Shrimp Coconut Soup
A comforting shrimp coconut soup with a delightful blend of spices and creaminess, perfect for any occasion.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 servings
- Category: Soup
- Method: Cooking
- Cuisine: Thai
- Diet: Pescatarian
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons lime juice
- 2 tablespoons fish sauce (optional)
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup carrots, thinly sliced
- Chopped cilantro for serving
Instructions
- Sauté aromatics: In a large pot, heat a tablespoon of oil over medium heat. Add the minced garlic and ginger, cooking until fragrant, about 1 minute.
- Add curry paste: Stir in the red curry paste and cook for another minute, allowing the flavors to meld together.
- Incorporate liquids: Pour in the chicken or vegetable broth and the coconut milk. Bring the mixture to a gentle simmer.
- Add shrimp and vegetables: Add the shrimp, sliced bell pepper, mushrooms, and carrots to the pot. Cook for about 5-7 minutes, until the shrimp are pink and opaque and the vegetables are tender.
- Finish with lime and fish sauce: Stir in the lime juice and fish sauce. Taste and adjust seasoning as needed.
- Serve and garnish: Serve the soup hot, garnished with fresh cilantro on each bowl.
Notes
Use high-quality shrimp for the best texture and flavor. Adjust spice level to your preference.