Description
A luxurious and creamy coconut shrimp soup that transports you to the tropics with every spoonful.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, diced
- 2 green onions, sliced
- 1 tablespoon lime juice
- 2 tablespoons fish sauce
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup cilantro, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger and sauté until fragrant.
- Add the red bell pepper and cook for another 2 minutes.
- Pour in the vegetable broth and bring to a simmer.
- Add the coconut milk, shrimp, lime juice, fish sauce, salt, black pepper, and cayenne pepper.
- Cook until the shrimp is pink and cooked through.
- Stir in cilantro just before serving.
Notes
- For a spicier soup, add more cayenne pepper.
- Serve with lime wedges for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Coconut Shrimp Soup, tropical soup, easy recipe, seafood soup, creamy soup