Looking for a bold and flavorful soup to warm you up? This Spicy Thai Coconut Shrimp Soup combines the creaminess of coconut milk with the perfect balance of spices, making it an excellent choice for a comforting meal. Ready in just 25 minutes, this dish is perfect for any occasion!
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 green onions, chopped
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
Step 1:
In a large pot, heat the vegetable broth over medium heat.
Step 2:
Stir in the red curry paste and let it simmer for 2 minutes.
Step 3:
Add the coconut milk and fish sauce, stirring to combine.
Step 4:
Bring the mixture to a gentle boil.
Step 5:
Add the mushrooms and bell pepper, cooking for 5 minutes until tender.
Step 6:
Stir in the shrimp and cherry tomatoes, cooking until shrimp is opaque, about 3-4 minutes.
Step 7:
Remove from heat and add lime juice and chopped green onions.
Step 8:
Serve hot, garnished with fresh cilantro and lime wedges.
Pairings
- Jasmine Rice: Fluffy and aromatic, jasmine rice perfectly complements the richness of the soup.
- Crunchy Spring Rolls: These add a delightful crunch, balancing the creamy texture of the soup.
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months; however, add fresh ingredients after thawing for the best taste.