Spicy Coconut Shrimp Soup 🥥🔥🍤
Ingredients:
1 lb large shrimp, peeled and deveined
1 tbsp olive oil or coconut oil
2 cloves garlic, minced
1 small onion, chopped
1 tbsp red curry paste (or more to taste)
1 can (13.5 oz) coconut milk
2 cups chicken or vegetable broth
1 tbsp fish sauce
1 tbsp lime juice
1 tsp brown sugar
1 red chili, sliced (optional, for extra spice)
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
1 cup baby spinach or bok choy (optional)
Fresh cilantro, for garnish
Salt and pepper, to taste
Instructions:
Sauté Aromatics:
Heat olive oil in a large pot over medium heat.
Add onion and garlic, and cook until fragrant (about 2 minutes).
Add Curry and Broth:
Stir in red curry paste and cook for 1 minute to release its aroma.
Pour in coconut milk and broth, stirring until well combined.
Season the Soup:
Add fish sauce, lime juice, and brown sugar.
Stir and bring the soup to a gentle simmer.
Add Vegetables:
Add mushrooms, bell pepper, and chili slices.
Cook for about 5 minutes until vegetables are tender.
Cook the Shrimp:
Add shrimp to the simmering soup and cook for 3–4 minutes, until pink and opaque.
Stir in spinach or bok choy if using, just until wilted.
Taste and adjust seasoning with salt and pepper.
Serve:
Ladle into bowls, garnish with fresh cilantro, and serve hot with lime wedges on the side.
Tip:
Add a scoop of steamed jasmine rice or rice noodles for a heartier meal!
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