Description
A warm and comforting soup that combines shrimp with creamy coconut milk and spicy red curry paste for a delightful meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can coconut milk (13.5 oz)
- 4 cups vegetable broth
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 2 carrots, sliced
- 1 tablespoon fish sauce (optional)
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
- Stir in the red curry paste and let it cook for another minute.
- Pour in the coconut milk and vegetable broth, stirring until combined, and bring the mixture to a gentle simmer.
- Add the broccoli, bell pepper, and sliced carrots, cooking until the vegetables become tender, about 5-7 minutes.
- Add the shrimp, cooking until they turn pink and firm, approximately 3-4 minutes.
- Stir in the fish sauce, if desired, along with the lime juice.
- Serve hot, garnished with fresh cilantro.
Notes
Serve with lime wedges on the side for additional flavor customization.