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Coconut Shrimp Soup

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Coconut Shrimp Soup is a rich and creamy Thai-inspired soup made with coconut milk, succulent shrimp, fresh vegetables, and aromatic spices, offering a perfect balance of spicy, savory, and slightly sweet flavors.

Ingredients

Scale
  • 1 tbsp coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red curry paste
  • 4 cups chicken or seafood broth
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce or tamari
  • 1 tbsp brown sugar or coconut sugar
  • 1 lb shrimp, peeled and deveined
  • 1 cup mushrooms, sliced
  • 2 cups baby spinach
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in red curry paste and cook for another minute.
  4. Pour in broth and bring to a simmer.
  5. Add coconut milk, fish sauce, soy sauce, and sugar; stir well.
  6. Simmer for 10 minutes to develop flavors.
  7. Add shrimp and mushrooms; cook until shrimp are pink and opaque, about 4-5 minutes.
  8. Stir in spinach and lime juice; cook until spinach wilts.
  9. Season with salt and pepper to taste.
  10. Serve hot, garnished with cilantro and lime wedges.

Notes

  • Adjust the amount of red curry paste to control spice level.
  • Use low-sodium broth to reduce salt content.
  • Can substitute spinach with bok choy or kale.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/coconut-shrimp-soup/