Creamy Coconut Curry Shrimp Soup
Warm up with a comforting bowl of Coconut Curry Shrimp Soup! This flavorful soup combines tender shrimp, rich coconut milk, and spicy red curry for a quick and easy meal that’s packed with deliciousness. Perfect for a cozy weeknight dinner!
Ingredients:
1 lb (450g) shrimp, peeled and deveined
1 tbsp vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, minced
1 tbsp red curry paste
1 can (14 oz) coconut milk
3 cups chicken or vegetable broth
1 tbsp fish sauce
Juice of 2 limes
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
Directions:
Sauté Aromatics:
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture becomes fragrant.
Build the Curry Base:
Stir in the red curry paste and cook for another minute. Pour in the coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring to a gentle simmer, allowing the flavors to meld together.
Add Vegetables:
Add the sliced red bell pepper and let it simmer for about 5 minutes until it softens slightly.
Cook the Shrimp:
Add the shrimp and cook for about 5 minutes until they turn pink and are fully cooked. Toss in the spinach and stir until wilted.
Adjust and Serve:
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil or cilantro and serve with lime wedges on the side.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 300 kcal per serving
CoconutCurry, ShrimpSoup, EasyRecipe, SpicySoup, Seafood, ComfortFood, DinnerIdeas, HealthyEating, WeeknightMeal
