🍤 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
I recently tried making this Coconut Curry Shrimp Soup, and honestly, it’s become one of my favorite go-to recipes for a comforting yet exotic meal! The combination of creamy coconut milk, aromatic spices, and tender shrimp is just heavenly. What I love most is how quickly it comes together – perfect for those busy weeknights when you want something homemade and delicious without spending hours in the kitchen. One of my top tips for this recipe is to get good quality shrimp. Fresh or frozen (thawed properly) both work, but look for wild-caught if you can! The key to perfectly cooked shrimp is not to overdo it; they cook very fast, usually turning pink and opaque in just a few minutes. I always keep a keen eye on them, as rubbery shrimp can ruin the texture of the soup. Also, don't be shy with the aromatics like garlic and ginger – they build the foundational flavors of this amazing broth. Sautéing them until fragrant truly makes a difference! For the curry paste, I usually opt for a good quality red curry paste from an Asian grocery store, as they tend to be more authentic and flavorful than some supermarket brands. If you're sensitive to spice, you can start with a little less and add more to taste. Conversely, if you love a kick, feel free to add an extra teaspoon or even a sliced fresh chili with the aromatics! The beauty of this recipe is how adaptable it is. Want to make it your own? You absolutely can! If you're not a fan of shrimp or want to add more protein, chicken breast or firm tofu cubes would be excellent substitutes. Just adjust cooking times accordingly. For more veggies, I sometimes throw in some sliced carrots, snow peas, or even broccoli florets during step 3 with the bell pepper. They add extra vitamins and a lovely crunch. And for an even richer soup, a splash of full-fat coconut milk really makes it luscious. When it comes to serving, this soup is fantastic on its own, but I often pair it with a side of jasmine rice or some crusty bread to soak up all that delicious broth. A sprinkle of fresh cilantro or basil at the end brightens everything up, and those lime wedges are non-negotiable – a squeeze of fresh lime juice right before eating really elevates the flavors. This soup also makes for great leftovers! I find the flavors deepen overnight, making it even more delicious the next day. Store it in an airtight container in the fridge for up to 3 days. It reheats beautifully on the stovetop over low heat. Give this recipe a try; I promise you won't regret it. It's a taste of tropical comfort in a bowl!
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