Coconut Shrimp Soup

🥥 Coconut Shrimp Soup

Ingredients (4 servings):

1 lb (450 g) medium shrimp, peeled & deveined

1 tbsp olive oil or coconut oil

1 medium onion, finely chopped

3 garlic cloves, minced

1 tbsp fresh ginger, grated

1–2 red chilies, sliced (optional, for heat)

4 cups (1 L) chicken or vegetable broth

1 can (13.5 oz / 400 ml) coconut milk

1 medium carrot, thinly sliced

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

2 tbsp fish sauce (or soy sauce for milder taster

Juice of 1 lime

2 tbsp fresh cilantro, chopped

Salt & pepper to taste

Instructions:

1. Sauté aromatics – In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant.

2. Add veggies – Stir in carrots, bell pepper, and mushrooms. Cook for 3–4 minutes.

3. Build the broth – Pour in chicken/vegetable broth, coconut milk, and fish sauce. Bring to a gentle boil, then reduce heat to a simmer for 10 minutes.

4. Add shrimp – Stir in shrimp and cook for 3–4 minutes until pink and cooked through.

5. Finish with freshness – Add lime juice, season with salt & pepper, and sprinkle with fresh cilantro.

6. Serve hot – Enjoy as is or with jasmine rice or rice noodles on the side.

💡 Tip: For a Thai-inspired twist, add 2 tablespoons of red curry paste when sautéing the aromatics.