Description
A flavorful shrimp and coconut curry soup with a creamy texture and aromatic spices.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tbsp curry powder
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, sliced
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tbsp cilantro, chopped
- 1 tbsp vegetable oil
- Salt to taste
Instructions
- Heat oil in a pot over medium heat. Add onion, garlic, and ginger. Cook until fragrant.
- Add red bell pepper and curry powder. Stir for 1 minute.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Add shrimp and cook until pink, about 3-4 minutes.
- Stir in lime juice, fish sauce, and brown sugar. Adjust seasoning with salt.
- Garnish with cilantro before serving.
Notes
- Use fresh shrimp for best flavor.
- Adjust curry powder to taste.
- Serve with steamed rice or bread.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg