Spicy Shrimp Coconut Soup
Looking for a bowl of pure comfort that's both exotic and satisfying? This Spicy Shrimp Coconut Soup is exactly what you need. It's a perfect balance of creamy coconut milk, tender shrimp, and just the right amount of heat to warm you up from the inside out. I love making this soup when I want something that feels special but doesn't require hours in the kitchen.
Ingredients
- 1 pound medium shrimp peeled and deveined
- 2 cans 14 oz each coconut milk
- 4 cups chicken broth
- 2 stalks lemongrass bruised and cut into 4-inch pieces
- 3 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon ginger minced
- 3 garlic cloves minced
- 2 red chilies sliced (adjust to taste)
- 1 cup mushrooms sliced
- 1 lime juiced
- Fresh cilantro for garnish
- 2 tablespoons neutral cooking oil
Instructions
- Heat oil in a large pot over medium heat. Add ginger and garlic, sautéing until fragrant (about 1 minute).
- Add the curry paste and stir constantly for 2 minutes to release the flavors.
- Pour in the coconut milk and chicken broth. Add lemongrass and bring to a gentle simmer.
- Add mushrooms and cook for 5 minutes until slightly softened.
- Add shrimp and cook for 3-4 minutes until they turn pink.
- Stir in fish sauce, lime juice, and sliced chilies.
- Taste and adjust seasonings if needed.
- Serve hot, garnished with fresh cilantro.