Description
A flavorful and spicy Thai soup featuring shrimp and coconut milk, perfect for a warm meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 4 cups coconut milk
- 2 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 pound shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the red curry paste and cook for another minute, stirring to combine.
- Pour in the coconut milk and chicken or vegetable broth, stirring well. Bring the mixture to a gentle simmer.
- Stir in the fish sauce and lime juice, then add the shrimp, mushrooms, red bell pepper, and snap peas. Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.
Notes
- For a spicier kick, add sliced fresh chili peppers or a dash of sriracha to the soup.
- Substitute tofu for shrimp for a vegetarian option, and add extra vegetables like zucchini or carrots for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 150mg