SEARCH

One-Pot Wonders

Massaman Curry Soup

by:
February 15, 2015
3.3
3 Ratings
  • Serves 4-6
Author Notes

Inspired by a hot pot dish at Boku in Raleigh, NC —Hechte44

Continue After Advertisement
Ingredients
  • 4 ounces Massaman Curry Paste
  • 24 ounces Coconut Milk
  • 3 cups Vegetable Broth
  • 2 Cloves of Garlic
  • 1/2 Head of Cauliflower, cut into bite sized florets
  • 2 bunches Baby Bok Choy (cut into bite sized pieces)
  • 2 handfuls Mung Bean Sprouts
  • 3 Green Onions (chopped)
  • 0.5 pounds Raw Shrimp (peeled & deveined)
  • 1 splash Olive Oil
  • Pinch Salt and Pepper to Taste
Directions
  1. Heat olive oil in a large sauce pan on medium-high heat. Add garlic and cook until it browns
  2. Add curry paste and stir. Approximately 1 minute
  3. Reduce to simmer, add coconut milk and vegetable broth. Let simmer for 5-10 minutes
  4. Add cauliflower and stir for 5 minutes
  5. Add Bok Choy, shrimp and sprouts. Stir until shrimp is completely cooked. Approximately 6-8 minutes. Add 2 of the 3 chopped scallions
  6. Serve in bowls, garnish with remaining scallions. Enjoy
Tags:

See what other Food52ers are saying.

More Great Recipes

Coconut Curry Ramen Noodles

Coconut Curry With Shrimp and Chickpeas

VEGGIE CURRY WITH COCONUT RICE

Coconut milk and Gochujang Prawn curry

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

4 Reviews

Write a Review
jeff October 11, 2024
It says to add massaman curry paste, but doesn't tell you how to make the paste and my local supermarket does't sell such exotic specialty items. This is the only recipe I could find on the web that looks like the massaman soup I had all the time as a child, so I am extremely disappointed that they don't tell you how to make the actual massaman paste, which in and of itself is a rather complicated ingredient.
Taye A. March 25, 2020
Massaman curry is my FAVORITE food to order out at Thai places, so I knew I had to try this soup version. This recipe is PHENOMENAL as a base, but is definitely one made even better by adding your own spin! I personally like my soup a little thicker, so I added cornstarch to give it a little more heft. I also wanted it to be a touch sweeter, so I added a few tablespoons of brown sugar to achieve that, and it was a HIT!!! Next time, I am going to try this with stir-fry veggies and tofu instead. THANK YOU FOR THIS RECIPE!!!
joan March 2, 2019
Wonderfully easy and flavorful. Made this tonight without protein, but with homemade bone broth instead of vegetable broth, and one leek and 2 cups of fresh snow peas, because I did not have any sprouts. Added 1 tbl of Red Boat fish sauce at end and squeezed fresh lime juice into each bowl. My husband, who professed to be tired of my Thai soup obsession, had second bowl. I was happy to find a recipe that did not use sugar! Next batch will be doubled.
Alison December 12, 2017
Delicious! So much flavor. I used chard instead of Bok Choy, which my market didn’t have that day, and threw in a handful of snap peas as well. Would be delicious with shredded chicken or tofu for a different protein. Will definitely be making this again!