Coconut Curry Shrimp Soup

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Here’s a recipe for Coconut Curry Shrimp Soup:

Ingredients:

  • 1 lb shrimp (peeled and deveined)
  • 1 tbsp olive oil (or coconut oil)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp ginger (fresh, grated)
  • 2 tbsp red curry paste (or to taste)
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth (or chicken broth)
  • 1 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp lime juice
  • 1 tbsp brown sugar (optional for sweetness)
  • 1 red bell pepper (sliced thinly)
  • 1 small zucchini (sliced thinly)
  • 1 cup spinach (or other greens like kale)
  • Fresh cilantro (for garnish)
  • Sriracha or chili flakes (optional, for extra heat)
  • Salt & pepper (to taste)

Instructions:

  1. Prepare the Shrimp: If not done already, peel and devein the shrimp. Set them aside.
  2. Cook the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and grated ginger. Sauté for 2-3 minutes, until fragrant and the onion is soft.
  3. Add Curry Paste: Stir in the red curry paste and cook for another minute, allowing the flavors to develop.
  4. Pour in Liquids: Add the coconut milk, vegetable broth, soy sauce, lime juice, and brown sugar. Stir everything together and bring to a simmer.
  5. Vegetables: Add the sliced bell pepper, zucchini, and spinach. Let the soup simmer for about 5-7 minutes, until the vegetables are tender.
  6. Cook the Shrimp: Add the shrimp to the soup and cook for 3-4 minutes, or until they turn pink and are fully cooked.
  7. Season: Taste the soup and add salt, pepper, or more lime juice as needed. If you like it spicy, add some sriracha or chili flakes to taste.
  8. Serve: Ladle the soup into bowls and garnish with fresh cilantro. You can serve this with a side of rice or enjoy it on its own!

Enjoy your rich, flavorful Coconut Curry Shrimp Soup! 🍤🌶️

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