Coconut Curry Shrimp Soup

  Coconut Curry Shrimp Soup

Ingredients :

For the Soup Base :

1 tablespoon coconut oil

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

4 cups chicken or seafood broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, thinly sliced

1 cup baby spinach leaves

1 lb (450 g) large shrimp, peeled and deveined

1 cup cooked rice or rice noodles

For Garnishing :

Fresh cilantro leaves

Sliced green onions

Lime wedges

Sliced red chili or chili flakes (optional)

Instructions :

Sauté the Aromatics :

Heat the coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.

Stir in the garlic and ginger, cooking for an additional minute until fragrant.

Create the Curry Base :

3. Add the red curry paste to the pot and stir until combined with the aromatics. Cook for 1-2 minutes to enhance the flavors.

4. Pour in the coconut milk, broth, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.

Cook the Vegetables :

5. Add the red bell pepper slices to the pot and simmer for 5 minutes, allowing them to soften.

6. Stir in the baby spinach and let it wilt into the soup.

Add the Shrimp :

7. Gently add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.

Assemble the Soup :

8. Place a scoop of cooked rice or rice noodles into each serving bowl. Ladle the hot soup over the rice or noodles.

Serve and Garnish :

9. Garnish with fresh cilantro, sliced green onions, and a lime wedge. Add sliced red chili or chili flakes for extra heat if desired.

Serving Suggestions :

This Coconut Curry Shrimp Soup is best enjoyed fresh and hot, accompanied by crusty bread or a side of crispy spring rolls. The rich coconut curry flavors, tender shrimp, and fresh garnishes create a beautifully balanced dish that's both hearty and refreshing!