Thai Coconut Shrimp Soup [ 25 min ]
This vibrant Thai Coconut Shrimp Soup is as delightful to the eyes as it is to the taste buds. The rich and creamy coconut milk base perfectly complements the tender shrimp and fresh vegetables, offering a harmonious blend of flavors with every spoonful. A quick and easy recipe, this exotic soup captures the essence of Thai cuisine, providing a comforting meal that feels like a tropical getaway, ready in just 25 minutes.
Ingrédients
- 1 tablespoon coconut oil
- 1 medium onion, finely chopped
- 2 teaspoons ginger, minced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 2 cups chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 12 oz shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 medium red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the onion, ginger, and garlic. Sauté for 3-4 minutes until fragrant.
- Stir in the red curry paste and cook for another 2 minutes.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce and brown sugar, bringing the mixture to a simmer.
- Add the shrimp, mushrooms, red bell pepper, and cherry tomatoes. Simmer for about 5 minutes until the shrimp is cooked through and vegetables are tender.
- Stir in the lime juice and cilantro, seasoning with salt and pepper to taste.
- Serve hot, garnished with additional cilantro if desired.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 18gProtéines: 22gFat: 16gSucre: 7g
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