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coconut shrimp curry soup

Coconut Curry Shrimp Soup

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Main
Cuisine Thai
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Stirring spoon
  • 1 Knife
  • 1 Cutting board
  • 1 measuring cup
  • 1 Measuring spoon

Ingredients
  

  • 1 pound shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 teaspoons red curry paste
  • 1 can coconut milk 14 ounces
  • 2 cups chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 cup bell pepper sliced
  • 1 cup mushrooms sliced
  • 1 cup spinach leaves
  • 1/4 cup cilantro chopped
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the chopped onion and sauté until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional minute.
  • Add the red curry paste and cook until fragrant.
  • Pour in the coconut milk and chicken broth, stirring to combine.
  • Bring the mixture to a simmer and add the fish sauce and lime juice.
  • Add the sliced bell pepper and mushrooms; cook until tender.
  • Stir in the shrimp and cook until they turn pink and opaque.
  • Add the spinach and cook until wilted.
  • Season with salt and pepper to taste.
  • Remove from heat and let the soup rest for 5 minutes.
  • Garnish with chopped cilantro before serving.

Notes

For the best flavor, use fresh shrimp and adjust the amount of red curry paste based on your spice preference. If you prefer a thicker soup, reduce the amount of chicken broth or let the soup simmer longer to thicken.
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