Creamy Thai Shrimp Coconut Curry Soup
Ingredients:
- 400 grams of shrimp, peeled and deveined
- 1 can (400 ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 inch piece of ginger, grated
- 2 cups vegetable or chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Add the minced garlic and grated ginger to the pot. Stir for about one minute until fragrant.
3. Stir in the red curry paste and cook for another minute, allowing the flavors to blend well.
4. Pour in the vegetable or chicken broth and bring the mixture to a gentle boil.
5. Lower the heat and add the coconut milk, stirring until well combined.
6. Add the shrimp and cook for about 5 minutes, or until they turn pink and opaque.
7. Season with soy sauce, lime juice, salt, and pepper to taste. Give it a good stir.
8. Serve the soup hot, garnished with fresh cilantro.
Notes:
- Feel free to add veggies like bell peppers or spinach for extra nutrition.
- Adjust the spice level by adding more or less curry paste according to your taste.
- Preparation time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes | Kcal: Approximately 250 per serving | Servings: 4 servings