Spicy Coconut Shrimp Soup
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
1 lb shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 tablespoons red curry paste (adjust for spice level)
1 red bell pepper, sliced
1 cup mushrooms, sliced
1 tablespoon fish sauce (optional)
Juice of 1 lime
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Sauté the aromatics:
In a large pot, heat a splash of oil over medium heat. Add onion, garlic, and ginger, sautéing until fragrant and softened, about 3-4 minutes.
Stir in the red curry paste and cook for an additional minute.
Add liquids and vegetables:
3. Pour in coconut milk and broth, bringing the mixture to a simmer.
4. Add red bell pepper and mushrooms, cooking for about 5 minutes until softened.
Cook the shrimp:
5. Add shrimp to the pot and cook for 3-4 minutes, or until shrimp are pink and cooked through.
6. Stir in fish sauce (if using), lime juice, and season with salt and pepper to taste.
Serve:
7. Ladle the soup into bowls and garnish with fresh cilantro. Enjoy!