Description
A flavorful and spicy coconut shrimp soup that combines the richness of coconut milk with the zest of lime and the heat of red curry paste.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 can (13.5 ounces) coconut milk
- 4 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 bell pepper, diced
- 1 cup snap peas
- Juice of 1 lime
- Fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat and add the diced bell pepper. Sauté for about 3-4 minutes until soft.
- Pour in the vegetable broth and bring to a gentle simmer.
- Stir in the red curry paste, allowing it to fully incorporate into the broth, enhancing the flavor profile.
- Pour in the coconut milk and mix well. Let it simmer for 5 minutes, inviting the aromas to develop.
- Add the shrimp into the pot. Cook for approximately 4-5 minutes or until the shrimp turn pink and opaque.
- Toss in the cherry tomatoes and snap peas, stirring gently. Season with lime juice, salt, and pepper.
- Serve the soup hot, garnished with fresh cilantro, and enjoy the burst of flavors!
Notes
- Adjust the level of red curry paste to suit your spice preference.
- For a thicker soup, reduce the amount of vegetable broth.
- This soup can be served with rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 150mg