Spicy Coconut Shrimp Soup

This soup is a perfect blend of Thai and Caribbean flavors, with a creamy and velvety texture that’s sure to satisfy your cravings. The combination of coconut milk, shrimp, and spices creates a delicious and comforting soup that’s perfect for a cold winter’s day or a warm summer evening.

Servings: 4 people

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

For the Soup:

1 lb large shrimp, peeled and deveined

1 tablespoon olive oil

1 small onion, chopped

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1-2 Thai red chilies, sliced (adjust for heat)

1 can (14 oz) coconut milk

2 cups chicken broth

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon brown sugar

1 teaspoon lime zest

1 tablespoon fresh lime juice

Salt and pepper, to taste

For Garnish:

Fresh cilantro, chopped

Lime wedges

Sliced red chilies (optional)

Instructions

Cook the Aromatics:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and cook for 3-4 minutes until softened.

Stir in the minced garlic, grated ginger, and sliced Thai red chilies. Cook for 1 minute, until fragrant.

Prepare the Soup Base:

Add the coconut milk, chicken broth, fish sauce, soy sauce, and brown sugar to the pot. Stir well to combine.

Bring the soup to a simmer and cook for 5-7 minutes to allow the flavors to meld together.

Add the Shrimp:

Add the shrimp to the soup and cook for 3-4 minutes, until they turn pink and opaque.

Stir in the lime zest and lime juice, then season with salt and pepper to taste.

Serve:

Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, and additional sliced chilies for extra heat (optional).

Tips and Variations

Make It Even Spicier: Add more Thai chilies or a spoonful of chili paste for a spicier kick.

Vegetarian Version: Swap shrimp for tofu or use extra vegetables like bell peppers, mushrooms, or zucchini.

Add Noodles: For a heartier meal, add rice noodles or soba noodles to the soup.

Enjoy your flavorful and Spicy Coconut Shrimp Soup!

Tips and Variations:

1. Adjust the heat level: If you prefer a milder soup, use less red curry paste or omit the seeds and membranes, which contain most of the heat.
2. Add some acidity: A squeeze of fresh lime juice can add a bright and refreshing flavor to the soup.
3. Use different types of protein: You can substitute the shrimp with chicken, tofu, or pork, or use a combination of proteins for added flavor and texture.
4. Add some crunch: Top the soup with toasted coconut flakes, chopped nuts, or crispy fried shallots for added texture and flavor.
5. Make it a one-pot meal: Add some rice or noodles to the soup and cook until they’re tender, making it a filling and satisfying one-pot meal.

Nutrition Information (per serving):

Calories: 350-400
Protein: 20-25g
Fat: 20-25g
Saturated Fat: 15-20g
Cholesterol: 60-80mg
Sodium: 400-500mg
Carbohydrates: 20-25g
. Fiber: 2-3g
Sugar: 5-7g