This Spicy Coconut Shrimp Soup combines the creamy richness of coconut milk with the bold heat of red curry paste and perfectly seasoned shrimp. It’s a warm, comforting dish bursting with flavor and perfect for spice lovers.
Ingredients (Serves 4)
For the Soup Base:
1 tbsp olive oil (or vegetable oil)
1 small onion, chopped
2 cloves garlic, minced
1-inch fresh ginger, minced or grated
1 tbsp red curry paste (adjust for spice tolerance)
1 can (14 oz) coconut milk
2 cups chicken or vegetable broth
1 tbsp soy sauce (or fish sauce)
1 tsp brown sugar (optional)
1/2 tsp ground turmeric (optional)
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chili flakes (optional)
Salt and pepper, to taste
For the Shrimp:
1 lb (450g) medium shrimp, peeled and deveined
1 tbsp olive oil (or vegetable oil)
1/2 tsp paprika
1/4 tsp cayenne pepper (optional)
Salt and pepper, to taste
For Garnish:
Fresh cilantro, chopped
Lime wedges
Sliced red chili (optional)
Cooked rice (optional, for serving)
Instructions
