Description
A flavorful Thai-inspired soup with coconut milk and shrimp.
Ingredients
Scale
- 1 tbsp olive oil
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp lime juice
- cilantro, for garnish
- lime wedges, for serving
Instructions
- Heat olive oil in a pot.
- Add shrimp and cook until pink. Remove.
- Sauté bell pepper and onion.
- Add garlic and ginger. Cook briefly.
- Pour in broth and coconut milk.
- Stir in curry paste and fish sauce.
- Simmer for 10 minutes.
- Return shrimp to the pot.
- Stir in lime juice.
- Garnish with cilantro.
- Serve with lime wedges.
Notes
- Adjust the curry paste for spice level.
- Use fresh or frozen shrimp.
- Serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg