Tropical Twist: Spicy Coconut Shrimp Soup Recipe

Today’s Special: Spicy Coconut Shrimp Soup

Hello, foodies! Today, I’m excited to share with you a recipe that perfectly captures the essence of summer with a spicy twist. This Spicy Coconut Shrimp Soup is a delicious and comforting dish that will transport you to a tropical paradise with every spoonful. Let’s dive into the details of this unique and flavorful soup!

Ingredients:

• 300g shrimp, peeled and deveined
• 400ml coconut milk
• 500ml chicken broth
• 2 stalks lemongrass, smashed
• 2 tbsp red curry paste
• 1-inch ginger, sliced
• 3 cloves garlic, minced
• 1 lime, juiced
• 2 tbsp fish sauce
• 1 tbsp sugar
• Fresh cilantro, for garnish

Kitchen Tools:

• soup pot
• chef’s knife
• cutting board
• wooden spoon

To start, heat a soup pot over medium heat and add the red curry paste. Stir fry for a minute until fragrant, then add the minced garlic and ginger. Cook for another minute until aromatic.

Next, pour in the chicken broth and coconut milk, then add the smashed lemongrass stalks. Bring the soup to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.

After the soup has simmered, add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes. Stir in the fish sauce, sugar, and lime juice to balance the flavors.

Once the shrimp are cooked through, remove the lemongrass stalks from the soup. Serve the Spicy Coconut Shrimp Soup hot, garnished with fresh cilantro for a burst of freshness.

This Spicy Coconut Shrimp Soup weighs approximately 1200g once cooked and serves 4 people. Each serving is around 300g and contains approximately 300 calories. A unique tip for this recipe is to add a splash of coconut rum for an extra tropical kick!

I hope you enjoy making and savoring this Spicy Coconut Shrimp Soup as much as I do. Feel free to adjust the spice level or add your favorite veggies to make it your own. Happy cooking!