Coconut Curry Shrimp Soup
A creamy, flavorful soup featuring shrimp in a coconut curry broth with fresh veggies and herbs.
Servings: 4 servings
Equipment
- Large Pot
Ingredients
Ingredients
- 1 lb Shrimp, peeled and deveined
- 1 tbsp Vegetable oil
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 1 tbsp Red curry paste
- 1 can Coconut milk (14 oz)
- 3 cups Chicken or vegetable broth
- 1 tbsp Fish sauce
- 2 Limes, juiced
- 1 tsp Brown sugar
- 1 cup Baby spinach
- 1 Red bell pepper, sliced
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Salt and black pepper, to taste
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the minced garlic and ginger. Cook for another minute, letting the aromas release.
- Add the red curry paste, cooking and stirring for about 2 minutes to deepen the flavors.
- Pour in the coconut milk and chicken or vegetable broth. Stir well, scraping any bits from the bottom of the pot.
- Add the fish sauce, lime juice, and brown sugar. Bring the soup to a gentle simmer.
- Add the sliced red bell pepper and continue to simmer for 3-4 minutes until the peppers start to soften.
- Add the shrimp and cook for about 2-3 minutes until they turn pink and opaque.
- Stir in the baby spinach and cook just until wilted, about 1-2 minutes.
- Taste and adjust with salt, black pepper, extra lime juice, or more fish sauce as desired.
- Ladle the soup into bowls. Garnish generously with fresh basil or cilantro, and offer lime wedges for extra zing.
Notes
Pairs well with jasmine rice, cucumber salad, or crusty bread. Adjust spice levels to taste.