Thai Coconut Curry Shrimp Soup [ 25 min ]
This Thai Coconut Curry Shrimp Soup is a feast for the senses, combining the rich sweetness of coconut milk with the fiery kick of red curry paste, balanced by the freshness of baby spinach and cilantro. With each spoonful, you’ll experience succulent shrimp and earthy mushrooms that make this soup not only incredibly delicious but also nutritionally balanced. Perfect for a quick weeknight dinner, this soup brings the exotic flavors of Thailand to your table in just 25 minutes.
Ingrédients
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 (13.5 (13.5 oz) can coconut milk
- 4 cups chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 1/4 cup fresh cilantro, chopped
- 1 medium red bell pepper, julienned
- 2 green green onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add onion, garlic, and ginger; sauté until soft and fragrant, about 4-5 minutes.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and chicken broth, stirring to combine. Bring to a simmer.
- Add shrimp and mushrooms; cook until shrimp turn pink and opaque, about 3-4 minutes.
- Stir in baby spinach, fish sauce, lime juice, and brown sugar. Cook for another 2 minutes.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with fresh cilantro, red bell pepper, and green onions.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 12gProtéines: 22gFat: 22gSucre: 6g
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