Thai Coconut Shrimp Soup
Thai Coconut Shrimp Soup is packed with shrimp, veggies, and coconut milk, plus a hint of spice! Quick, easy, and perfect for lunch or dinner in just 20 minutes.
Servings: 4 servings
Ingredients
- 1 lb shrimp deveined, peeled
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 medium red bell pepper
- ½ cup cilantro
- 2 cups fresh baby spinach chopped
- 3 tablespoons red curry paste
- 1 15 oz can coconut milk
- 2 cups vegetable or chicken broth 16 oz | 500 ml
- 2 tablespoons lime juice
Instructions
- Wash and pat dry shrimp. Season with salt and pepper.
- Heat a medium size pot with 1 tablespoon of oil on medium heat. Sear shrimps for 2 minutes. Remove excess liquid if any from the pot.
- Add the rest of the oil in the pot. Add garlic, ginger, bell pepper and cilantro to the shrimp. Stir and cook for 2 minutes.
- Now add baby spinach, red curry paste, coconut milk, broth and lime juice. Stir all together. Bring to a simmer for 2-3 minutes.
- Remove and serve in a bowl with a scoop of cooked rice if desired.
Notes
Store in the refrigerator in an airtight container for up to 2 days. Soup can also be frozen for up to one month.