Coconut Curry Shrimp Soup

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Introduction

Coconut Curry Shrimp Soup is a warm and comforting dish that’s perfect for any occasion. With its rich flavors and creamy texture, this soup is like a cozy hug in a bowl. Easy to make and packed with goodness, it’s a delightful meal that everyone will enjoy!

Why Make This Recipe

Making Coconut Curry Shrimp Soup is a great way to bring a taste of warmth and happiness to your kitchen. This recipe is simple and quick, ideal for busy weekdays or relaxing weekends alike. Plus, it’s loaded with shrimp and veggies, making it both nutritious and delicious!

How to Make Coconut Curry Shrimp Soup

Ingredients:

• 1 lb (450g) shrimp, peeled and deveined
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 3 cups chicken or vegetable broth
• 1 tbsp fish sauce
• Juice of 2 limes
• 1 tsp 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:

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.
2. Stir in the red curry paste and cook for another minute to toast the spices.
3. Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce, lime juice, brown sugar, and bring to a simmer.
4. Add the shrimp and cook for about 3-4 minutes, or until they turn pink and opaque.
5. Stir in the baby spinach and sliced red bell pepper. Cook for an additional 2 minutes until the spinach is wilted.
6. Season with salt and black pepper to taste. Serve hot, garnished with fresh basil or cilantro and lime wedges on the side.

How to Serve Coconut Curry Shrimp Soup

Serve this delicious soup hot, with extra lime wedges on the side for a fresh squeeze. You can also add rice or bread for a more filling meal. Enjoy it with family and friends!

How to Store Coconut Curry Shrimp Soup

If you have leftovers, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove or in the microwave.

Tips to Make Coconut Curry Shrimp Soup

• Use fresh shrimp for the best flavor and texture.
• Feel free to add other vegetables like bell peppers or snap peas for extra color and nutrition.
• Adjust the spice level by adding more or less red curry paste according to your taste.

Variation

You can easily make this recipe vegetarian by using tofu instead of shrimp, and vegetable broth instead of chicken broth. It will still taste fantastic!

FAQs

1. Can I use frozen shrimp for this soup?
Yes, you can use frozen shrimp. Just make sure to thaw them before adding them to the soup.

2. What if I don’t have red curry paste?
You can substitute with yellow curry paste or even a little curry powder, but the flavor will change slightly.

3. How spicy is this soup?
The spiciness will depend on the amount of red curry paste you use. You can start with less and add more to suit your taste.

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Now, you’re ready to enjoy a bowl of Coconut Curry Shrimp Soup! Happy cooking!