Spicy Coconut Shrimp Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For a spicier finish to Spicy Coconut Shrimp Soup, top with minced Thai chile pepper. Ingredients:
1 pound unpeeled, medium-size raw gulf shrimp (36/40 count) |
1 tablespoon grated fresh ginger |
4 garlic cloves, minced |
2 teaspoons olive oil |
4 cups vegetable broth |
1 (13.5-oz.) can unsweetened coconut milk |
2 1/2 tablespoons fish sauce |
1 tablespoon light brown sugar |
1 tablespoon fresh lime juice |
2 teaspoons red curry paste |
1 (8-oz.) package sliced fresh mushrooms |
1 medium-size red bell pepper, chopped |
1/4 cup chopped fresh basil |
1/4 cup chopped fresh cilantro |
1/4 cup sliced green onions |
1 thai chile pepper, seeded and minced (optional) |
Directions:
1. Peel shrimp; devein, if desired.
2. Sauté ginger and garlic in hot oil in a large Dutch oven over medium-high heat 1 to 2 minutes or until fragrant. Add broth and next 5 ingredients. Bring broth mixture to a boil, and reduce heat to medium. Add mushrooms and bell pepper, and cook, stirring often, 3 to 5 minutes or until crisp-tender. Add shrimp, and cook 1 to 2 minutes or just until shrimp turn pink. Remove from heat. Add basil, next 2 ingredients, and, if desired, chile pepper.
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