Spicy Coconut Shrimp Soup Recipe

Spicy Coconut Shrimp Soup with Lemongrass and Quinoa

Today, I’m excited to share with you my recipe for Spicy Coconut Shrimp Soup with Lemongrass and Quinoa. This dish is perfect for colder days when you want something warm and comforting with a kick of flavor. The combination of creamy coconut milk, spicy chili, fragrant lemongrass, and protein-packed shrimp is a match made in culinary heaven.

Ingredients:

• 350g shrimp, peeled and deveined
• 400ml coconut milk
• 150g quinoa
• 2 stalks lemongrass, smashed
• 1 red chili, sliced
• 1 thumb-sized piece of ginger, grated
• 2 cloves garlic, minced
• 1 lime, juiced
• Fresh cilantro, for garnish
• Salt, to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large saucepan
• wooden spoon
• grater

Start by heating a large saucepan over medium heat. Add the lemongrass, chili, ginger, and garlic to the pan and sauté for a few minutes until fragrant. Pour in the coconut milk and bring to a gentle simmer.

Once the coconut milk is simmering, add the quinoa to the pot and cook for about 15 minutes or until the quinoa is tender. Stir occasionally to prevent sticking.

Next, add the shrimp to the soup and cook until they turn pink and opaque, about 3-4 minutes. Stir in the lime juice and season with salt to taste.

Serve the Spicy Coconut Shrimp Soup hot, garnished with fresh cilantro. Enjoy the creamy coconut milk base with the spicy chili and fragrant lemongrass, complemented by the protein-rich shrimp and nutty quinoa.

Total weight: 1100g
Number of servings: 4
Average serving weight: 275g
Approximate calorie count per serving: 350 calories

One unique tip for this soup is to add a tablespoon of fish sauce for an extra depth of flavor. The fish sauce adds a savory umami taste that takes this dish to the next level.

I hope you give this Spicy Coconut Shrimp Soup with Lemongrass and Quinoa a try and make it your own by adjusting the spice level to your liking. Enjoy!