Description
A creamy and flavorful soup featuring tender shrimp in a coconut curry base, perfect for a comforting meal.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro, chopped for garnish
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté for 3-4 minutes until fragrant.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and chicken broth; bring to a simmer.
- Add carrots and bell peppers; simmer for 10 minutes until vegetables are tender.
- Stir in shrimp, fish sauce, and lime juice; cook for 4-5 minutes until shrimp are pink and cooked through.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
Adjust curry paste to spice level preference. Serve hot with rice for a complete meal.
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 25g
- Carbohydrates: 15g
- Protein: 20g