Description
A warm and comforting coconut curry shrimp soup that combines the richness of coconut milk with fresh shrimp and vibrant vegetables.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk (13.5 oz)
- 4 cups vegetable broth
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- Add broccoli, bell pepper, and carrots; cook until the vegetables are tender, about 5-7 minutes.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Stir in fish sauce (if using) and lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
Use fresh ingredients for the best flavor and serve with crusty bread or rice for a complete meal.
