This coconut curry shrimp soup is a delicious blend of flavors that transports your taste buds on an exotic journey. With simple preparation and fresh ingredients, it’s a comforting dish that will delight spice lovers. Whether for a weeknight dinner or a special occasion, this soup is a perfect choice.
Ingredients
To make this flavorful soup, you’ll need the following ingredients:
- Shrimp: 450 g (1 lb), peeled and deveined. Since shrimp is the star of this recipe, choose fresh or high-quality frozen shrimp.
- Vegetable oil: 1 tablespoon, for sautéing the aromatics. This is key for giving texture and aroma to the dish.
- Onion: 1, finely chopped. The onion provides a solid flavor base.
- Garlic: 3 cloves, minced. Garlic adds an irresistible aromatic punch that complements the dish.
- Ginger: A 1-inch piece, minced. Its freshness and spice combine wonderfully with the curry and coconut milk.
- Red curry paste: 1 tablespoon. This paste is rich in spices and gives a beautiful red color to the soup.
- Coconut milk: 1 can (approximately 400 ml). Coconut milk brings creaminess and sweetness that balances out the spices.
- Chicken or vegetable broth: 3 cups. Use a quality broth for optimal flavor.
- Fish sauce: 1 tablespoon. This sauce adds a depth of flavor typical of Asian cuisine.
- Lime juice: Juice of 2 limes for a touch of freshness and acidity.
- Brown sugar: 1 teaspoon, to sweeten the mix.
- Spinach: 1 cup of baby spinach. They contribute color and nutrients to the soup.
- Red bell pepper: 1, sliced. Its crunch and sweetness add texture.
- Fresh basil or cilantro: For garnish, fresh herbs will elevate the flavors.
- Lime wedges: For serving and adding a bit more acidity.
- Salt and black pepper: To taste, for seasoning adjustments.
Instructions
1️⃣ Sauté the Aromatics
Start by heating the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté for about 3 minutes until the onion becomes soft and the mixture emits a delicious aroma. This step is crucial, as it infuses the dish with foundational flavors.
2️⃣ Add Curry Paste and Build the Broth
Stir the red curry paste into the pot and cook for an additional minute. This will help to fully release the aromas of the spices. Next, gradually add the coconut milk, broth, fish sauce, lime juice, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer. It’s at this stage that the soup starts to take shape, with its vibrant colors and enticing smells.
3️⃣ Cook the Vegetables
Add the sliced red bell pepper and let it simmer for about 5 minutes. The bell pepper should become tender but still have a bit of crunch, adding a lovely texture to the soup.
4️⃣ Add Shrimp and Spinach
Once the bell pepper is cooked, incorporate the shrimp into the pot. Cook for about 5 minutes or until they turn pink and are cooked through. Just before serving, add the spinach, stirring to wilt it slightly. This will give the soup a nice green color and added health benefits.
5️⃣ Adjust and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. For an attractive dish, garnish it with fresh basil or cilantro. Serve the soup hot with lime wedges on the side, allowing each guest to add a touch of acidity to their portion.
Practical Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories: Approximately 300 kcal per serving
- Servings: 4
Conclusion
This coconut curry shrimp soup is a dish that is both simple to make and incredibly flavorful. The combination of juicy shrimp, aromatic spices, creamy coconut milk, and the acidity of lime juice creates an unforgettable tasting experience. Whether you are new to cooking or a seasoned chef, this recipe allows you to delight your guests or family with authentic flavors. Pair it with some crusty bread or rice for a more complete meal. Enjoy your culinary adventure!
