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Spicy Coconut Shrimp Soup

  • 4servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound unpeeled, medium-size raw Gulf shrimp (36/40 count)

  2. 1 tablespoon grated fresh ginger

  3. 4 garlic cloves, minced

  4. 2 teaspoons olive oil

  5. 4 cups vegetable broth

  6. 1 (13 1/2-oz.) can unsweetened coconut milk

  7. 2 1/2 tablespoons fish sauce

  8. 1 tablespoon light brown sugar

  9. 1 tablespoon fresh lime juice

  10. 2 teaspoons red curry paste

  11. 1 (8-oz.) package sliced fresh mushrooms

  12. 1 medium-size red bell pepper, chopped

  13. 1/4 cup chopped fresh basil

  14. 1/4 cup chopped fresh cilantro

  15. 1/4 cup sliced green onions

  16. 1 Thai chile pepper, seeded and minced

Instructions Jump to Ingredients ↑

  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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