Spicy Coconut Shrimp Soup
A creamy and spicy soup combining fresh shrimp, coconut milk, and vibrant spices with a delightful kick of heat. Ready in just 30 minutes, it's an impressive yet easy dish perfect for busy weeknights.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 can (13.5 ounces) coconut milk
- 4 cups vegetable broth
- 1 tablespoon red curry paste
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 1 bell pepper diced
- 1 cup snap peas
- 1 lime juice of
- fresh cilantro for garnish
- salt and pepper to taste
Instructions
- Sauté Veggies: In a large pot, heat the olive oil over medium heat and add the diced bell pepper, sautéing for about 3-4 minutes until soft.
- Add Broth: Pour in the vegetable broth and bring to a gentle simmer.
- Mix in Curry Paste: Stir in the red curry paste, allowing it to fully incorporate into the broth, enhancing the flavor profile.
- Add Coconut Milk: Pour in the coconut milk and mix well, letting it simmer for 5 minutes to invite the aromas to develop.
- Cook the Shrimp: Add the shrimp into the pot and cook for approximately 4-5 minutes or until the shrimp turn pink and opaque.
- Final Touches: Toss in the cherry tomatoes and snap peas, stirring gently, and season with lime juice, salt, and pepper.
- Serve: Serve the soup hot, garnished with fresh cilantro, and enjoy the burst of flavors.