Creamy Coconut Curry Shrimp Soup A Flavorful Delight

Creamy Coconut Curry Shrimp Soup: A Flavorful Delight

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A warm and comforting bowl of Coconut Curry Shrimp Soup is the perfect dish for those who love rich, creamy flavors with a hint of spice. This dish brings together the tropical taste of coconut milk, the warmth of curry spices, and the succulence of shrimp, creating a truly irresistible combination. Whether you’re looking for a quick weeknight dinner or an impressive dish to serve guests, this soup delivers bold flavors and satisfying textures. Plus, it’s easy to prepare, making it a go-to recipe for both novice and experienced cooks.

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 1 can (14 oz) coconut milk
  • 3 cups chicken or vegetable broth
  • 2 tbsp red curry paste
  • 1 tbsp olive oil or coconut oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 red bell pepper, sliced
  • 1 small carrot, julienned
  • 1 cup mushrooms, sliced
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp brown sugar or honey
  • ½ tsp turmeric powder
  • ½ tsp paprika
  • ½ tsp chili flakes (optional, for extra spice)
  • Salt and pepper to taste
  • ½ cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1 cup cooked rice or rice noodles (optional, for serving)

Instructions:

  1. Heat a large pot over medium heat and add the olive oil or coconut oil. Once heated, sauté the chopped onion until soft and translucent.
  2. Add the minced garlic and grated ginger, stirring continuously for about a minute until fragrant.
  3. Stir in the red curry paste, turmeric powder, paprika, and chili flakes (if using). Cook for another minute to allow the spices to bloom and release their flavors.
  4. Pour in the coconut milk and chicken or vegetable broth, stirring well to combine everything into a smooth, rich base.
  5. Add the sliced red bell pepper, julienned carrot, and mushrooms. Let the soup simmer for 5-7 minutes, allowing the vegetables to soften slightly.
  6. Stir in the fish sauce, soy sauce, lime juice, and brown sugar, ensuring the flavors are well-balanced. Taste and adjust seasoning with salt and pepper as needed.
  7. Add the shrimp to the pot and cook for about 3-4 minutes or until they turn pink and opaque. Be careful not to overcook, as shrimp can become rubbery.
  8. Turn off the heat and stir in the fresh cilantro and green onions for added freshness.
  9. Serve the soup hot, either on its own or over cooked rice or rice noodles for a heartier meal.
  10. Garnish with additional cilantro, a squeeze of lime, or a drizzle of coconut milk for extra richness.

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