Quick and Spicy Shrimp Soup
A vibrant soup combining fresh shrimp, creamy coconut milk, and zesty spices for a delightful culinary experience.
Ingredients
Main Protein
- 1 pound Fresh or frozen shrimp Peel and devein before cooking. Alternatives include scallops or chunks of fish.
Liquids/Dairy
- 1 can Coconut milk Use full-fat for richer taste. Alternatives include almond milk or heavy cream.
Aromatics & Vegetables
- 1 medium Onion Chop before adding to the pot. Leeks can be used as a milder option.
- 3 cloves Garlic Mince before adding to pot.
- 1 cup Bell pepper Chop before using. Alternatives include other fresh veggies.
- 2 cups Spinach Add towards the end to keep vibrant.
Seasoning/Spice Blend
- 1 teaspoon Chili flakes Adjust based on spice preference. Alternatives include fresh jalapeños or sriracha.
Optional Finishing Ingredients
- 1 lime Lime wedges Serve on the side for bright flavor.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat and sauté chopped onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Sprinkle in chili flakes and stir for 30 seconds to release their flavors.
Cooking
- Pour in vegetable or chicken broth and coconut milk; stir to combine and bring to a simmer for about 5-7 minutes.
- Add chopped bell pepper and simmer for another 3-4 minutes.
- Stir in shrimp and spinach; cook for 3-4 minutes until shrimp turns pink and opaque.
- Season with salt and pepper to taste. Serve hot with lime wedges.
Notes
For added flavor, try toasting the spices longer. Customize with other vegetables like zucchini or corn. Garnish with cilantro or green onions for freshness.