutes or until wilted. Add curry paste and ginger and cook until fragrant.
  • Stir in tomato sauce and broth. Bring mixture to a boil. Add shrimp. Cook until shrimp turn pink, stirring occasionally.
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