Description
This Coconut Curry Shrimp Soup is a warm and comforting dish featuring succulent shrimp simmered in a rich, fragrant coconut curry broth. Infused with red curry paste, fresh ginger, and garlic, this soup offers a perfect balance of spicy, tangy, and savory flavors, making it a soul-soothing meal ready in just 30 minutes.
Ingredients
Scale
Seafood
- 1 lb shrimp, peeled and deveined
Broth and Sauce
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
Vegetables and Aromatics
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
Garnish
- Fresh cilantro for garnish
Instructions
- Heat oil and sauté aromatics: In a pot, heat oil over medium heat. Add minced garlic and ginger, sautéing until they become fragrant, which usually takes about 1-2 minutes.
- Add red curry paste: Stir in the red curry paste and cook it for about 1 minute to release its flavors into the oil and aromatics.
- Cook vegetables: Add sliced bell peppers and mushrooms to the pot and cook for 5 minutes, allowing them to soften and blend with the curry base.
- Add liquids and simmer: Pour in the coconut milk and vegetable broth. Bring this mixture to a gentle simmer to meld the flavors together.
- Cook shrimp: Add the peeled and deveined shrimp to the simmering soup. Cook until the shrimp turn pink and opaque, about 3 to 5 minutes.
- Season soup: Stir in the fish sauce and lime juice to enhance the depth and brightness of the soup’s flavor.
- Garnish and serve: Ladle the soup into bowls and garnish with fresh cilantro to add a burst of herbal freshness before serving.
Notes
- You can adjust the spiciness by varying the amount of red curry paste used.
- Substitute shrimp with chicken or tofu for different protein options.
- For a thicker soup, reduce the amount of vegetable broth or simmer longer to concentrate flavors.
- Serve with steamed jasmine rice or crusty bread for a more filling meal.
