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Welcome to the tantalizing world of Spicy Coconut Shrimp Soup, a delightful dish that perfectly marries the rich flavors of the sea with the creamy goodness of coconut. This soup is not just a meal; it's an experience that transports you to the sun-soaked beaches of Southeast Asia, where vibrant flavors and aromatic ingredients come together to create a bowl of comfort. With every spoonful, you can expect a burst of umami, a hint of sweetness, and a gentle kick of heat, making it a favorite among seafood lovers and spice enthusiasts alike.

Spicy Coconut Shrimp Soup – A Flavorful Dive into Seafood Delight 🥥

Discover the delicious journey of Spicy Coconut Shrimp Soup, where creamy coconut meets succulent shrimp for an unforgettable experience! This dish is packed with vibrant flavors and essential nutrients, making it a wholesome choice for any occasion. Whether you’re cooking for a cozy night in or hosting guests, this soup will impress everyone at the table. Easy to make and customizable, it's time to dive into this seafood delight! #SpicyCoconutShrimpSoup #SeafoodLovers #HealthyEating #CoconutMilk #EasyRecipes #CookingAtHome #SoutheastAsianCuisine
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Ingredients
  

1 lb fresh shrimp, peeled and deveined

1 can (13.5 oz) coconut milk

2 cups low-sodium chicken or vegetable broth

1 tablespoon olive oil

1 small onion, chopped

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 cup mushrooms, sliced

1-2 teaspoons red curry paste (adjust to taste)

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon brown sugar

1-2 fresh Thai bird chilies, sliced (adjust to heat preference)

Salt and pepper to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic, grated ginger, and sliced red bell pepper. Cook for another 3 minutes until the vegetables are tender.

      Add the sliced mushrooms to the pot, cooking for another 2 minutes until they begin to soften.

        Stir in the red curry paste, allowing it to cook for about 1 minute to enhance the flavors.

          Pour in the coconut milk and chicken (or vegetable) broth. Stir well to combine and bring to a gentle simmer.

            Add the fish sauce, lime juice, brown sugar, and sliced Thai chilies. Taste and adjust seasoning with salt and pepper as needed.

              Gently add the shrimp to the pot, cooking for 3-4 minutes or until they turn pink and opaque. Be careful not to overcook!

                Remove the pot from heat. Serve the soup hot, garnished with fresh cilantro and lime wedges on the side for an extra zesty kick.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4