Coconut Curry Shrimp Soup
Introduction
Coconut Curry Shrimp Soup is a warm and comforting dish that brings the taste of the tropics right to your kitchen. With its creamy coconut milk and fragrant spices, this soup is a delightful blend of flavors that can brighten your day. It’s a hit with family and friends, making it perfect for cozy dinners or special occasions.
Why Make This Recipe
You should make this recipe because it’s easy and quick to prepare, yet it’s packed with bold flavors. It’s a great way to enjoy shrimp and get your veggies in too! Plus, this soup is a crowd-pleaser. If you want to impress your guests or just treat your family to something special, this Coconut Curry Shrimp Soup is the way to go!
How to Make Coconut Curry Shrimp Soup
Making this soup is simple and fun! Just follow these straightforward steps to create a delicious meal that everyone will love.
Ingredients:
- 1 pound (450g) shrimp, peeled and deveined
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 3 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- Juice of 2 limes
- 1 teaspoon 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:
- 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.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk, broth, fish sauce, lime juice, and brown sugar. Bring the mixture to a gentle simmer.
- Add the sliced red bell pepper to the pot and simmer for about 5 minutes, until it begins to soften.
- Add the shrimp to the pot, cooking for about 5 minutes until they turn pink and are cooked through.
- Stir in the baby spinach just before serving.
- Taste and adjust seasoning with salt and black pepper if needed.
- Garnish with fresh basil or cilantro and serve with lime wedges on the side.
How to Serve Coconut Curry Shrimp Soup
Serve this soup hot in bowls. You can add some fresh lime wedges on the side for an extra zing. It’s delicious on its own but pairs nicely with rice or crusty bread if you want to make it a heartier meal.
How to Store Coconut Curry Shrimp Soup
If you have leftovers, let the soup cool down completely. Then, store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month. Just make sure to reheat it slowly, adding a little extra broth or water if it thickens.
Tips to Make Coconut Curry Shrimp Soup
- Make sure the shrimp are fresh or properly thawed.
- Adjust the spice level by adding more or less red curry paste.
- If you like it thicker, you can simmer it longer to reduce the liquid.
- Fresh herbs really boost the flavor, so don’t skip the basil or cilantro!
Variation
You can easily make this soup vegetarian by omitting the shrimp and adding more vegetables like zucchini or mushrooms. Tofu can also be a great protein substitute!
FAQs
- Can I use frozen shrimp? Yes, you can use frozen shrimp. Just make sure to thaw them properly before cooking.
- Is this soup spicy? The spice level depends on the amount of red curry paste you use. You can adjust it to your taste!
- Can I make this soup ahead of time? Yes, this soup can be made ahead of time and stored in the fridge. Just reheat it gently before serving.