Description
A comforting and flavorful coconut curry shrimp soup that brings the taste of Southeast Asia to your home.
Ingredients
Scale
- 1 lb shrimp (peeled and deveined)
- 2 tablespoons coconut oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 cups coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 cup bell peppers (sliced)
- 1 cup snap peas
- 2 tablespoons fish sauce
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat until shimmering.
- Add the onion, minced garlic, and grated ginger and sauté for 2-3 minutes until the onion is translucent.
- Stir in the red curry paste and cook for an additional minute.
- Pour in the coconut milk and vegetable broth, stirring well. Bring to a gentle simmer.
- Toss in the shrimp, bell peppers, and snap peas, cooking for 5-7 minutes until the shrimp are pink and opaque.
- Stir in the fish sauce and lime juice. Adjust seasoning if needed.
- Serve in bowls garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze (minus shrimp) for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southeast Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 180mg