Coconut Curry Shrimp Soup
📋 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:
1️⃣ Sauté Aromatics: Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for about 3 minutes until the onion softens and the mixture is fragrant.
2️⃣ Add Curry Paste and Build the Broth: Stir in the red curry paste and cook for another minute. Pour in the coconut milk, broth, fish sauce, lime juice, and sugar. Bring the mixture to a gentle simmer.
3️⃣ Cook the Vegetables: Add the sliced red bell pepper and simmer for about 5 minutes, until it begins to soften.
4️⃣ Add Shrimp and Spinach: Add the shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through. Stir in the spinach just before serving.
5️⃣ 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
Calories: Approximately 300 kcal per serving
Servings: 4
CCTO 🥰