Spicy Shrimp Coconut Soup
This Spicy Shrimp Coconut Soup is the perfect way to transport yourself to a tropical paradise right from your kitchen.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 can 14 oz coconut milk
- 2 cups vegetable or chicken broth use low-sodium if preferred
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice freshly squeezed is best
- 1 teaspoon sugar optional, balances the spice
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 cup mushrooms sliced (shiitake or button mushrooms work great)
- 1 red bell pepper thinly sliced
- 1 cup spinach or kale baby spinach wilts beautifully
- Fresh cilantro and lime wedges for garnish
Substitutions:
- Shrimp: Try chunks of firm white fish or tofu for a pescatarian or vegetarian option.
- Vegetables: Swap with zucchini snap peas, or carrots.
- Coconut Milk: Use light coconut milk for a lighter version.
Instructions
Sauté Aromatics
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant, about 1-2 minutes.
- Tip: Stir continuously to avoid burning the garlic, which can turn bitter.
Add Curry Paste
- Stir in the red curry paste and cook for another 30 seconds.
- Tip: Cooking the curry paste briefly unlocks deeper flavors and aromas.
Pour in Liquids
- Add the coconut milk, broth, fish sauce, lime juice, and sugar. Stir well to combine.
- Tip: Use a whisk to blend the curry paste thoroughly into the liquids for a smoother soup.
Simmer Vegetables
- Bring the mixture to a gentle simmer. Add mushrooms and red bell pepper. Cook for about 5 minutes, until vegetables begin to soften.
- Tip: Don't overcook; you want the veggies tender-crisp for texture.
Add Shrimp
- Toss in the shrimp and cook for 3-4 minutes, or until they turn pink and opaque.
- Tip: Shrimp cook quickly! Watch closely to avoid a rubbery texture.
Stir in Greens
- Turn off the heat and stir in the spinach or kale. The residual heat will wilt them perfectly.
- Tip: If using kale, give it a few extra minutes to soften compared to delicate spinach.
Garnish and Serve
- Ladle into bowls and top with fresh cilantro and a wedge of lime.
- Tip: A sprinkle of red chili flakes adds extra heat for spice lovers!
Notes
- Adjust Spice: If you're sensitive to spice, start with half the amount of red curry paste and add more to taste.
- Make It Creamier: Add an extra splash of coconut milk at the end for an even richer soup.
- Boost Umami: Add a teaspoon of soy sauce for a deeper savory note.
- Low-Carb Option: Skip the rice and load up on extra greens for a lighter version.
- Overcooking shrimp: It only needs 3-4 minutes!
- Boiling after adding greens: It can make spinach slimy and kale bitter.
- Not tasting as you go: Adjust seasoning as needed to perfect your soup.