Ingredients (For 4 servings)
For the Soup:
1 tablespoon coconut oil or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1-2 tablespoons red curry paste (adjust to taste)
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 tablespoon fish sauce (optional, for depth)
1 tablespoon lime juice
1-2 teaspoons brown sugar (optional, for balance)
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/4 teaspoon chili flakes (adjust for heat level)
1 pound large shrimp, peeled and deveined
1 medium carrot, thinly sliced
1 red bell pepper, thinly sliced
1-2 cups baby spinach (optional, for extra greens)
Salt and pepper, to taste
For Garnish (Optional):
Fresh cilantro, chopped
Lime wedges
Sliced red chili or chili flakes
Toasted coconut flakes
Sriracha or hot sauce (optional, for extra heat)
Instructions
Prepare the Aromatics:
Sauté the Onion, Garlic, and Ginger:
In a large pot, heat the coconut oil (or olive oil) over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add Curry Paste and Spices:
Stir in the red curry paste, ground turmeric, cumin, and chili flakes. Cook for 1 minute, allowing the spices to bloom and infuse the oil.
Simmer the Soup Base:
Add Coconut Milk and Broth:
Pour in the coconut milk and chicken or vegetable broth, stirring to combine. Add the fish sauce (if using), brown sugar, and lime juice. Bring the soup to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld.
Cook the Vegetables and Shrimp:
Add Vegetables:
Add the thinly sliced carrot and bell pepper to the soup. Cook for about 3-4 minutes, until they begin to soften but still have a slight crunch.
Add Shrimp:
Add the shrimp to the soup and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked. If using spinach, stir it in at the end and cook for 1-2 minutes until wilted.
Finish the Soup:
Adjust Seasoning:
Taste the soup and adjust seasoning with more salt, pepper, lime juice, or a dash of fish sauce for extra depth. Add more chili flakes or Sriracha if you want it spicier.
Serve:
Garnish and Serve:
Ladle the soup into bowls and garnish with fresh cilantro, lime wedges, sliced red chili, and toasted coconut flakes, if desired. Serve with extra lime wedges and a drizzle of hot sauce for added flavor and heat.
Tips:
Make it Vegetarian: Omit the shrimp and use tofu or additional vegetables for a plant-based version.
Customize the Heat: Adjust the amount of curry paste, chili flakes, or hot sauce to control the spiciness of the soup.
Extra Creaminess: For a richer soup, you can add a splash of heavy cream or coconut cream towards the end of cooking.
Storage: This soup can be stored in the refrigerator for up to 2 days. The shrimp may become a little firmer when reheated, so it’s best enjoyed fresh.
Spicy Coconut Shrimp Soup is a comforting, flavorful dish that combines the creaminess of coconut milk with the warmth of curry and a spicy kick. The shrimp and vegetables soak up the delicious broth, making this a hearty and satisfying meal!
