Description
This Coconut Curry Shrimp Soup is a comforting, flavorful dish that combines tender shrimp with creamy coconut milk and aromatic red curry paste. Enhanced with fresh vegetables and fragrant spices, it is a quick and satisfying meal perfect for any day.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
Liquids & Sauces
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Vegetables & Aromatics
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
Spices & Herbs
- 2 tablespoons red curry paste
- Fresh cilantro for garnish
Instructions
- Heat oil and sauté aromatics: In a pot, heat oil over medium heat. Add minced garlic and ginger, sauté until fragrant to build the base flavors.
- Add red curry paste: Stir in the red curry paste and cook for about 1 minute to release its intense, spicy aroma.
- Cook vegetables: Add sliced bell peppers and mushrooms, cooking for 5 minutes until they start to soften and absorb the curry flavors.
- Simmer with liquids: Pour in the coconut milk and vegetable broth, then bring the mixture to a gentle simmer for a rich, creamy base.
- Cook the shrimp: Add the peeled and deveined shrimp to the pot and cook until they turn pink and are opaque, about 3 to 5 minutes.
- Finish with seasoning: Stir in fish sauce and lime juice to balance the savory and tangy notes.
- Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve this comforting shrimp soup hot.
Notes
- You can adjust the spice level by using more or less red curry paste depending on your preference.
- For a deeper flavor, sauté the curry paste a little longer before adding liquids.
- Feel free to swap shrimp for chicken or tofu for a different protein option.
- Serve with steamed jasmine rice or crusty bread to make it a complete meal.
- Leftovers keep well refrigerated for up to 2 days and reheat gently on the stovetop.
