Coconut Shrimp Soup

Coconut Shrimp Soup

Ingredients (4 servings):

1 lb (450 g) medium shrimp, peeled & deveined (tails on or off)

2 tbsp olive oil or coconut oil

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1–2 red chilies (or ½ tsp chili flakes, optional for heat)

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced (optional)

1 can (14 oz) coconut milk (full-fat for creamy, light for lighter version)

3 cups chicken or vegetable broth

2 tbsp fish sauce (or soy sauce if preferred)

Juice of 1 lime

1 tbsp brown sugar (optional, balances flavors)

1 tbsp red curry paste (or yellow/green, depending on flavor preference)

Fresh cilantro & green onions, chopped (for garnish)

Instructions:

1. Prepare Shrimp: Pat shrimp dry and season lightly with salt and pepper. Set aside.

2. Sauté Aromatics: In a large pot, heat oil over medium heat. Add onion, garlic, and ginger. Cook until fragrant (about 2 minutes).

3. Add Veggies & Curry Paste: Stir in red curry paste, chilies, bell pepper, and mushrooms. Cook for 2–3 minutes.

4. Make the Broth: Pour in coconut milk and broth. Stir well and bring to a gentle simmer. Add fish sauce and sugar.

5. Cook Shrimp: Add shrimp to the pot and cook until pink and opaque, about 3–4 minutes.

6. Finish with Lime: Stir in lime juice, taste, and adjust seasoning (more salt, curry paste, or lime as needed).

7. Serve: Ladle into bowls and garnish with cilantro and green onions.

✨ Tips & Variations:

Add rice noodles to make it a full meal.

Swap shrimp with chicken or tofu for variety.

For extra richness, add a splash of heavy cream.

If you love spice, top with sriracha or extra chili oil.