Description
A flavorful and creamy coconut curry shrimp soup.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced
- 1 cup mushrooms, sliced
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- Fresh cilantro for garnish
Instructions
- In a pot, heat oil over medium heat.
- Add garlic and ginger, sauté until fragrant.
- Stir in red curry paste, cook for 1 minute.
- Add bell peppers and mushrooms, cook for 5 minutes.
- Pour in coconut milk and vegetable broth, bring to a simmer.
- Add shrimp and cook until pink, about 3-5 minutes.
- Stir in fish sauce and lime juice.
- Garnish with cilantro before serving.
Notes
- Adjust curry paste for spice level.
- Serve with rice for a complete meal.
- Store leftovers in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: coconut curry shrimp soup recipe