This spicy coconut shrimp soup is a vibrant and comforting dish packed with bold flavors. The creamy coconut milk balances the heat of the spices, while the shrimp adds a delightful touch of seafood freshness. Perfect for chilly evenings or when you’re craving something exotic yet comforting!
Ingredients
For the Soup Base:
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2–3 tablespoons red curry paste (adjust for spice level)
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce (optional, for umami)
- 1 tablespoon lime juice
- 1 teaspoon sugar (optional, to balance flavors)
For the Shrimp and Vegetables:
- 1 pound shrimp, peeled and deveined
- 1 cup mushrooms, sliced (shiitake or button work well)
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup baby spinach or bok choy
- 1–2 Thai chilies, finely sliced (optional, for extra heat)
For Garnish:
- Fresh cilantro leaves
- Sliced green onions
- Lime wedges
- Sriracha or chili oil (optional)
Instructions
1. Sauté the Aromatics
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until softened, about 3–5 minutes.
- Stir in the garlic, ginger, and red curry paste, cooking for another 1–2 minutes until fragrant.
2. Build the Broth
- Pour in the coconut milk and broth, stirring to combine.
- Add the fish sauce, lime juice, and sugar (if using). Bring the mixture to a gentle simmer.
3. Cook the Vegetables
- Add the mushrooms, carrots, and red bell pepper to the pot.
- Simmer for 5–7 minutes until the vegetables are tender but still vibrant.
4. Add the Shrimp
- Stir in the shrimp and cook for 3–5 minutes, or until they turn pink and are fully cooked.
- Add the spinach or bok choy and simmer for 1–2 more minutes until wilted.
5. Adjust and Serve
- Taste the soup and adjust seasoning with more lime juice, fish sauce, or chili for extra heat.
- Ladle the soup into bowls and garnish with fresh cilantro, green onions, and a drizzle of chili oil or Sriracha for extra spice.
Tips for the Best Spicy Coconut Shrimp Soup
- Use Fresh Shrimp: Fresh or high-quality frozen shrimp will enhance the flavor.
- Balance the Heat: Adjust the amount of red curry paste or add coconut milk for a milder flavor.
- Customize Vegetables: Add zucchini, baby corn, or snap peas for variety.
Variations
- Vegetarian Option: Replace shrimp with tofu or chickpeas and use vegetable broth.
- Add Noodles: Stir in cooked rice noodles for a heartier dish.
- Seafood Medley: Include scallops or chunks of fish for a mix of seafood flavors.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop over low heat, stirring gently. Avoid boiling to prevent overcooking the shrimp.
- Freeze: If freezing, do so before adding the shrimp, as they can become rubbery when reheated.
Serving Suggestions
- Pair with steamed jasmine rice or crusty bread to soak up the flavorful broth.
- Serve alongside a fresh salad with a tangy lime dressing for a balanced meal.
Why You’ll Love This Recipe
- Flavorful: A perfect balance of spicy, creamy, and tangy.
- Quick to Make: Ready in under 30 minutes.
- Versatile: Easily adaptable for various dietary preferences.
Final Thoughts
Spicy coconut shrimp soup is the ultimate comfort food with a tropical twist. Whether you’re looking to spice up your dinner routine or impress guests, this flavorful bowl delivers every time. Dive into the creamy, spicy goodness and let your taste buds take a journey! 🍤🥥🔥
